Creamy, luscious, melt-in-your-mouth. These are a few of the first words that pop into my head when I think about these peanut butter cookie dough truffles. Coated in a thin layer of chocolate, and just a pinch of salt, they are the perfect dessert to finish off a meal.
If you’ve ever made edible cookie dough, then this recipe will seem pretty familiar. For those of you who haven’t, you’re in for a treat. These truffles are grain free, vegan, and require zero cooking. Just stir together the ingredients, scoop the dough into balls, freeze, drizzle with chocolate, and that’s it!
And true to the name, you can absolutely eat the cookie dough with a spoon! These peanut butter cookie dough truffles start off with creamy natural peanut butter, followed by almond and coconut flour, maple syrup and a splash of vanilla. They truly couldn’t be simpler, but the results are decadent, rich, and oh so dreamy. I used a cookie scoop to create my truffles, but you can easily use a tablespoon and your hands to shape them.
Because the truffles are stored in the freezer, I wanted the chocolate coating to be nice and thin. There’s nothing worse than nearly breaking your teeth on frozen chocolate. I speak from experience. To achieve an ultra thin layer of chocolate, I melted high quality dark chocolate with just a touch of coconut oil. This combination has the added benefit of hardening quickly when you pour the melted chocolate over the chilled peanut butter truffles.
I hope you enjoy making and eating these peanut butter cookie dough truffles as much as I do! And nothing makes me happier than when I see your creations, so be sure to tag me on Instagram @thymeforhoney or @mollyritter Happy eating!
Peanut Butter Cookie Dough Truffles
- ½ cup natural peanut butter
- ¼ heaping cup almond flour
- ¼ cup coconut flour
- ¼ scant cup maple syrup
- ½ tsp vanilla
- ¼ cup dark chocolate chips
- ½ tsp coconut oil
- Pinch coarse salt
- In a medium bowl, mix together the cookie dough. It will be thick--like normal cookie dough.
- Using a cookie scoop or tablespoon, scoop the dough into balls and place on a parchment paper-lined plate. My dough makes about 8 large truffles.
- Freeze the truffles for 30 minutes.
- After 30 minutes, melt together the chocolate and coconut oil in a small bowl, then stir well until ultra shiny.
- Remove the truffles from the freezer. To coat in chocolate, place one truffle at a time, flat on the tines of a fork. Holding the truffle over the bowl of melted chocolate, quickly spoon the chocolate over the truffle, allowing the excess chocolate to drip back into the bowl. Because the chocolate will start to harden when it touches the truffle, work quickly. Mine took 2-3 small spoonfuls of chocolate each.
- Gently slide the wet truffle off of the fork and back onto the parchment paper. Repeat the process with the remaining truffles.
- Sprinkle a pinch of salt over each truffle and refreeze to set the chocolate. It only needs a couple minutes.
- Store the truffles in an airtight container in the freezer. Enjoy!