Sugar cookie truffles that are sweet and creamy, made in one bowl, taste just like sugar cookies and are full of fiber and protein. The perfect between-meal snack.
These chocolate sugar cookie truffles can be made in one bowl with five simple yet nourishing ingredients. Oat flour and natural nut butter loads these truffles with energy-boosting protein and fiber and are also light on the carbs.
Like my oat flour sugar cookies and my 2 ingredient sugar cookies made with almond flour, these truffles are dairy-free, vegan and gluten-free!
Why You'll Love This Recipe
Nutrition. Surprising to see the word 'nutrition' in a sugar cookie post, but it's here because I used wholesome ingredients to mix up this easy filling, such as mild-tasting cashew butter, and maple syrup to keep them sweet without using refined sugar. I also use oat flour. Not only is oat flour gluten-free, but it is loaded with vitamins and nutrients. Each truffle contains 1 gram of fiber, 2 grams of protein and only 3 grams of sugar.
Filling & Reduces Hunger. Yes, this treat can satiate hunger because oats are filling and energizing, and the protein in the nut butter also helps. That means there the perfect bridge snack between meals or as a late afternoon energizer.
Easy to make. Some sugar cookie truffles are made with ground up sugar cookies, but then your ingredients depend on the cookies you use. Using my one bowl filling, you can control the amount of fiber, protein and additives that go in these truffles.
Ingredients You'll Need
Oat flour - Make oat flour by blending or processing rolled oats; or use another flour such as almond.
Milk - Use dairy-free oat milk, almond milk, or your favorite milk.
Nut butter - I used cashew butter because it's mild in flavor but any nut butter works.
Maple syrup - Or your favorite liquid sweetener, or date paste.
Vanilla - Don't skip this, it gives your sugar cookies flavor.
Chocolate - I used chocolate chips but a chocolate bar works too. Melt the chips or chocolate with oil to thin it out.
Equipment Needed
Measuring cup. I use a pyrex glass measuring cup to melt the chocolate, but any microwave-safe container works.
Cookie sheet. I use a quarter-sized, covered mine with parchment paper and a cooking rack to catch the dripping chocolate.
Forks or dipping tools. I use a dipping tool but a fork works the same.
Substitutions
Oat flour. You can substitute oat flour for almond flour. The flavor will be even more buttery.
Chocolate coating. Use high quality chocolate chips by Enjoylife, HU or Ghiradelli. Or melt your favorite quality chocolate bar.
Cashew Butter. Any nut butter can be used. This ingredient provides healthy fats and works as a binder. I used cashew butter because the flavor is mild and I didn't want my sugar cookie truffles tasting nutty, but any nut butter works.
Steps to Make
Step 1: Mix. Add to a food processor or blender the oat flour, nut butter, milk, maple syrup and vanilla.
Step 2: Roll. When the dough is smooth, scoop and roll about 1 tablespoon of dough each. Line those on the parchment-lined pan.
Step 3: Dip. Melt the chocolate. Don't chill the balls first, as the chocolate will harden before the dipping is complete.
Step 4: Set. Line the dipped balls on the cooling rack in the cookie sheet, and let them set at room temperature.
Recipe Tips
Sweetness level. I added 3 tablespoon of maple syrup and actually they were pretty sweet. If you'd like a lower sweetness level, replace one of the maple syrup tablespoons with milk.
Shiny chocolate. Melt the chocolate in the microwave with a tablespoon of oil, either olive oil or coconut oil or even avocado oil.
Best way to coat. Either work fast because the melted chocolate hardens fast, or use this method. Once the chocolate is microwaved and melted, put it in a heat-safe glass, such as a pyrex measuring cup, and set that in a pan with an inch or two of just-boiled water. This keeps the chocolate warm and melted as you dip the truffles.
Storage
Chocolate coated truffles last two days at room temperature. You can refrigerate them for a week. After that, freeze the dough uncoated but in scooped and rolled balls. When you are ready to coat them, let them thaw an hour so they are not frozen.
FAQS
How Healthy is Oat Flour?
High in fiber and protein, oats are known to support weight-loss, balanced blood sugar and reduce the risk of heart disease. Specifically they are high in essential vitamins and nutrients such as iron, zinc, folate and B vitamins.
More Chocolate Truffle Recipes
- chocolate praline truffles
- chocolate black pepper truffles
- chocolate coconut balls
- chocolate vegan truffles
- chocolate hazelnut truffles
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📖 Recipe
Sugar Cookie Truffles
Ingredients
Truffles
- 1 ¼ cup oat flour Make oat flour by blending or processing rolled oats; or use another non-traditional flour such as almond, hazelnut, or even quinoa flour.
- ¼ cup dairy-free milk not chilled, or your favorite milk
- 1 tablespoon nut butter I used cashew butter because it's mild in flavor
- 3 tablespoon maple syrup
- 1 teaspoon vanilla
Coating
- ½ (3.5oz/100gms) dark chocolate bar (or ½ cup chocolate chips)
- 1 teaspoon avocado oil or coconut or even olive oil
- 1 tablespoon sparkling sugar for topping
Equipment
Instructions
Prep
- Line a quarter-sized cookie sheet with parchment paper.
- Place a cooling rack on top of that.
Make Truffles
- In a medium bowl, stir together the oat flour, milk, nut butter, maple syrup and vanilla.1 ¼ cup oat flour, ¼ cup dairy-free milk, 1 tablespoon nut butter, 3 tablespoon maple syrup, 1 teaspoon vanilla
- The mixture should be sticky but not too sticky,and rollable. If it's too wet, add flour 1 tablespoon at a time; if it's too dry, add milk 1 tablespoon at at time. The variation will occur by how you measuring the flour or what brand you used.
- If you are not ready to roll, cover the mixture in an airtight container and refrigerate. If it turns hard and cold, knead it a bit by hand-mixing.
Roll the Truffles
- If you are ready to roll, do so. Use a small scoop or a tablespoon. This recipe produces about 14 balls.
- Place the balls on a cooling rack that sits on top of the parchment-lined baking pan.
Coat the Truffles
- Chop half of a chocolate bar.½ (3.5oz/100gms) dark chocolate bar
- Place the chocolate and oil in a 1-cup pyrex measuring cup and microwave for 30 seconds. Stir for 1 minute. If you use chocolate chips, do the same.1 teaspoon avocado oil, ½ (3.5oz/100gms) dark chocolate bar
Chocolate Coating Steps
- Set a frying pan on the stove and add one inch of water. Turn on the heat and boil the water. Once it begins boiling, turn off the heat. Set the pyrex measuring cup with melted chocolate into the water.
- Dip the truffles one at a time with either a dipper (see equipment in ingredients) or use 2 forks.
- Set each coated truffle on the cooling rack.
- Once all are dipped, wait about 15 seconds so the coating is not freshly wet (or it will dissolve the sugar) and sprinkle with sparkling sugar.
Store the Truffles
- Chocolate coated truffles last two days at room temperature. You can refrigerate them for a week. After that, freeze the dough uncoated but in scooped and rolled balls. When you are ready to coat them, let them thaw an hour so they are not frozen.
Cassandra
I am planning on making this recipe because it just looks SO GOOD! Question though. Are the cashew milk and butter a must, or can they be substituted? Very excited to try this 🙂
Dee Dine
Hi Cassandra, that's great news. Any nut butter will work, it adds creaminess. And any milk is fine. I choose cashew only because it's flavor is closest to sugar cookie batter. Good luck! Dee
Ela
PS: I will pin them for later! Thanks. 🙂
Dee Dine
That's really great, thank you Ela!
Ela
These cookie truffles look amazing and I love that they contain so many healthy ingredients such as cashews and oats! And yes, I also think that maple syrup is a better choice when it comes to sweeteners, much better than refined sugar, agave or honey. Great recipe, Dee!
Dee Dine
Thank you Ela! I agree about maple syrup. Thank you for reading, Dee xx