Sugar Cookie Truffles

5 from 7 votes

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.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 73kcal

Author: Dee Dine

Ingredients

Truffles

1 ¼ cup oat flour
¼ cup dairy-free milk not chilled, or your favorite milk
1 tablespoon cashew butter
3 tablespoon maple syrup
1 teaspoon vanilla

Coating

½ cup chocolate chips
1 teaspoon olive oil
1 tablespoon sparkling sugar for topping

US Customary - Metric

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 truffle ingredients.
1 ¼ cup oat flour, ¼ cup dairy-free milk, 1 tablespoon cashew 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.

Roll the Truffles

Scoop 14 balls, and roll with your hands.
Place the balls on a cooling rack that sits on top of the parchment-lined baking pan.

Coat the Truffles

Melt the chocolate and oil for 1 minute. Stir until creamy.
½ cup chocolate chips, 1 teaspoon olive oil

Chocolate Coating Steps

Dip the truffles one at a time with 2 forks.
Set each coated truffle on the cooling rack.
Once all are dipped, sprinkle with sparkling sugar.
1 tablespoon sparkling sugar

Notes

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.

Nutrition