Chocolate Chip Cookie Dough Truffles

Start to Finish: 1 hour

Servings: 10-12 truffles



3/4 cup SunButter (we used Organic)

1/4 cup coconut flour (have not tested other flour)

2 teaspoons vanilla extract

2 tablespoons maple syrup (honey will work)

1/2 cup dark chocolate chips

1 teaspoon coconut oil



  1. In a food processor, pulse together SunButter, coconut flour, vanilla extract, maple syrup until completely blended (may form into a little ball).
  2. Line a baking tray or cutting board with parchment paper.
  3. Using a cookie scooper or your hands, form about 1 tablespoon of dough into a ball and continue until all dough is used.
  4. Place in freezer for about 15-30 minutes.
  5. In a microwave safe bowl, melt dark chocolate chips and coconut oil in 30-second increments until melted (stir in between).
  6. Dip each truffle in the chocolate and cover completely.
  7. Line back on baking tray and place in freezer for another 30-60 minutes and enjoy!
  8. *Will stay good in fridge for about a week or freezer for a couple of months.
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