Home Baking & Desserts Chocolate Chip Cookie Dough Truffles (Sugar-Free & Gluten-Free)

Chocolate Chip Cookie Dough Truffles (Sugar-Free & Gluten-Free)

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Use this tutorial to make decadent Sugar-Free Chocolate Chip Cookie Dough Truffles. They are bite-sized and always ready to satisfy your sweet tooth. 

 

 

Y’all knew I couldn’t just let edible cookie dough be the end of this delicious adventure right!? I had to be extra and create these delicious truffles. 

When I made the edible cookie dough, I loved having something to snack on if I needed a quick sweet fix, but I got tired of wrapping and unwrapping the plastic. By the time I got it unwrapped my girls would figure out what I was up to and eat my cookie dough!

You know I couldn’t have that! I needed to be able to cruise by the fridge and pop something in my mouth and move on since it takes those girls 4.6 seconds to figure me out and steal my snacks. My solution was to roll the cookie dough into bite-sized balls, cover them in chocolate and store them in a plastic bag. 

I like to think of it as stingy drive-by snacking. LOL. I hope you love these sugar-free truffles as much as I do and I give you permission to be stingy!

 

Pro-Tips: 

  • Set the cookie dough balls out at room temperature for about 30-60 mins if you’ve refrigerated them. If you dip them cold, they will make the chocolate set up before the excess has a chance to flow off the truffle. 
  • There will be a little chocolate leftover and since Lily’s is a little pricey we don’t want to waste it. Throw a handful of peanuts or almonds in the chocolate, mix it up until all of the nuts are coated, then place them on a parchment-lined cookie sheet. Now you have another quick treat. Here is a full tutorial for Chocolate Covered Peanut Clusters if you need a visual. 

 

Chocolate Chip Cookie Dough Truffles (Sugar-Free)

 

Yield: 

appx. 18 Truffles

 

Tools Needed:

1 tbsp Cookie Dough or Ice Cream Scoop
Parchment Paper 

Ingredients:

1 recipe – Edible Chocolate Chip Cookie Dough (Sugar-Free) 
1 bag – Lily’s Milk Chocolate Chips

Instructions:

1. Line a cookie sheet with parchment paper. Use the 1 tbsp cookie dough scoop to make equal portions of cookie dough. You want level compacted portions as in the picture below. 

Once portioned, roll each scoop into a ball with your hands and place it back on the cookie sheet. 

 

2. Place the entire bag of chocolate chips in a glass bowl and microwave for 15 seconds. Remove the bowl and stir with a wooden spoon or rubber spatula and put the bowl back in the microwave for 10 seconds then stir and repeat. I needed to do 4-5 intervals of 10 seconds to get the chocolate completely melted.

I know this might seem pointless and you might be asking yourself, “What difference does it make if it’s 10 or 20 seconds at a time?” The difference is liquid chocolate that solidifies when it cools down and liquid chocolate that stays liquid. Be patient and do it right, wasting chocolate is a sin!

When you get to the 4th interval stir the chocolate for 30 seconds. If after stirring for about 30 seconds, not all the chips have melted in, microwave one more time for 5 seconds and that should do it.

 

 3. Place one cookie dough ball in the melted chocolate and use a fork to roll the cookie dough ball around until it’s completely covered.

Pick the cookie dough ball up with the fork, don’t stab it, scoop it up on top of the fork. Gently tap the fork on the edge of the bowl to get the excess chocolate to flow off the cookie dough and back into the bowl. Then scrape the bottom of the fork over the edge of the bowl to remove any chocolate remaining on the bottom of the fork. 

To get the truffle off the fork and back onto the parchment-lined cookie sheet I used a toothpick to push it off. You can use anything that doesn’t make a huge mess of the chocolate. Repeat step 3 until all of the chocolate chip cookie dough balls are covered. 

 

4. Allow the chocolate to re-harden in the fridge. Once all of the chocolate is hard, place the truffles in a plastic bag and store them in the fridge for 1-2 weeks. 

 

Looking for a delicious chocolate chip cookie recipe? Try our incredible Chocolate Chip Cookies which are also sugar-free and gluten-free!

 

Printable Recipe for Chocolate Chip Cookie Dough Truffles:

Chocolate Chip Cookie Dough Truffles (Sugar-Free)

Jennifer

Use this tutorial to make decadent Sugar-Free Chocolate Chip Cookie Dough Truffles. They are bite-sized and always ready to satisfy your sweet tooth. 

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Prep Time 1 hr
Total Time 1 hr

Course Dessert
Cuisine American

Servings 18 servings
Calories 144 kcal

Equipment

  • 1 tbsp Cookie Dough or Ice Cream Scoop
  • Parchment Paper

Ingredients

  

Instructions

 

  • Line a cookie sheet with parchment paper. Use the 1 tbsp cookie dough scoop to make equal portions of cookie dough. You want level compacted portions as in the picture below.

    Once portioned, roll each scoop into a ball with your hands and place it back on the cookie sheet.

  • Place the entire bag of chocolate chips in a glass bowl and microwave for 15 seconds. Remove the bowl and stir with a wooden spoon or rubber spatula and put the bowl back in the microwave for 10 seconds then stir and repeat. I needed to do 4-5 intervals of 10 seconds to get the chocolate completely melted.

    I know this might seem pointless and you might be asking yourself, “What difference does it make if it’s 10 or 20 seconds at a time?” The difference is liquid chocolate that solidifies when it cools down and liquid chocolate that stays liquid. Be patient and do it right, wasting chocolate is a sin!

    When you get to the 4th interval stir the chocolate for 30 seconds. If after stirring for about 30 seconds, not all the chips have melted in, microwave one more time for 5 seconds and that should do it.

  • Place one cookie dough ball in the melted chocolate and use a fork to roll the cookie dough ball around until it’s completely covered.

    Pick the cookie dough ball up with the fork, don’t stab it, scoop it up on top of the fork. Gently tap the fork on the edge of the bowl to get the excess chocolate to flow off the cookie dough and back into the bowl. Then scrape the bottom of the fork over the edge of the bowl to remove any chocolate remaining on the bottom of the fork.

    To get the truffle off the fork and back onto the parchment-lined cookie sheet I used a toothpick to push it off. You can use anything that doesn’t make a huge mess of the chocolate. Repeat step 3 until all of the chocolate chip cookie dough balls are covered.

  • Allow the chocolate to re-harden in the fridge. Once all of the chocolate is hard, place the truffles in a plastic bag and store them in the fridge for 1-2 weeks.

Notes

These nutrition facts are appx. and should only be used as guidelines. 

 

Special Note for Trim Healthy Mamas:

These delicious truffles are only 4 net carbs per truffle!

Nutrition

Nutrition Facts
Chocolate Chip Cookie Dough Truffles (Sugar-Free)
Amount Per Serving
Calories 144
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 22mg7%
Sodium 58mg3%
Carbohydrates 28g9%
Fiber 9g38%
Protein 3g6%
Sugar Alcohol 15g
* Percent Daily Values are based on a 2000 calorie diet.

Keyword Chocolate Chip Cookie Dough Truffles (Sugar-Free)
Tried this recipe?Let us know how it was!

 

 

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