Vegan Cookie Dough Truffles are all prettied-up for Christmas. These easy edible cookie dough balls also have mini chocolate chips mixed into the creamy center.
What a beautiful way to showoff a delicious cookie dough filled candy treat. Christmas cookie dough truffles have the beautiful colors of the holiday season.
All of the ingredients are vegan including the sweetened condensed milk and white chocolate. The white chocolate is only used on the outside of the cookie dough balls for decoration so this can be skipped if you don’t have any.
Chocolate covered balls with some green, white, and red sprinkles is all you need to step up the festivities. These green and white sprinkles are very cute and check out these red, white and green sequin sprinkles. They are on Amazon but will give you some ideas.
I could spend a lot of time looking at all the cute baking decorations. Go to Amazon and search Supernatural sprinkles for a variety of vegan sprinkle color combinations. I use them often.
There are only a few ingredients for these special creamy vegan cookie dough truffles. Check them out!
- Dairy-Free Butter helps make the sugar light and fluffy when combined.
- Organic Brown Sugar has a special flavor that isn’t as sharp as granulated sugar.
- Vanilla extract always adds nice flavor.
- Organic All-Purpose Flour binds the dough together and see below if you would like to heat treat the flour. The short directions are below in the FAQ’s.
- Sweetened Condensed Milk and there is a simple vegan recipe included below.
- Mini chocolate chips so that the balance of cookie dough to chocolate is just right.
- Chocolate for the coating and you can buy vegan white chocolate too.
How to make vegan sweetened condensed milk
This recipe is for 14 ounces and here are the ingredients:
- 2 cups dairy free milk
- ¾ cup organic granulated sugar
- 4 tablespoons dairy-free butter
- 1 teaspoon vanilla extract
- pinch of salt
Now for the instructions:
- Mix together the dairy free milk and sugar in a medium saucepan over medium-low heat.
- Bring to a low simmer and stir often so that it doesn’t stick.
- Continue to cook on simmer, stirring every once in a while until the mixture has reduced by about half. That’s about 20 minutes.
- Remove from heat and stir in butter, vanilla and salt.
- Allow to cool completely. This will keep in an airtight container (jar) for about 5 days.
- Stir well before using in case the type of dairy free milk has separated a bit.
*** If you’d like a more hands off approach I have a Slow Cooker Sweetened Condensed Milk recipe on the blog.
Whichever way you go if you’ve over-condensed you can add a little bit of dairy-free milk to make up the difference.
- In a large bowl, cream together the dairy-free butter and light brown sugar until light and fluffy.
- Beat in the vanilla extract.
- Gradually add the flour, alternating with the sweetened condensed milk.
- Stir in the mini chocolate chips.
- Transfer mixture to small bowl and place in the freezer about 1 hour. This makes the creamy dough easier to scoop.
- Line baking sheet with parchment paper.
- Remove from freezer.
- Place back into in freezer 30-60 minutes, longer is fine. This is so they cookie dough balls are firm for dunking into the chocolate.
Fixing the chocolate topping
- Add the chocolate topping/bark/squares to a microwave safe bowl and heat for 1 minute.
- Stir and continue heating for 30 seconds at a time until chocolate is almost melted.
- Remove and stir until chocolate is completely smooth.
- Do this with the white chocolate also if you are using it. Follow their instructions for melting.
- Line another baking sheet with parchment paper
- Remove 5-6 balls from freezer at a time
- Using a fork and knife, or dipping fork, dip the vegan cookie dough truffles in melted chocolate, allowing the chocolate to drip off into the bowl.
- Place on prepared baking sheet.
- If using garnish, like sprinkles, add immediately before chocolate hardens.
- If you want to do the colored chocolate stripes on the tops of the balls you can do this after they harden.
- Place the chocolate covered balls on a cooling rack.
- Place either white or chocolate coating in a piping bag with a fine tip.
- Go back and forth across the balls in one direction and in one swoop letting the chocolate drip between each ball. This will give the nice pattern shown in the photos.
- Sprinkle on sprinkles if desired while these stripes are still wet.
It can be very safe if the dough does not have egg in it and to be extra careful you can heat treat the flour.
Raw flour can have bacteria. You can make the flour completely safe by heat treating it. This is also called pasteurizing.
If you’re concerned about eating raw flour then you can bake it. Spread on a baking sheet and bake for 5 minutes at 350° F. This will kill any bacteria that may be present.
How to store
- Chocolate truffles should be stored by refrigerating in an airtight container.
- They will keep about a week in the refrigerator and a couple of months in the freezer.
How else can you use cookie dough
- You don’t need to cover it with anything and have a very quick treat.
- Roll them in finely ground peanuts or almonds. They are easy to handle that way.
- Add it to your dairy free ice cream as I did in this Peanut Butter Cookie Dough Ice Cream.
- Add some in your brownie batter before baking.
- You can even cover in a pancake batter and deep fry. OMG!
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Vegan Cookie Dough Truffles
Vegan Cookie Dough Truffles are all prettied-up for Christmas.
- ½ cup Dairy-free butter, softened
- ¾ cup Organic light brown sugar, packed
- 1 teaspoon Vanilla extract
- 2 cups Organic all-purpose flour
- 14 ounces Dairy-free sweetened condensed milk – recipe above in the post
- ½ cup Mini chocolate chips
- 1 cup Chocolate for melting – for dipping
- Sprinkles – for decorating, if using
- White chocolate and other colors – for piping on top, if using
In a large bowl, cream together the butter and brown sugar and beat until light and fluffy.
Beat in vanilla extract.
Gradually add flour, alternating with the dairy free condensed milk.
Stir in the mini chocolate chips.
Transfer mixture to small bowl and place in the freezer for about 1 hour.
Line baking sheet with parchment paper
Remove from freezer.
Form balls with cookie dough scoop and place on prepared baking sheet. Place back in the freezer for 30-60 minutes, You can leave them in longer too.
Add melting chocolate to a microwave safe bowl and heat for 1 minute. Stir and continue heating for 30 seconds at a time until chocolate is almost melted.
Remove and stir until chocolate is completely smooth.
Line another baking sheet with parchment paper. Remove 5-6 balls from freezer at a time.
Using a fork and knife, or as dipping fork, dip balls in melted chocolate, allowing the chocolate to drip off into the bowl
Place on prepared baking sheet. If using garnish, like sprinkles, add immediately before chocolate hardens.
Repeat with remaining balls Let set 15-30 minutes to set.
If you are going to use some piping colors then you can do this after the balls harden. Sprinkle on any decorating before the piping hardens.
Store in airtight container in refrigerator.
Serving: 1TruffleCalories: 100kcalCarbohydrates: 15gProtein: 2gCholesterol: 1mgSodium: 28mgPotassium: 35mgFiber: 1gSugar: 10gVitamin A: 122IUCalcium: 31mgIron: 1mg