Meet your new favorite sweet treat! These holiday cookie truffles have a secret ingredient that takes them to the next level. “Lick the spoon”, delicious cookie dough packaged in a chocolate shell. Go ahead and indulge— they’re packed with nutrients!

My 12-year old boys are on to me when it comes to baking. They realize there’s always a possibility that spinach, sweet potato, or cauliflower could be hiding somewhere, deep, dark, in the ingredients. Nothing is off-limits for me to at least try.

Like the time I tried to pass buttercream frosting off that was made with half butter, half steamed cauliflower. If you’ve ever steamed cauliflower, you know it’s the scent is anything but subtle and it outed itself immediately.

I’ll admit, not one of my better ingredient sneak attempts, but what if it had worked— we could eat buttercream frosting for breakfast, lunch, and dinner and feel good about it!

Even if my family can’t directly identify the healthy culprit, they know when something’s off and they’re not afraid to let me know.

So, you can imagine my satisfaction and sheer delight when, to this day, they still haven’t discovered the base of these cookie dough truffles.

It’s not a veggie, it’s not even a new concept in baking, but it is a bold substitution, nonetheless.

I didn’t set out to use them. In fact, I had this cookie dough truffle recipe nailed. My family had already taste-tested and emphatically approved. The truffles were blog ready!

Then, I was in my pantry, pulling ingredients to make another batch and something caught my eye. An ingredient I haven’t used in baking in quite some time.

The idea to try them as the truffle foundation popped into my head and immediately my wheels started turning. Could they work? Is this the stinky cauliflower buttercream incident all over again?

Despite my doubts, I couldn’t let it go, and decided to accept the challenge. It’s like they were goading me and I couldn’t refuse.

It was definitely worth trying.

Chickpeas.

Yep, that’s right. The foundation of these cookie dough truffles is chickpeas. This idea may not be new to you if you’ve made chickpea chocolate chip cookies before.

When I have, the consistency was never right. The flavor was fine—after all, melted chocolate chips make anything taste good, right?

However, there was little structure. It’s like the cookies needed—oh, I don’t know—to have a hard chocolate shell wrapped around them to keep the batter secure? Something like a truffle? Hmmm…

Although the texture of pureed chickpeas is perfect for cookie dough, you will have to get over one small obstacle while making them—their obvious chickpea smell.

At one point in the process, you may question how you’ll pull off amazing truffles when the scent of chickpeas waft from your food processor. It’s nothing like steamed cauliflower but it may prompt doubt.

Trust me. The scent dissipates when you add a touch of butter, vanilla, and chocolate chips. Even more once the batter chills. So hang tight, have faith, and think positive thoughts as you push the puree button.

Why chickpeas?

Chickpeas offer many benefits including improved digestion, help with weight management and reduced risk of certain diseases like heart disease, cancer or diabetes. They’re also packed with protein and regulate blood sugar.

Compare that with using white flour and sugar which are typical cookie dough ingredients. Those ingredients spike blood sugar levels and provide no additional nutrients like fiber, protein or vitamins and minerals.

So, if you can have a mouth-watering outcome, using the chickpeas versus the traditional ingredients, why wouldn’t you? You’re welcome 😉

inside chocolate chip cookie dough truffle

After the success of trying chocolate chip cookie dough truffles, my mind raced with endless possibilities.

The foundation of this recipe was solid and I couldn’t help imagining other flavors to expand my cookie dough repertoire.

Thoughts of gingerbread or oatmeal raisin truffles danced in my head. I decided on sugar cookie dough with white chocolate and holiday sprinkles which will be a festive addition to any dessert tray.

tips for prepping the chickpeas

Rinse, drain, and add the chickpeas to a bowl of water to soak. After an hour, move the chickpeas around with your hand to release them from their shells. The shells will float to the top of the water, scoop the shells out with a slotted spoon and drain the chickpeas. Removing the shells provides extra creaminess.

To make the truffles, you can use a high powered blender or food processor to make the dough.

Tip: if using a blender, add half of the chickpeas with the wet ingredients. Blend, and add the remaining chickpeas. This ensures the chickpeas don’t clog up the blending process. Remove the wet batter from the blender and mix in the sweetener and flour until smooth.

Measure out all of the ingredients.
Prep chickpeas (rinse, de-shell using tips above).
Place butter and swerve brown (subs in notes) in a small saucepan. Cook on low, whisking continuously until the swerve starts to dissolve, about 2-3 minutes.
Before it starts to harden, quickly add butter and swerve to a blender or food processor. If using a blender, add butter/swerve combo, 1/2 chickpeas, milk, and vanilla. Blend. Add remaining chickpeas. Blend, Pour into a bowl, and mix in flour. Add chocolate chips. If using a food processor, add all ingredients at once except chips, puree, add batter to a bowl. Mix in chips.
Refrigerate for an hour.
Scoop into truffle balls (see tips below).
Freeze for 1-2 hours.
Dip in chocolate (see tips).
Decorate.
Store in refrigerator.

Measure out all of the ingredients.
Prep chickpeas (rinse, de-shell using tips above).
Melt butter and white chocolate chips in the microwave until smooth (do this in 30-second intervals, normally it takes 2x’s)
Place the chocolate/butter mixture in a blender or food processor. If you’re using a blender, add chickpeas, lemon juice, milk. and vanilla. Blend until smooth and transfer to a bowl. Add Swerve confectioners and flour. If you’re using a food processor, add all ingredients at once. Process until smooth.
Refrigerate for an hour.
Scoop into truffle balls (see tips below).
Freeze for 1-2 hours.
Dip in chocolate (see tips).
Decorate.
Store in refrigerator.

Don’t be intimidate by dipping chocolate—the following steps make it very easy! Check out the video below.

Chill your dough for an hour in the fridge.
Take out and, using a cookie dough scoop, scoop out the dough and level it off with the back of a knife. Release the dough ball on a plate.
Once all of the balls have been created, place them in the freezer to harden, about 1-2 hours.
Using the double boiler method, place the chocolate and cocoa butter in a bowl over a small pot with an inch of barely simmering water. Whisk until the chocolate/butter is melted and smooth.
Keep the bowl on the pot with the heat on low. Place parchment paper next to the stove. Have a fork, spoon, toothpick, and coconut oil close to the stove.
Remove the truffle balls from the freezer.
Dip a ball into the chocolate. Pour chocolate over the ball until it’s covered.
Lay the ball on top of a fork, lightly tap your wrist to remove excess chocolate. Scrap the fork against the side of the pot, then slide the truffle ball onto the parchment (use the toothpick to guide it off the fork).
Repeat until all of the truffles are complete.

You can decorate with sprinkles right after you place the ball on the parchment or wait to decorate when all of the balls are done by drizzling extra chocolate over top then adding sprinkles.

close up of 4 sugar cookie dough truffles

decorating truffles

Get creative here! My favorite ways to decorate truffles include:

Drizzle melted chocolate using a fork or drizzle bottle
Finely chopped toasted nuts
Sprinkles
Shredded coconut
Cocoa powder

Pour the butter and Swerve brown quickly into the blender or food processor so it doesn’t start to harden.
If blending, use 1/2 of the chickpeas with wet ingredients, blend until smooth, then add the remaining chickpeas and blend. This way your blender won’t jam up.
Let cookie dough chill in the fridge (30-60 mins.) before scooping into balls.
Use a cookie scoop (highly recommended) or rounded tablespoon to create truffle balls. See the video below.
Use cocoa butter versus coconut oil for the chocolate shell because it doesn’t melt as quickly.
Make sure truffle balls are frozen before dipping. Have parchment, a fork, a spoon, and a toothpick close by before taking the balls out of the freezer to start dipping.
Keep the chocolate warm while you’re dipping. Keep it on the double-boiler with temp. on low or place a folded towel on a griddle or waffle oven. Place the bowl of chocolate on the towel and keep the griddle on low.
Keep coconut oil close to dipping chocolate and add a teaspoon if it thickens and becomes hard to roll balls.

2- holiday cookie dough truffles that will blow your mind

4 from 1 vote

Recipe by Karen Lachman Course: DessertCuisine: AmericanDifficulty: Easy

Servings

truffles

Prep time

minute

Chill time

minutes

Calories

300

kcal

These holiday cookie truffles have a secret ingredient that takes them to the next level. “Lick the spoon”, delicious cookie dough packaged in a chocolate shell. Go ahead and indulge— they’re packed with nutrients!

Ingredients

chocolate cookie dough truffles
7.5 ounces (125g) 1/2 of 15 oz can, chickpeas, rinsed and de-shelled (see tips in post)
3 tbsp. (32g) of unsalted butter, clarified butter or ghee
1/3 cup Swerve brown or other brown erythritol*
4 tbsp. milk of choice (I used unsweetened coconut milk)
1.5 tsp. vanilla extract
2-3 tbsp. flour of choice (I used oat flour)
1/3 cup + 5 ounces to dip, Lily’s semi-sweet or dark chocolate chips
1 tbsp. (.5 ounces) cocoa butter or coconut oil*
sugar cookie dough truffles
7.5 ounce (125g) 1/2 of 15 oz can, chickpeas, rinsed and de-shelled (see tips in post)
3 tbsp. (32g) unsalted butter, clarified butter or ghee
2 tbsp. + 5 ounces to dip, white chocolate chips
1 tsp. juice from lemon
1.5 tsp. vanilla extract
4 tbsp. milk of choice (I used unsweetened coconut milk)
1/3 cup Swerve confectioners or other powdered erythritol*
2-3 tbsp. flour of choice (I used oat flour)
1 tbsp. (.5 ounces) cocoa butter or coconut oil*

Directions

Chocolate chip cookie dough truffles
Rinse canned chickpeas well and place in a small bowl. Pour water so it covers the chickpeas. Let soak for 30-60 minutes. After that time, use your hands to move the chickpeas around, releasing them from their shells. The shells will float to the top. Use a slotted spoon to gather shells and discard. Once the shells are removed, drain the chickpeas. Put aside.
In a small saucepan, add butter and Swerve brown. Heat on low-medium and whisk continuously for about 2-3 minutes, until Swerve has mostly dissolved. Remove from heat and place in a blender or food processor.

If using a blender, quickly add 1/2 the chickpeas, milk and vanilla. Blend and add the remaining chickpeas. Blend until smooth. Remove from the blender into a bowl and stir in flour. Add chocolate chips and combine. Add more milk or flour if desired to get the perfect cookie batter consistency. Refrigerate until it hardens enough to scoop and form a ball, about 30-60 minutes.

If using a food processor, dump all ingredients in the food processor except the chocolate chips. Process until smooth. Remove and place in a bowl. Stir in chocolate chips. Add more milk or flour if desired for perfect cookie dough consistency. Refrigerate until it hardens enough to scoop and form a ball, about 30-60 minutes.
Loading gallery media…
Remove chilled batter from fridge. Using a cookie scoop or tablespoon, spoon out batter into little balls (use the back of a knife to scrape top of batter off scoop). Place balls onto a plate and put in the freezer for 1-2 hours until frozen.
Melt chocolate and cocoa butter by placing a small pot on the stove with an inch of water and bring to barely a simmer. Add a dry bowl on top of the pot and place the chocolate and cocoa butter in bowl. Whisk until the chocolate is smooth. Place parchment paper, a fork, spoon and toothpick by the chocolate. Tip: keep coconut oil nearby and add a teaspoon if you need to thin out chocolate quickly.

Pull dough balls from the freezer. Place one in the chocolate. Spoon chocolate over to cover. Pick up the ball with a fork, tap the wrist holding the fork to remove excess chocolate, scrape bottom of fork across side of bowl and slide the ball off fork onto parchment using a toothpick to guide it. Watch video below to see it in action. Repeat for all of the balls. Once the chocolate has hardened, decorate each ball with chocolate drizzle, sprinkles, crushed nuts, shredded chocolate, cocoa powder or anything else you can imagine.
Sugar cookie dough truffles
Follow step 1 above to prep chickpeas
In a small bowl, melt the butter and 2 tbsp. white chocolate chips in microwave until smooth – typically it’s 30-seconds, 2x’s, mixing in between. Remove from heat and place in a blender or food processor.

If using a blender, quickly add 1/2 the chickpeas, milk, lemon juice and vanilla. Blend and add the remaining chickpeas. Blend until smooth. Remove from the blender into a bowl and stir in Swerve confectioners and flour. Add sprinkles if desired. Add more milk or flour if needed to get the perfect cookie batter consistency. Refrigerate until it hardens enough to scoop and form a ball, about 30-60 minutes.

If using a food processor, dump all ingredients in the food processor and process until smooth. Remove and place in a bowl. Stir in sprinkles. Add more milk or flour if necessary for perfect cookie dough consistency. Refrigerate until it hardens enough to scoop and form a ball, about 30-60 minutes.
Remove chilled batter from fridge. Using a cookie scoop or tablespoon, spoon out batter into little balls (use the back of a knife to scrape top of batter off scoop). Place balls onto a plate and put in the freezer for 1-2 hours until frozen.
Melt chocolate and cocoa butter by placing a small pot on the stove with an inch of water and bring to barely a simmer. Add a dry bowl on top of the pot and place the chocolate and cocoa butter in bowl. Whisk until the chocolate is smooth. Place parchment paper, a fork, spoon and toothpick by the chocolate. Tip: keep coconut oil nearby and add a teaspoon if you need to thin out chocolate quickly.

Pull dough balls from the freezer. Place one in the chocolate. Spoon chocolate over to cover. Pick up the ball with a fork, tap the wrist holding the fork to remove excess chocolate, scrape bottom of fork across side of bowl and slide the ball off fork onto parchment using a toothpick to guide it. Watch video below to see it in action. Repeat for all of the balls. Once the chocolate has hardened, decorate each ball with a chocolate drizzle, sprinkles, crushed nuts, shredded chocolate, cocoa powder or anything else you can imagine.
Store in refrigerator.

Recipe Video

Notes

Substitute coconut oil for cocoa butter but note it does melt more quickly when eating them.
Substitute Lakanto powdered or any other powdered erythritol for Swerve Confectioners. Powdered sugar also works (not low-carb). Substitute Lakanto golden for Swerve brown or use and powdered erythritol plus 1 teaspoon of molasses.
Nutrition facts below are for chocolate chip truffles and based on Lily’s chips, oat flour, and unsweetened coconut milk.

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Nutrition Facts

12 servings per container

Serving Size1 truffles

Amount Per ServingCalories91
% Daily Value *
Total Fat 8g 13%
Total Carbohydrate 17g 6%
- Dietary Fiber 6g 24%
- Sugars .1g
Protein 1.4g 3%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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