One-bowl perfectly sweet no bake cookie dough turned into satisfying sugar cookie truffles! Optional to skip the chocolate coating and turn these into (vegan) healthy sugar cookie dough balls!
These are raw sugar cookie truffles using flour. Learn how to heat treat flour first to prevent food borne illness.
Quick Look
- 🕒 Prep Time: 30 minutes, plus 15 to 30 minutes in the freezer
- 🌡️ Cook Time: none, just melt the white chocolate
- ⏳ Total Time: about 1 hour
- 🍽️ Serving: 24 truffles
- ⚡ Calories: 117kcal per truffle, per the recipe card
- 🥣 Ingredients: white chocolate chips (or dairy-free), maple syrup, melted coconut oil, gluten-free flour, tapioca flour, vanilla, baking powder, Himalayan salt and optional sprinkles
- 🌶️ Flavor Profile: Buttery, soft sugar cookie dough in a sweet white chocolate shell
- ✋ Difficulty: Mix, roll, freeze, dip
Quick Answer
Whisk ½ cup maple syrup, ½ teaspoon vanilla and 1 ¼ teaspoons baking powder, then mix in ¾ cup heat treated gluten-free flour, 3 tablespoons tapioca flour, ¼ teaspoon Himalayan salt and ¼ cup melted coconut oil until a dough forms. Chill it 10 to 15 minutes if it is soft. Roll 24 one-inch balls onto a parchment lined sheet and freeze 15 to 30 minutes until firm. Melt a 10 ounce bag of white chocolate chips in the microwave, roll each ball in the chocolate with a fork, set it back on the sheet, add sprinkles and let it harden. It makes 24.
Jump to:
There is something so satisfying about licking the spatula after mixing a big bowl of cookie dough right before baking. After the last bit of batter is dropped on the sheet pan it is race time to who gets to scrape the bowl! I remember as a child my mom baking and calling "who wants to lick the spoon?!" Suddenly what sounded like a herd of elephants trampled down the stairs into the kitchen (knocking each other over) to see who could get there first. My sweet mama wouldn't give just one of us that pleasure so she always split it among us.
Why This Dough Rolls Into Perfect Truffles
Click to see why it works
- Extra tapioca flour. It makes the dough firm enough to roll into balls instead of spreading like a cookie.
- Melted coconut oil blends evenly with the flour and maple syrup.
- A quick freeze. 15 to 30 minutes in the freezer helps the balls keep together before dipping into warm chocolate.
- Two forks. Roll each ball in the chocolate with one fork and lift it out with another.
- Heat treated flour makes the raw dough safe to eat.
Why You'll Love These Sugar Cookie Truffles
- No baking. One bowl of no bake cookie dough.
- Vegan option. Use vegan white chocolate chips or leave off the chocolate completely.
- Gluten-free with gluten-free and tapioca flour.
- Two ways. Delicious coated in chocolate, or tossed in powdered sugar!
- A quick holiday treat for cookie trays and gift boxes.
Key Ingredients
- White chocolate chips - or dairy-free vegan white or chocolate chips.
- Maple syrup - the sweetener.
- Coconut oil - melted so it blends evenly.
- Gluten-free flour and tapioca flour - heat treat the flour first.
- Vanilla extract, baking powder and Himalayan salt - the sugar cookie flavor.
- Sprinkles - optional, for the holidays.
See recipe card for quantities.
A Recipe Blooper That Became Truffles
Here comes my confession. If you follow me on Instagram or Snapchat (daniellefahrenk) you might have seen my recipe blooper. I tried to make these awesome vegan gluten free cut out cookies, similar to my grain free vegan sugar cookies. But I used way too much tapioca flour and they were hard and crumbly when I removed them from the refrigerator. But the dough turned out to be the perfect consistency to roll into balls. After that they blossomed into truffles!
Being able to eat the batter is one of my favorite things about vegan recipes! Only one problem. Cookie batter is like a bag of potato chips. Once you start it is hard to stop! The only problem is this recipe needs a giant warning sign on it. Once you make the dough you're gonna want to eat the entire batch! It takes big time will power not to roll a truffle, eat a truffle, roll a truffle, eat a truffle. Need another quick holiday treat? Try my Christmas crinkle cookies.
Don't say I didn't warn you! haha! One more confession... I ate 3 of these just shooting the photos because they looked so good!
How to Make Sugar Cookie Truffles
1Mix the dough. In a mixing bowl whisk together the maple syrup, vanilla and baking powder. Add the gluten free flour, tapioca flour, salt and melted coconut oil and mix until a dough forms. If the dough is soft to work with, refrigerate it for about 10-15 minutes to slightly harden before rolling.
2Roll and freeze. Line a cookie sheet with parchment paper. Roll the dough into 24 one-inch balls and place them about 2 inches apart. Freeze for about 15-30 minutes, until slightly frozen and hard, so they keep together in the warm chocolate.
3Melt the chocolate. Heat the white chocolate chips in the microwave for about 45 seconds to 1 minute, until slightly melted, then stir until fully melted (or heat a little longer if needed).
4Dip. Drop each ball into the melted white chocolate one at a time and roll until coated using a fork. Use another fork to lift it out and set it back on the cookie sheet.
5Decorate and set. Add sprinkles on top and let each truffle set to harden. Store in an airtight container.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Heat treat the flour before mixing, since the dough is not baked.
- Chill soft dough for 10 to 15 minutes before rolling.
- Freeze before dipping. Firm balls hold together in warm chocolate.
- Skip the chocolate and toss them in powdered sugar for healthy sugar cookie dough balls.
- Want chocolate instead? For a chocolate version sweetened with dates, try my peppermint chocolate truffles.
More No-Bake Holiday Treats
More truffles and candy: Peppermint Chocolate Truffles, Pumpkin Pie Truffles, Peppermint Chocolate Fudge Balls and 2-Minute Dairy-Free Fudge.
More vegan sugar cookies: Beet Sugar Cookies, Gluten-Free Sugar Cookies and Healthy Christmas Sugar Cookies.
Love eating it raw? Try my Edible Chocolate Chip Cookie Dough.
Sugar Cookie Truffles FAQs
This dough has no eggs, but it uses flour, so heat treat the flour first to prevent food borne illness.
Yes. Use vegan white chocolate chips, or leave off the chocolate completely.
Freezing the dough balls for 15 to 30 minutes until slightly hard helps them keep together in the warm chocolate.
Yes. Skip the chocolate for healthy sugar cookie dough balls, or toss them in powdered sugar.
Microwave the chips for about 45 seconds to 1 minute until slightly melted, then stir until smooth, heating a little longer if needed.
Store them in an airtight container.
More Christmas Candy
Fill the gift boxes with Chocolate Truffles, Pumpkin Pie Truffles, Peppermint Fudge Balls and Dairy-Free Fudge. I hope you enjoy these sugar cookie truffles! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
Sugar Cookie Truffles
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Ingredients
- 1 10 ounce bag of white chocolate chips or dairy free vegan white or chocolate chips
- ½ cup maple syrup
- ¼ cup coconut oil melted
- ¾ cup gluten free flour
- 3 tablespoons tapioca flour
- ½ teaspoon vanilla extract
- 1 ¼ teaspoon baking powder
- ¼ teaspoon Himalayan salt
- Sprinkles optional
Instructions
- In a mixing bowl add maple syrup, vanilla and baking powder and whisk together. Add gluten free flour, tapioca flour, salt an melted coconut oil. Mix together until a dough forms. If the dough is soft to work with, put it in the refrigerator for about 10-15 minutes to slightly harden before rolling out.
- Line a cookie sheet with parchment paper. Roll the dough into 24 1-inch circles and place about 2 inches apart on the baking sheet. Freeze for about 15-30 minutes or until slightly frozen and hard. This helps it keep together before dipping into warm chocolate.
- Heat the white chocolate chips in the microwave for about 45 seconds-1 minute or until slightly melted. Mix until fully melted (or heat longer if needed).
- Drop each ball into the melted white chocolate one at a time and roll until coated using a fork. Use another fork to remove and set on the cookie sheet. Add sprinkles on top and let set to harden. Repeat with each cookie dough ball.
- Store in an airtight container.
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