Vegan Sugar Cookie Truffles

Treat yourself to these decadent and festive vegan sugar cookie truffles. These truffles are easy to make, no-bake and are perfect for cookie exchanges, cookie trays and edible gifts.

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Get in the holiday spirit and whip up a batch of these no-bake vegan sugar cookie truffles (with the Christmas music blasting). They are so adorable, perfectly sweet and incredibly tasty.

I don’t know about you but I love sugar cookies. My grandma used to make them every year for Christmas and since then they’ve always been my favorite cookie.

These sugar cookie truffles are a fun twist on classic sugar cookies. We combine a few ingredients, roll into balls and dunk in white chocolate. Christmas themed sprinkles turn this delicious treat into the perfect festive Christmas cookie platter addition.

The secret ingredient to these vegan sugar cookie truffles is almond extract. Just a little bit goes a long way and adds another layer of flavor to these truffles.

Definitely throw these truffles into your Christmas cookie rotation this year and I promise you and your friends and family will not be disappointed. They are to die for, but also gluten free and vegan, so everyone can enjoy this treat!

Ingredients

Almond flour/oat flour: the combination of these two flours make for the best texture and flavor, and keep these truffles gluten free.
Coconut oil: coconut oil adds moisture and richness, and keeps these truffles vegan.
Sugar: since these are sugar cookie truffles, they should contain regular white sugar.
Maple syrup: since only a small amount of sugar is used (to maintain texture), maple syrup adds additional needed sweetness.
Vanilla: a nice dose of real vanilla extract adds so much flavor to these sugar cookie truffles.
Almond extract: the secret to sugar cookie flavor. It can be found next to vanilla and other extracts in the baking aisle at the store.
Salt: just a pinch to bring out the sugar cookie flavors.
Almond milk: needed to add just a bit of moisture to the dough so it can easily be rolled into truffles.
White chocolate: look for vegan white chocolate, like this bar from Pascha or try a recipe for homemade vegan white chocolate.
Christmas Sprinkles: add Christmas themed sprinkles for a festive flair.

What You’ll Need

• Mixing bowl
• Measuring cups and spoons
• Rubber spatula
• One tablespoon cookie scoop
• Small bowl

Instructions

In a mixing bowl, combine the oat flour, almond flour, sugar and salt. Mix so everything is combined.

Next, add the melted coconut oil, maple syrup, almond milk, vanilla and almond extract. Mix everything until a ball of dough forms.

Take 1 1/2 tablespoons of dough and roll into balls. Place on a parchment lined plate or baking sheet, cover with plastic wrap and refrigerate for at least one hour.

When you are ready to finish your truffles, place white chocolate chips or chunks and two teaspoons of coconut oil into a microwave safe bowl. Microwave in 30 second intervals, mixing between intervals, until chocolate is melted.

Coat sugar cookie truffles in white chocolate, allow excess chocolate to dip off and place truffle back on parchment lined plate or baking sheet. Immediately top truffles with holiday sprinkles.

Chill sugar cookie truffles in the fridge to harden chocolate. These vegan sugar cookie truffles are best enjoyed cold.

Tips

• Use super fine flours: I recommend using store bought almond and oat flour (not homemade) and look for a “super fine” or “ultra fine” texture.
• Melting white chocolate: white chocolate can sometimes be finicky, so make sure you are using white chocolate that is well within its expiration date and ensure your bowls and utensils are completely dry before using.
• Best way to dunk truffles: the best process I found was to place one truffle into the white chocolate at a time and use a spoon to drizzle white chocolate over top the truffle. Use a fork to lift the truffle out of the white chocolate and use a toothpick to remove excess chocolate around the truffle and underneath the fork. Once excess chocolate is removed, use the toothpick to slide the truffle off the fork and onto the parchment paper.
• Storage: store sugar cookie truffles in an air tight container or bag in the fridge for up to two weeks or in the freezer for up to 3 months.

Substitutions and Variations

Coconut oil: If you are worried about a coconut flavor, you can use refined coconut oil or vegan butter (equal amount) instead. 
Sugar: while I recommend regular white sugar for flavor and color, you can use coconut sugar in place of regular sugar. 
Almond extract: there is no exact replacement for almond extract, so if you do not have it, you can omit it. You can add 1/4 teaspoon more vanilla extract instead. 
White chocolate: if you are not vegan or dairy free, you can use regular white chocolate.

More Recipes You’ll Love

• Soft and Chewy Gingerdoodles
• Healthy Cookie Dough Bites
• Pumpkin Cookie Dough Bites
• Pumpkin Protein Balls
• Lemon Blueberry Energy Bites

If you make these vegan sugar cookie truffles, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!