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.
Servings: 12 truffles
Ingredients
- 1/2 cup super fine almond flour
- 1/2 cup oat flour
- 1/4 cup sugar
- pinch of salt
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- 2 tsp almond milk
- 1 tsp vanilla extract
- 1/8 tsp almond extract
White Chocolate Coating
- 1 cup white chocolate chips
- 2 tsp coconut oil
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.
Notes
Recipe Notes:
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.