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a sugar cookie truffle cut open to see the inside texture
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4.20 from 5 votes

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.
Prep Time30 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: christmas sugar cookie truffles, easy sugar cookie truffles, no bake sugar cookie truffles, sugar cookie balls, sugar cookie truffle no cream cheese, sugar cookie truffles
Servings: 12 truffles

Ingredients

  • 1/4 cup coconut oil
  • 1/2 cup sugar
  • pinch of salt
  • 1 tsp vanilla extract
  • 1/8 tsp almond extract
  • 2 tsp almond milk
  • 1 cup almond flour

White Chocolate Coating

  • 1 cup white chocolate chips
  • 2 tsp coconut oil

Instructions

  • Place 1/4 cup coconut oil in a microwave safe mixing bowl and microwave for 30 seconds. Add the sugar and salt to the mixing bowl, mix into the coconut oil and place back in the microwave for one minute, stopping halfway through to mix (this will help dissolve some of the sugar but it will still look sandy).
  • Add vanilla, almond extract, almond milk and almond flour. Mix dough well to incorporate the coconut oil and sugar mixture into the almond flour.
  • 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

  • Mix dough well: mix the dough for at least two minutes to ensure that the sugar and salt are well incorporated, otherwise the truffles can turn out a bit gritty. Because we are not baking this dough, you do not have to worry about overworking the dough, so mix mix mix!
  • 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.