Snickerdoodle Cookie Dough Truffles with Almond Butter
Snickerdoodle Cookie Dough Truffles with Almond Butter are a perfect no bake dessert! This edible cookie dough is coated in white chocolate.
Ingredients
- ¾ cup almond flour
- ¼ cup natural creamy almond butter (Ensure it is nice and drippy. If it's thick and lumpy, it will not mix well.)
- 1 ½ tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ½ cup white chocolate chips
- 1 teaspoon coconut oil
Instructions
- Start by mixing together all the ingredients for the filling in a bowl until combined – (almond flour, almond butter, maple syrup, vanilla extract and cinnamon)
- Use a 1 ½ tbsp cookie scoop, roll into balls and place into the freezer for 30 minutes.
- Next, melt the chocolate. Place chocolate chips and coconut oil in an oven safe bowl. Microwave in 30 second increments to ensure the chocolate does not burn. (Example: Microwave for 30 seconds, stir the chocolate and then place back into the microwave.) Repeat this until the chocolate is completely melted.
- Remove the bites from the freezer and coat them in the melted chocolate.
- Place back into the freezer for 30 minutes and enjoy!
- Store homemade truffles in an airtight container in the refrigerator for about 4-5 days.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
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