Peanut Butter Cookie Dough Truffles
When I was little my absolute favorite cookie we would make at Christmas time was “buckeyes.” It was probably vegan considering it only consisted of peanut butter, powder sugar, and chocolate chips, the chocolate chips being the questionable ingredient. At the time I probably didn’t even know what vegan was, but hey everyone starts somewhere! From my love of “buckeyes” I decided to create a definitely vegan and slightly better for you alternative.
These peanut butter cookie dough truffles are super easy to make and are even somewhat on the healthier side since they are free from flour, dairy, and oils. They require just 7 ingredients you most likely have at home and only have two easy steps. These are dipped in melted chocolate, but for an easier way that is still just as tasty add some chocolate chips into the batter instead!
For the dry ingredients
1 cup of old fashioned rolled oats ground into coarse flour (you can substitute another kind of flour)
2 ½ Tbsp. coconut sugar
pinch of salt
For the wet ingredients
3 heaping Tablespoons of softened natural peanut butter
1 tsp. vanilla extract
5 Tbsp. non-dairy milk
For the chocolate coating
~1/2 cup vegan chocolate chips
Mix together all the dry ingredients in a small bowl. Mix together all the wet ingredients in a medium sized bowl. Gradually add the dry ingredients to the wet ingredients and stir to incorporate them thoroughly. Take a Tablespoon sized measuring spoon and scoop out Tablespoon sized chunks of dough and roll them into balls. Place on a non-stick surface and place in the freezer for at least 1 hour.
Over a double boiler* melt the chocolate chips. Roll each truffle in the melted chocolate and place back on a non-stick surface and put back in the freezer for at least one hour before enjoying!
Makes approximately 9 truffles.
*I used a make shift double boiler, because who actually owns a double boiler? Feel free to melt the chocolate in the microwave, just make sure not to burn it!