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Best Easy Gingerbread Cookie Dough Truffles

gingerbread cookie dough truffles - featured image
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These no-bake gingerbread cookie dough truffles are a happy accident turned holiday favorite. Soft, spiced cookie dough is rolled into balls, dipped in dark chocolate, and chilled to perfection.

Ingredients

Scale
  • 1 ½ cups almond flour
  • ¼ cup unsalted butter, softened
  • ¼ cup molasses (not blackstrap)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 tablespoons coconut sugar or brown sugar
  • 1 cup dark chocolate chips or chopped dark chocolate (60-70% cacao)
  • 1 teaspoon coconut oil or vegetable shortening
  • Flaky sea salt (optional)
  • Crushed gingerbread cookies (optional)
  • White chocolate drizzle (optional)
  • Crushed pecans or walnuts (optional)

Instructions

  1. Make the cookie dough: In a medium mixing bowl, combine the softened butter, molasses, maple syrup, and vanilla extract. Stir until smooth and well combined. Add the almond flour, ground ginger, cinnamon, cloves, nutmeg, salt, and coconut sugar. Mix with a spatula until a soft dough forms. If too wet, add an extra tablespoon of almond flour; if too dry, add a teaspoon of maple syrup.
  2. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  3. Roll the truffles: Line a baking sheet with parchment paper. Using a small cookie scoop or teaspoon, scoop out portions of the chilled dough and roll into smooth balls, about 1 inch in diameter. Place on the prepared sheet. Refrigerate for another 15-20 minutes.
  4. Melt the chocolate: In a double boiler or microwave-safe bowl, combine the dark chocolate chips and coconut oil. Heat until smooth, stirring occasionally. If using a microwave, heat in 20-second bursts, stirring after each.
  5. Dip the truffles: Remove the chilled dough balls from the fridge. Drop one truffle into the melted chocolate, roll with a fork until fully coated, then lift out and let excess drip off. Transfer to the parchment-lined sheet. Add garnishes before the chocolate sets.
  6. Set the truffles: Place the baking sheet back in the refrigerator for at least 20 minutes, or until the chocolate is firm. For best texture, let rest for at least an hour before serving.
  7. Serve and store: Arrange on a platter. Store leftovers in an airtight container in the refrigerator for up to two weeks, or freeze for up to three months.

Notes

Chill the dough thoroughly for easier rolling. Use good quality dark chocolate for the best flavor and texture. These truffles improve after resting overnight in the fridge.

Nutrition

Keywords: gingerbread truffles, no-bake truffles, cookie dough truffles, holiday dessert, gluten-free truffles

Find it online: https://dinadinnertable.com/best-easy-gingerbread-cookie-dough-truffles/