Healthy Gingerbread Cookie Truffles (Edit recipe)

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With a soft, chewy, perfectly spiced gingerbread “cookie” center and a rich dark chocolate coating, these gingerbread cookie truffles are the ultimate holiday treat. They’re no-bake, high in protein, made with wholesome ingredients, and perfect for gifting or snacking!

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PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

18

Serves: 12

Ingredients

Gingerbread Cookie Dough

1 cup Almond Flour
0.5 cup Oat Flour
0.25 cup Vanilla Protein Powder, or 1/4 more almond flour + an extra 2 tbsp maple syrup
0.25 cup Almond Butter
2 Tbsp Pure Maple Syrup
2 Tbsp Molasses
2 Tbsp Coconut Oil, melted
1 tsp Vanilla Extract
1 tsp Cinnamon, Ground
1 tsp Ginger, Ground
0.25 tsp Allspice, Ground
0.25 tsp Cloves, Ground

Chocolate Coating

1 cup Dark Chocolate Chips
0.25 cup Organic Vegan White Baking Chips - Pascha Chocolate Co., or any dairy free white chocolate chips
4 tsp Coconut Oil, divided
1 Tbsp Sprinkles, red and green

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add all ingredients for the gingerbread cookie dough into a large mixing bowl. Stir until completely combined. Mixture will be thick and crumbly but should stick together.
Line a baking sheet or large plate with parchment paper. Roll the cookie dough mixture into balls and place onto the prepared baking sheet. Place in the freezer to firm up while you make the chocolate coating.
Add dark chocolate chips and 1 tbsp of the coconut oil to a small bowl. Microwave in 30 second intervals, stirring in between, until melted and smooth. Use two forks to coat each cookie dough ball in the melted dark chocolate. Let any excess chocolate drip off, and place back onto the tray. Place in the freezer for 5 minutes.
To another small bowl, add white chocolate chips and the remaining 1 tsp coconut oil. Microwave in 30 second intervals, stirring in between, until melted and smooth. Transfer to a small plastic zip top bag. Close the bag and cut a small hole in the corner. Once the dark chocolate on the truffles has hardened, drizzle the white chocolate on top of each truffle and immediately add sprinkles. Place in the freezer for 10 more minutes. Serve and enjoy! The cookie dough will firm up a bit when you store them in the fridge.

Notes

Storage: Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	316
Fat:	20 g
Carbohydrates:	26 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	38 mg
Fiber:	4 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.