No more guilt about eating cookie dough straight from the bowl! These Eggless Cookie Dough Truffles with chocolate chips are completely safe to eat & make decadent mini-desserts and impressive food gifts. Everyone will always ask for you to bring them!
Hands down, no other holiday recipe gets more oohs and aah than these Eggless Cookie Dough Truffles.
It’s just like sneaking your spoon into the cookie dough bowl - only better because these truffles are filled with chocolate chips, covered in chocolate and the dough is completely safe to eat!
Why this recipe works
➤ Baked flour: The FDA advises against eating raw flour because of bacteria concerns. But there is a solution to getting that raw cookie dough flavor without using raw flour. The secret? BAKE THE FLOUR before adding it to the recipe.
Simple bake the amount of flour you need for your recipe at 350 degrees for about 5 minutes. Allow to cool completely before adding to the other cookie dough truffle ingredients.
The idea to bake your flour is similar to pasteurized eggs. A short spin in the oven and exposure to high heat kills any bacteria that might be lurking in your flour thus making eating spoonfuls of this cookie dough from the bowl completely safe.
➤ Make ahead: Everyone loves a shortcut but especially during the busy holiday season. This recipe can be made a few days ahead of time and refrigerated. You can also roll the dough into balls and freeze them (undipped) for up to three months. Simply let the dough defrost in the refrigerator overnight before dipping in chocolate.
You’ll find all the usual ingredients for cookie dough in this recipe - except eggs!
You also need two additional ingredients if you plan to dip these cookie dough truffles in chocolate:
- Bittersweet chocolate: Try to find dark chocolate that is at least 70% cacao. The bittersweet coating balances the sweet cookie dough.
- Coconut oil: A small bit of coconut oil mixed in with the melted chocolate keeps it smoother for longer than it would without the oil. This makes the dipping process easier as you don't have to stop and remelt the chocolate as often as it cools down. Plus it adds a nice sheen to the chocolate.
The most important step in this recipe is to bake the flour.
1. Preheat oven to 350°F. Spread flour on a baking sheet. Bake for 5 minutes and cool completely.
2. Beat butter and sugars together well mixed.
3 Beat in milk and vanilla. Add flour and salt and mix until just combined. Stir in chocolate chips and chill dough for at least 30 minutes.
4. Roll dough into balls. Freeze for 30 minutes or refrigerate for at least 2 hours.
5. When ready to dip truffles, melt half of bittersweet chocolate with half of coconut oil.
6. Dip the dough balls into the melted chocolate and place on lined baking sheet. Repeat with remaining chocolate and dough balls, melting the other half of the chocolate and coconut oil when needed. Garnish with sprinkles, if desired.
Unfortunately, no. This dough doesn’t have any eggs or leavening agents in it, so they won’t bake up like regular cookies. Stick to your favorite chocolate cookie recipe (with eggs) if you’re in the mood for baked cookies.
Can you make truffles ahead of time?
Yes, these truffles keep for up to a week in the fridge. If you are short on time and can't make the truffles in one sitting, roll the dough into balls and freeze on cookie sheets. Once they are frozen solid, throw them into a Ziploc bag and keep them in the freezer for up to three months. Simply defrost them in the refrigerator prior to dipping.
The beauty of this recipe is you can use it however you like. While you can always eat it straight from the bowl, it's also fun to add chunks of eggless cookie dough to ice cream sundaes or milkshakes or generously spread it between baked cookies for a cookie dough sandwich.
Expert tips for making cookie dough truffles
✘ Use a cookie scoop to keep all your truffles the same size.
✘ Melt your chocolate in batches to keep it from hardening before you get all the dough balls coated. The little bit of coconut oil mixed in with the chocolate helps keep it smooth longer, too.
✘ I find the dough balls retain their shape best when frozen or very well chilled, so I only dip a few at a time and keep the rest in the fridge or freezer. You can use two forks for this, but I like using these candy dipping tools. They make handling the truffles and shaking off the excess chocolate much easier.
✘ Place the dipped truffles on parchment or wax paper immediately after dipping so they can be easily removed after the chocolate coating has set.
✘ Decorate them with sprinkles or mini-chips while the chocolate coating is still wet or drizzle melted white chocolate on top after they have set.
✘ Store dipped truffles in the refrigerator for up to one week.
More bite-sized desserts
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Chocolate Chip Cookie Dough Truffles (eggless cookie dough!)
- 1 ¼ cups all purpose flour
- 8 tablespoons unsalted butter, softened
- ¼ cup granulated sugar
- ½ cup packed light brown sugar
- 2 tablespoons milk
- ½ teaspoon vanilla
- ½ teaspoon salt
- ½ cup mini chocolate chips
- 4 ounces bittersweet chocolate chopped into small pieces or 4 ounces bittersweet chocolate chips
- 1 teaspoon coconut oil
To make the cookie dough:
- Preheat oven to 350°F.
- Evenly spread flour on a sheet pan and bake for 5 minutes. Allow to cool completely.1 ¼ cups all purpose flour
- In a large bowl, beat butter and sugars with an electric mixer until light and fluffy. Mix in milk and vanilla. Add flour and salt and mix on low until combined. Stir in mini chocolate chips. Cover with plastic wrap and chill dough in refrigerator for about 30 minutes until firm enough to roll into 24 (1-inch) balls.1 ¼ cups all purpose flour, 8 tablespoons unsalted butter,, ¼ cup granulated sugar, ½ cup packed light brown sugar, 2 tablespoons milk, ½ teaspoon vanilla, ½ cup mini chocolate chips, ½ teaspoon salt
- Place rolled balls on a baking sheet lined with wax paper and place in the freezer for at least 30 minutes so they can firm up.
To dip the truffles:
- Place half of bittersweet chocolate and coconut oil in a microwave safe bowl and melt for 60 seconds at 50% power. Stir. Repeat for 30 seconds intervals or until chocolate is completely melted. Allow to cool slightly if very hot.4 ounces bittersweet chocolate chopped into small pieces, 1 teaspoon coconut oil
- Remove a handful of balls from the freezer at a time and dip in chocolate using two forks or candy dipping tools. Tap off any excess coating and place back on wax paper to set. (Add mini chips while the coating is still wet if desired.) Repeat with remaining chocolate and dough balls, melting the other half of the chocolate and coconut oil when needed.
- Refrigerate in an airtight container for up to a week.
- I use a cookie scoop to keep my truffles uniform in size.
- Melt your chocolate in batches to keep it from hardening before you get all the dough balls coated. The little bit of coconut oil mixed in with the chocolate helps keep it smooth longer, too.
- The dough balls retain their shape best when frozen or very well chilled, so I only dip a limited number at a time and keep the rest in the fridge or freezer until the next batch.
- Place the dipped truffles on parchment or wax paper immediately after dipping so they can be easily removed after the chocolate coating has set.
- Decorate them with sprinkles or mini-chips while the chocolate coating is still wet or drizzle melted white chocolate on top after they have set.
- Recipe is barely adapted from The Cookie Dough Lover's Cookbook.
- Cookie dough can be made, rolled into balls and frozen (undipped) for up to three months. Defrost in the refrigerator overnight before dipping.
Nutrition info not guaranteed to be accurate.