Irresistible Chocolate Truffle Cookies

January 26, 2011 By Leanne Vogel July 22, 2015

I was going to begin today’s post by saying “I’ve never been a big fan of Valentine’s Day”, but I’d be lying. Although I say that I don’t celebrate, or care, year after year I find myself running to a craft store on February 13th getting supplies for a homemade present for Kevin. I just can’t help myself. What’s not to love about Valentine’s Day? I know, it’s a Hallmark holiday, but it gives us the opportunity to make something more of February 14th. Instead of going out to the store, buying chocolates, making dinner reservations, or buying flowers, I suggest that this year you take a different approach and make the day about love. Just love. Love for your friends, family, and most importantly, you! What better way to show love for yourself than to bake up a batch of cookies? The love I have for myself increased by at least 20% after my first bite into these truffle cookies. Best part? I still have 3 other Valentine’s recipes to trial and share. Ohh there’s going to be a lot of love around here!

Irresistible Chocolate Truffle Cookies

Author: Leanne Vogel

Recipe type: Vegan, Gluten free, Dairy free

Prep time: 15 mins

Cook time: 11 mins

Total time: 26 mins

Serves: 30 cookies [plus 2 testers]

Danger: you can’t eat just one! These melt-in-your-mouth cookies are to die for. Best enjoyed with a tall glass of milk and the person you love most.

Ingredients

¼ cup extra virgin, non refined coconut oil
2 cups semisweet chocolate chips – I used Enjoy Life chocolate chips
2 flax eggs [2 tablespoon freshly ground flax + 5 tablespoon water]
8 medjool dates
1½ teaspoon pure vanilla extract
2 cup almond flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon himalayan rock salt
½ cup semisweet chocolate chips

Instructions

Boil 2 cups of water in a medium sized saucepan. Place coconut oil and chocolate chips in a small pot and place in the boiling water bath. Reduce heat to medium-low, cover, and allow chocolate to melt [make shift double boiler. If you have one, use it instead]. Once melted, set aside.
Combine flax eggs, dates, and vanilla in a blender and process until smooth.
In a large bowl, combine flour, cocoa powder, baking soda, salt, and chocolate chips.
Pour melted chocolate and blended wet mixture into the bowl with the dry ingredients. Mix with a spoon until incorporated.
Cover and place dough in the fridge for 1 hour – note: it may be difficult to handle the dough afterward. You could try rolling the dough into individual balls before chilling.
Preheat oven to 350F
Roll chilled dough into 1 inch balls. Place on a parchment paper lined cookie sheet, keeping ½ inch between each cookie.
Bake for 9 to 11 minutes. [I baked them for exactly 10 minutes and they were perfect!]
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.