Irresistible Chocolate Truffle Cookies

February 23, 2011 by Leanne Vogel July 25, 2017

These melt-in-your-mouth gluten-free and dairy-free cookies are to die for. Best enjoyed with a tall glass of almond milk and the person you love most.

Ingredients

• 1/4 cup coconut oil
• 2 cups semisweet chocolate chips
• 2 tablespoon freshly ground flax mixed with 5 tablespoon water and allowed to sit for 5 minutes
• 8 medjool dates
• 1 1/2 teaspoon pure vanilla extract
• 2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup semisweet chocolate chips

Instructions

1. 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.
2. Combine flax mix, dates, and vanilla in a blender and process until smooth.
3. In a large bowl, combine flour, cocoa powder, baking soda, salt, and chocolate chips.
4. Pour melted chocolate and blended wet mixture into the bowl with the dry ingredients. Mix with a spoon until incorporated.
5. 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.
6. Preheat oven to 350F
7. Roll chilled dough into 1 inch balls. Place on a parchment paper lined cookie sheet, keeping 1/2 inch between each cookie.
8. Bake for 9 to 11 minutes. [I baked them for exactly 10 minutes and they were perfect!]
9. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Information Per Serving