I had a pretty stressful day and was looking for some cookies. I didn’t have the ingredients on hand and definitely didn’t feel like making a trip to the store. But then I remembered, many of the truffle or cookie dough recipes are egg-free and have most of what I have on hand in the house! Score! Even better, many of the ingredients (flours or nut butters) can be substituted with what you have. I.E. agave or honey or sweetener or choice, or, almond, peanut, or sunbutter. The possibilities are endless!
I literally was done making these balls in the time in took me to wrap up a call with a friend. I did however need two hands to scoop and roll into balls, but I’m sure you get how quick they were to mix together. They are no-bake cookies and better yet, dairy-free and paleo. You can’t beat that! I happened to really enjoy cookie dough flavored anything and while these have a slightly nutty taste, they do the trick.
- ½ cup coconut flour
- ½ cup almond flour
- ½ cup gelatin (Great Lakes brand)
- ½ cup creamy almond butter (or sunflower seed butter)
- ¼ cup coconut oil
- 2 Tbsp. honey
- 1-2 Tbsp.vanilla
- ½ cup mini dark chocolate chips (I used Enjoy Life mini chocolate chips)
- 1 Tbsp coconut oil
- ⅓ cup Enjoy Life chocolate chips
- In a bowl, mix together all of the ingredients.
- Use a mini cookie scoop to form rounded balls. Place onto parchment paper lined baking sheet.
- Freeze for 30 mins or refrigerate for an hour.
- Microwave oil and remaining chips in a mug or bowl 30 secs at a time until chocolate is melted (aprox 90 secs). Stir between timers.
- Coat chilled balls in the chocolate and place back in the freezer to chill or until the chocolate hardens (aprox 10 mins). The amount of chocolate may yield most of the balls being coated or you can choose to coat half and drizzle half.
- Store in the fridge until ready to eat. Serve cold! Enjoy!