Truth be told, you really can’t go wrong with chocolate chip cookie dough.
Of course there will be an argumentative few who shake their fists and insist this is not proper cookie dough and to them I say pshaw — go on and eat your raw eggs and raw flour, if you need me I’ll be watching from the corner with a cup of tea and a pile of cookie dough truffles.
These babies were made for a bake sale late last year and took pride of place alongside those Lemon, Macadamia & Coconut Raw Truffles and a jar of Choc Hazelnut Raw Truffles.
They are all my favourites, depending on the day.
Oh, and if you’re so inclined you could roll the dough into balls then flatten them slightly to make raw cookies instead of truffles — or simply, in ode to more traditional cookie dough batter, eat it straight from a spoon. Either way you’ll win.
Makes 30 INGREDIENTS METHOD In a food processor or blender blitz cashews to a fine meal. Add coconut sugar and blitz again to mix. Add coconut oil, vanilla, salt and cinnamon and pulse to create a paste. Add maple syrup to taste, pulsing only until just mixed. Yes, you’re adding a second sweetener, but how much you need is up to you based on how sweet you want the truffles. Fold through chopped chocolate and refrigerate mixture for 30 mins to firm up. Divide into 30 pieces and roll into truffles. Store in fridge, serve cold. COOK’S NOTES vegan // vegetarian // gluten-free // dairy-free // soy-free // refined sugar-freeRaw Choc-Chip Cookie Dough Truffles
Because raw cookie dough is the best part of making cookies, obviously.
Yes please!
Also loving the blog makeover……Apologies if I’m a bit late in noticing 🙂
I would eat the entire jar in one go. So good JJ!!!
I remember well that raw cookie dough. The oatmeal raisin was even healthy!
Looks really good! Will definately try this weekend for a bit of a healthier snack 🙂
Yes yes yes! These are gorgeous JJ! My husband loves (traditional) raw cookie dough but I’m not a fan of giving him questionable raw egg and flour to chow down on (I mean, very occasionally but he’d happily eat it every week!). These, however, tick ALL the boxes in terms of nutrition plus deliciousness. Love the cashew and coconut oil base. Definitely gonna make a batch real soon (then maybe take an photo of him holding one, ha!) xx
These truffles look so utterly delicious! I love that they are raw, that means you can enjoy a really luscious treat in less time. 🙂
Love your pictures!
I’ve always preferred the batter to the cake! Blog looks fab. x
Uh oh. I have all the ingredients necessary to make these RIGHT NOW! This is not good.
Hi JJ, would you mind adding a weight measurement to the coconut oil, as I added 1/4 cup melted and it seems too much. Cheers.
Hi Alison – I’d just end up weighing a 1/4 c of coconut oil! 60ml is what you’ll want. If it’s overly oily it may be the mixture got too warm during blending and the oils split out instead of incorporating in when the syrup was added. Try refrigerating the mixture then pulse briefly to combine before rolling! ~ JJ