Who doesn’t love eating cookie dough straight from the bowl?! I still remember being allowed to lick the bowl whenever I’d make cookies with my Mom when I was younger. These days, I’m an adult (or at least trying to #adult), so I DO WHAT I WANT, aka eat way more cookie dough than just licking the bowl.
I don’t care how old you are, cookie dough will always be the best part of making cookies. And thus, the inspiration for these delicious Gingerbread Cookie Dough Truffles came from a craving for an entire bowl of STRAIGHT cookie dough.
The great thing about this recipe is you can have edible cookie dough ready to go in less than 10 minutes. If you want to make them a little more portable (all about easy snacking), just roll them into balls. For that little extra step you dip them in chocolate… because chocolate dipped anything is always a good idea.
These Gingerbread Cookie Dough Truffles are my current favorite because they are:
- perfectly spiced from molasses and warm Winter spices
- chewy bits of candied ginger in every bite
- dipped in melted chocolate
- one bowl, 10 ingredients, and ready in less than 20 minutes (10 if you’re just making the dough!)
If you’re into bite-sized, one bowl desserts, make sure to check out some of my other sweet treats. Two personal favorites are these Chunky Monkey Truffles and 4 Ingredient Energy Bites.
As always if you try these bites I’d love to hear what you think 🙂 Leave a note in the comments below, or I’d love if you snap a photo and tag me over on the gram @themindfulhapa !
Ingredients
Gingerbread Cookie Dough
- 2 cups almond flour
- 1/2 cup creamy peanut butter (I did a little over, so a few extra tbsp, or a heaping 1/2 cup)
- 2 tbsp coconut oil melted
- 4 tbsp molasses
- 3 tbsp coconut sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tbsp candied ginger minced (I used Trader Joe's crystalized ginger and just chopped up x2 pieces)
Chocolate Coating
- 1 bar 85% Theo dark chocolate
- 1 tbsp coconut oil
- 1 bar 85% dark @theochocolate
- 1 tbsp coconut oil
Instructions
Gingerbread Cookie Dough
- Mix all ingredients for gingerbread cookie dough together in a large mixing bowl.
- Add additional teaspoons of melted coconut oil or water if mixture is having difficulty coming together. For me, I had to stir for awhile and then switched to using my hands to get the dough to stick together.
- Line a baking tray with parchment paper and roll cookie dough into balls, placing on baking tray.
Chocolate Coating
- Melt your chocolate bar + coconut oil in a small bowl (I did this in the microwave in 30 second intervals)
- Dip your truffles in the melted chocolate and place on parchment-lined baking tray. Top with additional chocolate drizzle or candied ginger strips.
- Place baking tray in freezer for chocolate to harden (5-10 minutes). Store truffles in airtight container in the fridge and try not to eat all in one sitting. Store in the freezer for longer term storage.
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