I realize this is hard for some people to believe, but I don’t like chocolate–though I often make chocolate desserts to make my friends and family happy. I’m a designated driver of sorts.
For the chocolate lovers in your life, I give you this quick and easy recipe. Of course, it is vegan, so the dough is perfectly safe to eat while being kind to chickens and cows.
– Linda Nelson
Chocolate Chip Cookie Dough Truffles
Ingredients for the cookie dough:
1/2 cup vegan butter, at room temp. (see our website for an easy recipe)
1/4 cup granulated sugar
1/2 cup packed, light brown sugar
2 tablespoons soy creamer or soy milk
1/2 teaspoon pure vanilla extract
1 1/4 cups flour
1/2 teaspoon salt
1 1/2 cups chocolate chips for dipping, melted
In a large bowl, cream the vegan butter and sugars until light. Mix in the creamer or milk and the vanilla. Stir in the flour and salt until all is mixed in. Add the chocolate chips. Cover and chill the dough until it is easily to shape.
Roll the dough into 1 inch balls, and place them on cookie sheets lined with parchment paper or a silpat. Place them in the freezer for about 15 minutes. While the balls are in the freezer, melt 1 1/2 cups of vegan chocolate chips (I use Equal Exchange brand). I melt the chips in a double boiler though you can do it in small increments of time in the microwave. Dip the balls of dough in the melted chocolate, place them back on the cookie sheet, allow them to set, and eat or refrigerate in an airtight container.
You can also just choose to eat the cookie dough without dipping, if you just can’t wait.