Irresistible Chocolate Truffle Cookies
Recipe type: Vegan, Gluten free, Dairy free
Prep time: 
Cook time: 
Total time: 
Serves: 30 cookies [plus 2 testers]
Danger: you can’t eat just one! These melt-in-your-mouth cookies are to die for. Best enjoyed with a tall glass of milk and the person you love most.
  • ¼ cup extra virgin, non refined coconut oil
  • 2 cups semisweet chocolate chips – I used Enjoy Life chocolate chips
  • 2 flax eggs [2 tablespoon freshly ground flax + 5 tablespoon water]
  • 8 medjool dates
  • 1½ teaspoon pure vanilla extract
  • 2 cup almond flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon himalayan rock salt
  • ½ cup semisweet chocolate chips
  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 eggs, 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 ½ 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.
Recipe by Healthful Pursuit at