Irresistible Chocolate Truffle Cookies

These melt-in-your-mouth gluten-free and dairy-free cookies are to die for. Best enjoyed with a tall glass of almond milk and the person you love most.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves: 32


  • 1/4 cup coconut oil
  • 2 cups semisweet chocolate chips
  • 2 tablespoon freshly ground flax mixed with 5 tablespoon water and allowed to sit for 5 minutes
  • 8 medjool dates
  • 1 1/2 teaspoon pure vanilla extract
  • 2 cup almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 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 mix, 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 1/2 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.

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Nutrition Information Per Serving

  • Calories: 113
  • Calories from Fat: 68
  • Total Fat: 7.6
  • Saturated Fat: 2.9 g
  • Sodium: 41 mg
  • Carbs: 10 g
  • Dietary Fiber: 1.7 g
  • Net Carbs: 8.3 g
  • Sugars: 7.7 g
  • Protein: 0.5 g