Chocolate Chocolate-Chip Cookie Dough Truffles

Servings: 6 Prep: 20 mins Cook: 20 mins Total: 40 mins

I saved the best for the last!

This is part of an unsponsored series on Lakanto products. I wanted to try something new! Some were better than others, but none were awful.

Interestingly, the Chocolate Chocolate-Chip Cookie Mix was one of my least favorites. The cookies were ok, at best. They had a weird almond flour speckled look when baked and were generally just a bit lackluster. With their INCREDIBLE brownies, I had high hopes. If they can just figure out how to bake some of the brownie chewiness into these, they’ve got another winner on their hands.

That said, because this mix doesn’t require any raw eggs, I saw it as a perfect opportunity to indulge in some serious cookie dough action, and THAT is where this particular mix comes in so handy!

In short, I took the mix, made the dough, formed little balls, dipped ‘em in melted chocolate, then rolled them in fresh pecan flour. From there, I chilled ‘em.

THESE were incredible! As a cookie, sadly, I give this mix a C-. However, as a raw eggless dough? A solid A-! VERY good!

At the same time as I was making these, I also had a batch of caramel ice cream going in my ice cream machine. In the end, I actually chopped up my chilled dough balls, then tossed the bits into the ice cream, at the last minute. I also crumbled my baked cookies into it. Incredible. But! This recipe is not about that.

This recipe is about Pecan-Dusted, Chocolate-Dipped, and Chocolate Chocolate-Chip Cookie Dough Truffle-Like Ball Things!

Note: Makes about 24 little truffles. Recipe suggests each serving is 4 truffles.

Chocolate Chocolate-Chip Cookie Dough Truffles

4.8 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: chocolate-chocolate, double-chocolate, keto recipe, sugar-free truffle

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 6

Author: DJ Foodie

Ingredients

• 1 8-oz package Lakanto Semi Sweet Sugar-Free Chocolate Chips
• 2 cups pecans
• 1 6.77-oz package Lakanto Double Chocolate Cookie Mix
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• Dash salt

Instructions

• Place the chocolate chips in the top portion of a double boiler, or a metal bowl over boiling water. Stir the chocolate chips to keep them moving around. Do not splash any water into the chocolate, as water will cause the chocolate to “seize” (this is bad). Keep the chocolate warm, once melted (again, avoiding water).
• You can really use any kind of nut flour for this. You can purchase pecan flour, but I had a bunch of pecans I wanted to use. I put them in a food processor and pulsed them (turn the processor on and off, quickly). This will chop them quickly. Don’t let them puree. Then, I sifted the nut matter through a sieve over a plate. This creates a nice pecan flour. This will also create pecan bits in the sieve. Place those back in the food processor and pulse, again. Run this second batch through the sieve again. Do this until it’s frustrating. You will have a nice pile of flour and some pecan bits.
• Place the remaining pecan bits in a mixing bowl. Add the cookie dough mix to the pecan bits with the almond milk, melted butter or coconut oil, and a dash of salt. Combine these ingredients to make a nice dough.
• Form small little balls with the dough (I use a very small ice cream scoop to make them). Form them into tight smooth little balls.
• Place the doughballs into the melted chocolate and coat them. Then, with two forks or a fork and a chopstick, remove each ball and place into the pecan flour. Roll them around to coat, then place on a baking tray in the fridge. Enjoy!

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