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Why You’ll Love This Recipe

• Sugar Cookie Truffles come together in just 15 minutes.
• You only need 6 simple pantry staple ingredients.
• As written, this recipes gluten free but can easily be made vegan.
• The almond extract really brings out that unique sugar cookie taste.
• Dipped in white chocolate and topped with festive sprinkles.
• A great recipe to make when you don’t want to turn on your oven.
• Check out my pumpkin pie truffles for another festive bite sized treat.

Ingredients And Substitutions

These are the main ingredients and substitutions for Sugar Cookie Truffles. Scroll down to the recipe card for a full list of ingredients and instructions.

The base of this recipe is made with almond butter which gives these truffles that lovely texture without all the chocolate. You may sub for cashew butter, oat butter or tahini for a nut free option.

Maple syrup is a unrefined sweetener that I love to use in my recipes, it adds a perfectly sweet taste, similar to a sugar cookie.

We will use both almond and vanilla extract for these truffles. The almond extract is a must as that’s what brings out that unique taste in sugar cookies.

I prefer to use oats for this recipe as one bite will keep you fuller, longer. However, you may sub for almond flour as well. However, you may need to add more in to reach the right consistency.

We’ll dip and coat these truffles in melted white chocolate and top them off with Christmas sprinkles.

How To Make

ONE: In a medium bowl mix together the almond butter, maple syrup and both extracts.

TWO: Then, fold in the oat flour and mix until you have a dough. Then, use a cookie scoop to roll into bite sized balls.

THREE: Melted white chocolate and then dip and coat each ball in the chocolate and place on a baking sheet that is lined with parchment paper. Immediately top each one with the sprinkles and freeze until firm.

Tips And Tricks

Mix together the wet ingredients before adding in the dry.

Once oat flour is added in, mix really well until it’s fully combined into the wet ingredients.

Top each bite with sprinkles before the chocolate hardens.

Keep them in the freezer for about 15 minutes to fully harden and then you can store in the fridge.

How To Serve And Store

Serve these Sugar Cookie Truffles once the outer chocolate shell and completely hardened.

Store in an airtight container in the fridge for up to 10 days. Truffles can also be stored in the freezer and enjoyed up to 90 days.

Taste And Texture

These Sugar Cookie Truffles taste like a sugar cookie but better, in my opinion. They’re made with simpler ingredients and are refined sugar free.

The texture is soft and chewy.

Other Recipes You May Like

• Chickpea Truffles
• Strawberry Shortcake Truffles
• Matcha Truffles
• Pumpkin Pie Truffles
• Peppermint Chickpea Truffles

If you make these Sugar Cookie Truffles, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

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Sugar Cookie Truffles

5 from 3 ratings

Hannah Kling

Sugar Cookie Truffles are a delicious gluten free treat that is perfect to keep in your fridge or freezer. These bite sized pieces taste just like a sugar cookie, but you only need 15 minutes and a few pantry staple ingredients to make them.

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 9 truffles

Ingredients  

1x2x3x

• 1/3 cup pure maple syrup
• 1/2 cup almond or cashew butter (or other nut/seed butter)
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1.5 cups oat flour
• 1 cup white chocolate (sub vegan in needed)
• 2 tbsp sprinkles

Instructions

• In a medium bowl mix together the almond butter, maple syrup, vanilla extract and almond extract.
• Then, fold in the oat flour and mix until you have a dough. Use a cookie scoop and roll the dough into balls. 
• Melt white chocolate with 1 tsp of coconut oil in the microwave in 30 second increments. Stirring well between each round. Or melt on the stovetop in a double broiler.
• Dip and coat each ball in the chocolate and place on a baking sheet that is lined with parchment paper. Immediately top each one with the sprinkles and freeze until firm.
• Remove from freezer after 15 minutes and enjoy.

Notes

• Mix together the wet ingredients before adding in the dry.
• Once oat flour is added in, mix really well until it’s fully combined into the wet ingredients.
• Top each bite with sprinkles before the chocolate hardens.
• Keep them in the freezer for about 15 minutes to fully harden and then you can store in the fridge.
• Store in an airtight container in the fridge for up to 10 days. Truffles can also be stored in the freezer and enjoyed up to 90 days.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!