Oatmeal Cookie Dough Truffles

This summer is FLYING by! After the Fairy festival and the Red Woods I was lucky enough to go stay at my aunt’s house in Cape Cod,Massachusetts. While I did a lot of amazing things like…
biking to Province Town with my mom
sunbathing on BEAUTIFUL beaches
and parasailing!
I realized that I didn’t cook quite as much as I expected to. Cape Cod is a different altitude then what I normally bake at and although I hadn’t expected baking to be very different,the final results really were. I made a few dishes such as my mom’s birthday cake (a apple spice cake which whipped cream and caramel sauce) but I mostly saved my time for more exciting things like the beach and beach boys 😉
So this recipe isn’t a vacation inspired treat. Instead it’s just a summer treat and that makes it still pretty cool if I do say so myself! Although this recipe is entirely my own invention,I’ve noticed that the finished product resembles (in appearances only) Chocolate Covered Katie’s fudge babies. This is a vegan and,most importantly for summer, a no-bake dessert. Here you are….
Oatmeal Cookie Dough Truffles
  • 3/4 cup Organic Smooth Peanut Butter
  • 3/4 Cup Organic Toasted Rolled Oats
  • 4 tsp Maple syrup
  • 2 tbsp+ 2 tsp coconut oil
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup raisins
  • 2 tbsp all purpose flour
  • 3 tbsp brown sugar
  • 1/3 cup walnuts
  • Cinnamon,
  • Vanilla, 
  •  and Salt to taste
  • 1/2 cup sweetened flaked coconut
  • 1/3-1/2 cup almonds
1) Grind the oats in a food processor until slightly powdery. It’s OK if there are some peices bigger then others,it gives the truffles a better texture.
2) Pour the oats, peanut butter, maple syrup, coconut oil, flour, 1/4 cup flaked coconut, salt, vanilla, cinnamon and brown sugar into a stand mixer. Beat on low until combined. 
3) Chop up walnuts, chocolate chips, and raisins and add to oatmeal mixture.
4) Finely chop almonds and 1/4 cup flaked coconut and toast until fragrant. Set aside to cool.
5) Form oatmeal mixture into teaspoon sized balls, coat in cooled almonds mixture, and chill on parchment paper until set.
Makes about 20-30 truffles.
These cookie dough balls are soft when at room tempurature like actual cookie dough but become harder like traditional truffles when they’ve been chilled. I brought them to a party and every single one was gone long before the party was even over.
Loaves and Kisses!

About loavesandkisses

I'm 16 and have been into cooking healthy for about two years. I love baking and a dessert without chocolate has to be pretty bloody tasty for me to like it! Right now my passion is trying out new recipes and cooking styles as a sort of self-teaching experience. I like to try out new cooking styles by sticking to that style for a week. So far it's just been a week of vegan and a week of raw. I'm hoping to try gluten free next. This blog will be about foods I make, recipes I try, restaurants I go to and (although this last sentence sounds painfully self centered) generally about me and this new world of food I just so happened to stumble into. I hope you like it. ~LoavesAndKisses
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s