Mint Chocolate Cookie Truffles are a Decadent Vegan & Gluten-Free Treat

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These chocolate mint cookie truffles are a bit like cake pops. But instead of fluffy cake and frosting, they’re made with rich cookies and chocolate. They’re a denser, decadent treat that just happens to be allergy-friendly! Yes, every bite is suitable for vegans and chocoholics who must shun dairy, gluten, nuts, eggs, or soy. But don’t worry – people who can eat everything will love them too. You can set them out at parties, gift them, or just keep some stashed in your freezer for those (daily) chocolate cravings.

Mint Chocolate Cookie Truffles Recipe (vegan, gluten-free, dairy-free, nut-free, soy-free, and allergy-friendly)

This mint chocolate cookie truffles recipe with photo was shared with us by Enjoy Life Foods.

Special Diet Notes: Mint Chocolate Cookie Truffles

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.

Mint Chocolate Cookie Truffles (Vegan & Gluten-Free)
 
Prep time
Cook time
Total time
 
You can use other dairy-free chocolate cookies in this recipe - you'll need 1½ cups of cookie crumbs - but soft cookies will yield the best results.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 64 cookie truffles
Ingredients
Instructions
  1. Line an 8x8-inch pan with parchment paper, letting the paper hang over 2 opposite edges. Lightly grease the paper.
  2. Process the cookies into crumbs. You should have approximately 1½ cups cookie crumbs.
  3. Melt one 10-ounce bag of the chocolate chips. Stir in the mint extract. Stir in the cookie crumbs.
  4. Spread the chocolate cookie mixture evenly in your prepared pan.
  5. Let the mixture cool until set. You can hasten it by placing the pan in the refrigerator for 20 minutes. The cookie mixture should be firm enough to cut into pieces. If it's too hard from the refrigerator, let it soften a little before slicing.
  6. Cut the cookie mixture into 1-inch squares.
  7. Melt the remaining 10-ounce bag of chocolate. Dip the cookie pieces in the chocolate, allowing the excess to drip off. Place them on a parchment lined cookie sheet.
  8. Let them sit to harden, or place them in the refrigerator for 20 minutes.

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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