Chocolate-Covered Snow Cap Cookie Doug Truffles + Vegan Peanut Butter Blossoms

Happy holidays! I’m writing from my hometown of the Cleve (land, Ohio, for those of you not privy to our hip nickname), enjoying my time with family and old friends. Before Mike and I flew out, I made one last batch of cookies. It’s my favorite go-to vegan, gluten-free, refined sugar-free cookie recipe out there: the cookie dough ball! I was first introduced to these balls from Angela at Oh She Glows, but all my fave bloggers seem to make them too, which is not surprising since they are: super easy and fast, full of good-for-you ingredients, and taste fucking AMAZING! (<–so much for watching my mouth on the blog, eh?).

It’s also great because you can experiment with what works for you. My version usually ends up looking like this, but you can add or subtract amounts, switch up the nuts, add cinnamon, etc.:

1/2 c cashews

3/4 c gluten-free oats

1 T unsweetened coconut flakes

1/2 c dates

1 T agave nectar

1/4 c chocolate chips

Mix all ingredients, except chocolate chips, in a food processor until a slight dough starts to form. Now add the chips and process again just enough to spread out the chips. Form dough into balls, packing them together tight. Place on a cookie sheet or in tupperwear to refrigerate or freeze for about 15 minutes.

These are delicious as is, but if you want to get fancy—and for xmas time, I think you do—you can cover them in chocolate!

put about 1/2 c chocolate chips in a small pot. Fill a larger pot with water and bring to a boil with small pot inside of it. Stir often until chocolate melts into thick sauce. Remove your cookie dough balls and dunk them in the chocolate sauce. Get messy/lick chocolate off fingers. Place chocolate covered balls on tray and sprinkle a little unsweetened coconut on top.

“Everyone loves my Shwety balls.”

Sorry, you can’t talk about Christmas balls without giving a shout-out to that classic SNL skit. :)

These are truly delicious, and so much better for you than most sweets!

We packaged them up to give to our friends, next to some vegan peanut butter blossoms I made from this *perfect* recipe.

Have a super sweet holiday, everyone! I’ll probably be MIA until after my travels are over, so happy new year too if I don’t report back before then!

I’m submitting this recipe to Healthy Vegan Friday and Wellness Weekend!


2 thoughts on “Chocolate-Covered Snow Cap Cookie Doug Truffles + Vegan Peanut Butter Blossoms

  1. Kari @ bite-sized thoughts says:

    Oh yum! These look great :)

    Enjoy your time with family, hopefully while eating something like this ;)

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