Try these decadent and delicious Eggless Cookie Dough Truffles. The filling is an edible and buttery chocolate chip cookie dough, with chunks of Oreo cookies to kick it up a notch. Add a dreamy chocolate coating and a sprinkle of cookie crumbs for the perfect finish!
Do I even need to say more?
Yes, because I haven’t told you how to make it so here we go!
Watch the video!
Eggless Cookie Dough
My favorite dessert is cookie dough. Whenever I make cookies, I snack on the dough so much that by the time the cookies are ready to eat, I’m usually real done with sweets. And every time I think, “Is this the time I’m gonna get sick? Will I be regretting this delicious ball of sugar and butter at 3 am?”
Well, no more wondering because I just came up with the PERFECT eggless chocolate chip cookie dough that is entirely edible!
Uncooked flour can carry harmful bacteria. Raw eggs can carry Salmonella.
Not only is this yummy dough eggless, but it also has heat-treated flour. You don’t have to travel all the way to New York to get this delicious edible cookie dough.
Let’s Make It!
Heat the oven to 350 degrees. Spread 1 and 1/2 cups of flour on a baking sheet. I used a large round cake pan because that’s what was clean at the moment. Bake the flour for 3 minutes, stir, then bake for another 2 minutes. Let it cool completely. You can turn off the oven.
Cream one cup of granulated sugar with one stick of softened, salted butter.
Add two tablespoons of vanilla extract, 2 tablespoons of milk, and 1/4 teaspoon of salt.
SIFT the cooled flour into the bowl and mix.
Normally I don’t bother with sifting because I don’t care about things being perfect and it seems like a waste of time. But baking the flour really makes it clump up. So, it’s actually necessary this time…grumble grumble.
Throw about 10 Oreos into a plastic bag and wack eat cookie about 2-3 times. DON’T pulverize them! We’re looking for chunks.
I found that it becomes grainy and sandy in texture if you really crush the living daylights out of the cookies. We like our pieces THICC.
Throw the oreos chunks and 1/2 cup of mini chocolate chips into the dough. Mix it until it just comes together.
At this point, you are free to just shovel the dough into your mouth with your meat hooks. It’s soft, buttery, delicious, and full of vanilla and chocolate flavor. SO GOOD!!!
Eggless Cookie Dough Truffles
But if you’re feeling a little more sophisticated, let’s continue on to making the truffles. It’s so easy and the chocolate layer really adds so much,
Plus, I noticed that the chocolate shell keeps the cookie dough flavors fresh longer.
Slap your dough onto some parchment paper, on a baking sheet. Flatten into an 8 inch by 8 inch square.
Use a pizza cutter to cut the square into 6 sections on one side, turn and cut it again into six sections. You’ll end up with 36 little squares.
Now you can either roll each square into a ball or just leave them as squares. I did some of both.
Slip that baking sheet into the freezer for about 30 minutes. If yo don’t freeze the dough it will be very difficult to dip it. The melted chocolate softens the dough too much and it falls to pieces when you try to shake the excess chocolate off.
Time To Dip!
When the dough is nice and frozen, grab your melting chocolate and follow the directions on the packaging to melt it properly. Usually, 30 seconds at a time. Make sure to stir it every time you take it out.
Get out another cookie sheet and line it with parchment paper.
I used Dolci Frutta chocolate melting wafers. It’s usually at Walmart, in the fruit section by the strawberries. If you can find it, it is worth it to buy this stuff. It has a unique chocolate flavor and melts so easily. You’re probably gonna need two containers of chocolate, which comes out to 16 ounces of melting chocolate.
Melt your chocolate and add about 1 teaspoon of shortening – per can of chocolate. Mix until the shortening is melted and incorporated. This will thin the chocolate so it’s more drippy. You can get a more delicate coating with thinner chocolate. It doesn’t effect the taste.
Throw 2-3 Oreos in a bag and you can really crush them this time. Have at it! We’re looking for crumbs to top the truffles.
Take out about half of your frozen dough. With a fork, dip a dough square into the chocolate to coat all sides. Tap the fork on the edge of the container to smooth out the top and to get rid of extra chocolate. When you don’t see any more chocolate dripping off, use another fork to carefully slide the truffle onto the second cookie sheet.
You might think you want a thick ole layer of chocolate but a thin coat is plenty. It balances all the flavors really nicely.
Re-heat as You Go
Re-heat the dipping chocolate as you go. The cold dough will cool your chocolate down. That’ll make it thick and gloopy. I stuck the chocolate back into the microwave after every three squares of dough. Re-heat for about 15 seconds and mix. Then keep dipping.
Top the truffle with a sprinkle of cookie crumbs before it hardens. If it does harden, just put a tiny dollop of chocolate on top and sprinkle the crumbs on that.
Now pat yourself on the back for a job well done and pop one of those puppies into your mouth. You earned it!
Jessica’s Eggless Cookie Dough Truffle Tips
You can use a cookie scoop to make your dough balls and skip the flattening and cutting steps. Just make sure you roll them in your hands to smooth the dough.
Do NOT use water to thin out the dipping chocolate. It will seize up and you’ll have to re-melt it and add shortening to it anyway to get it smooth again.
You can also stick the dough back in the freezer to firm up if the squares are getting too soft to dip easily.
Depending on the dipping chocolate you use, you might need to stick the finished truffles in the freezer for a few minutes to firm up also. I didn’t need to because the dough was frozen enough to set it and the chocolate I used sets quickly, even at room temperature.
Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
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Wooden Measuring Spoons I love these and they are beautiful!
Dolci Frutta Chocolate melting wafers
Check out some of my other recipes:
Print the recipe for later
- 1 cup granulated sugar
- 1/2 cup salted butter - softened
- 2 tablespoons vanilla extract
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1 1/2 cups flour -heat treated
- 10 Oreos
- 1/2 cup mini chocolate chips
- 2- 8 ounce cans Dolci Frutta chocolate melting wafers
- 2 teaspoons shortening
- Preheat the oven to 350 degrees.
- Pour the flour onto a lined baking sheet and spread into an even layer.
- Bake the flour for 3 minutes, mix, bake for another two minutes. Cool completely.
- Turn off the oven. You won't need it for the rest of the recipe.
- Cream the sugar and the butter.
- Add vanilla, milk, and salt.
- Sift the flour into the mixture.
- Lightly crush Oreos in a gallon bag. You want chunks, not sand.
- Add Oreos and chocolate chips to the dough and mix until just combined.
- On a parchment paper-lined baking sheet, flatten the dough into an 8x8 inch square.
- Cut the dough into 36 pieces. (6 sections by 6 sections)
- You can roll each square into a ball or leave them as squares.
- Place the dough into the freezer for 30 minutes.
- Line a second baking sheet with parchment paper.
- Crush 2-3 more Oreos. This time you want it to be fine like coarse sand.
- Melt your dipping chocolate in the microwave for 30 seconds at a time until it is smooth.
- Add 1 teaspoon of shortening, per can, and mix well. This will make the chocolate thinner and easier to work with.
- Using a fork, dip each frozen piece of dough into the chocolate, one at a time. Tap the fork on the side of the container and let the extra chocolate drip off. Use another fork to slide the truffle onto the second baking sheet.
- Sprinkle Oreo crumbs on the truffle before it hardens.
- Re-heat the chocolate every three truffles because the frozen dough will cool the chocolate and make it too thick.
- Leave the truffles to harden and the dough to soften.
You can use a cookie scoop for larger truffles and to skip the flattening and shaping. Make sure to roll the dough in your hands to smooth it before freezing.
Amount Per Serving: Calories: 150
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