Healthy Gingerbread Cookie Truffles

With a soft, chewy, perfectly spiced gingerbread “cookie” center and a rich dark chocolate coating, these gingerbread cookie truffles are the ultimate holiday treat. They’re no-bake, high in protein, made with wholesome ingredients, and perfect for gifting or snacking!

Author: Chloe's Creative Kitchen

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 12 servings

Calories: 209 kcal per serving

Ingredients

1 cup - Almond Flour
½ cup - Oat Flour
¼ cup - Vanilla Protein Powder almond flour +
¼ cup - Almond Butter
2 tablespoons - Pure Maple Syrup
2 tablespoons - molasses
2 tablespoons - Coconut Oil
1 tsp - Vanilla Extract
1 tsp - Cinnamon
1 tsp - Ginger
¼ tsp - Allspice
¼ tsp - Cloves
1 cup - dark chocolate chips
¼ cup - Organic Vegan White Baking Chips - Pascha Chocolate Co.
4 teaspoons - Coconut Oil
1 tbsp - Sprinkles

Instructions

Add all ingredients for the gingerbread cookie dough into a large mixing bowl. Stir until completely combined. Mixture will be thick and crumbly but should stick together.
Line a baking sheet or large plate with parchment paper. Roll the cookie dough mixture into balls and place onto the prepared baking sheet. Place in the freezer to firm up while you make the chocolate coating.
Add dark chocolate chips and 1 tbsp of the coconut oil to a small bowl. Microwave in 30 second intervals, stirring in between, until melted and smooth. Use two forks to coat each cookie dough ball in the melted dark chocolate. Let any excess chocolate drip off, and place back onto the tray. Place in the freezer for 5 minutes.
To another small bowl, add white chocolate chips and the remaining 1 tsp coconut oil. Microwave in 30 second intervals, stirring in between, until melted and smooth. Transfer to a small plastic zip top bag. Close the bag and cut a small hole in the corner. Once the dark chocolate on the truffles has hardened, drizzle the white chocolate on top of each truffle and immediately add sprinkles. Place in the freezer for 10 more minutes. Serve and enjoy! The cookie dough will firm up a bit when you store them in the fridge.

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