Cookie Truffles

These  Cookie Truffles are the CUTEST gluten-free treat that you can make for any occasion. They’re made using a handful of ingredients, including our favorite gluten-free chocolate cookie, are no bake and are so easy they’d be a great activity to do with the kids! Perfect to serve up for any fun event! Think Christmas, Hanukkah, Halloween, Valentine’s Day, or just for a sweet treat! Made in partnership with my friends at Simple Mills!

Gluten Free Cookie TrufflesCookie Truffles

How cute are these gluten-free Cookie Truffles? They are a super easy treat to put together and they are SO DELICIOUS! I was inspired to make these based off of those Oreo truffles that you see all over the internet. I won’t lie, that version is good, but the ingredients in them are no longer a part of my diet so I knew when planning for halloween recipes that it was time to re-create it!

The truffles couldn’t be easier to make! They use minimal ingredients with super simple directions and could definitely be a fun family activity to get in to the halloween spirit. We decorated our truffles as mummies, which include a white chocolate coating, but we’re also including substitutes to make dairy free versions using dairy free dark chocolate and dairy free cream cheese. We tested both versions and both were equally delicious.

Cookie and cream truffles made into mummies for halloween

A few notes and tips on making Cookie and Cream Truffles:

  1. To crush the cookies you can either do so in a food processor, or you can place the cookies in a zip tight bag and roll over them with a rolling pin. We did it both ways and the outcome of the cookies were the same either way! Because it involved washing less dishes we preferred doing it by hand with a bag and rolling pin.
  2. Make sure to cool the cookie truffles before coating with the chocolate! This helps the truffle hold its shape, and it helps the chocolate set quicker. If you are making the mummy version, make sure to also cool the white chocolate coated truffles before piping or drizzling on the stripes.
  3. When decorating the mummies with the stripes, move quickly to place on the chocolate chips “eyes” because the white chocolate can set quickly.
  4. Choose a high quality white chocolate! We found a few versions that had only about 6 ingredients! If doing a dairy free dark chocolate truffle make sure to check that the chocolate you buy is dairy free.

white chocolate dipped cookie truffles

Best Store-bought Cookies to Use for Cookie Truffles

The most important element to this recipe is the cookie! I came across Simple Mills products a few months ago and was instantly in love. The crackers were the first product I tried and I loved how much they reminded me of my beloved childhood saltine. Now, they’re a staple in my house and have since tried many more of the products. So when I was looking for the best cookie to make these truffles I knew Simple Mills would be it! I find them in many grocery stores, on Thrive Market, and on Amazon here! When we tested these cookie truffles, we were blown away by these crunchy cookies and knew they were the answer for our convenient no-bake treat!

Store-bought cookies for no bake truffles

If you like this easy treat, check out these others:

Gluten Free Cookie Truffles

Cookie Truffles

Prep Time 00:40 Inactive Time 00:40 Total Time 0:40 Yields 28

Ingredients

  • 8 ounces cream cheese, softened (see note for dairy free)
  • ¼ cup organic powdered sugar or 3 tablespoons coconut sugar
  • 2- 5.5oz boxes Simple Mills Double Chocolate Crunchy Cookies
  • 1 teaspoon vanilla extract
  • 8 ounces good-quality white chocolate or dark chocolate
  • Chocolate chips, to garnish
  • Other garnish ideas: Crushed Candy Canes, Sprinkles, etc.

Directions

  1. In a stand mixer or with a hand mixer, beat cream cheese and powdered sugar until light and fluffy.
  2. Crush chocolate cookies either with a food processor, or by hand in a plastic bag with a rolling pin, until finely ground.
  3. Add ground cookies and vanilla extract to cream cheese mixture until fully combined.
  4. Take a tablespoon of mixture and roll into balls, roughly about 28 and place on a small baking sheet lined with parchment.
  5. Place in refrigerator to firm up, at least 20 minutes, or 1 hour.
  6. Melt white chocolate, using preferred method (see note), and let cool slightly before moving on to next step, about 5-10 minutes.
  7. Using a fork dip each truffle in melted white chocolate until fully coated and excess chocolate has dripped back into the bowl. Place truffle back on the baking sheet and continue until all are coated.
  8. Return to the refrigerator to cool white chocolate coating, at least 10-15 minutes.
  9. Once cooled finish decorating. Either place white chocolate in a piping bag with a small opening and drizzle over one truffle at a time (this method makes for less waste of white chocolate), or using a spoon drizzle the white chocolate over the truffle to make a mummy design. Immediately place two mini chocolate chips on truffles to make mummy eyes before drizzled white chocolate has cooled. Continue with this pattern until all truffles are decorated. (see note)
  10. Store in refrigerator for 3-5 days until ready to serve.

Recipe Notes

  1. Want to make this dairy free? Substitute regular cream cheese for your favorite dairy free version (We love the almond milk kind). And substitute the white chocolate for your favorite dairy free chocolate to turn these in to chocolate covered truffles. Simply dip the dairy free truffles in melted dairy free chocolate and garnish with sprinkles or leave as is.
  2. We prefer to melt white chocolate slowly in the stove top, using a double boiler. This just means a bowl is placed over a barely simmering pot of water. But if you prefer, you can melt in the microwave slowly in 30 second increments until fully melted.
  3. Take care to decorate one (or up to three) mummy truffles at a time with drizzle, and then place on chocolate chips. The white chocolate drizzle will firm up pretty quickly on the cooled truffle so you'll want to adhere the eyes before this happens.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Simple Mills. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

Chocolate Chip Coconut Macaroons [VIDEO]

These Chocolate Chip Coconut Macaroons are the perfectly sweetened holiday cookie! They are so delicious, while also being gluten-free, dairy-free, and refined sugar free!

Chocolate Chip Coconut Macaroons

Chocolate Chip Coconut Macaroon

Passover is one week away. Coconut macaroons are a Passover staple, but for those of you who don’t celebrate; they are probably one of my favorite light cookies anytime of the year. Sweet, light, coconut-y, and of course for me, a touch of mini chocolate chips and dipped in chocolate. Perfect. And did I mention they are super easy to make?

Passover is a time where we get together with family, have our traditional Jewish eats (Swedish meatballs, brisket, rolled cabbage, etc.), and reflect. On Passover you eat only unleavened bread and flourless desserts. Perfect for a grain-free/gluten-free house! Minus the matzo… I make a mean Matzo Lasagna!

Chocolate Chip Coconut Macaroons

I love Passover because like some of other holiday’s throughout the year, my nanny (grandma) comes in from Florida. Her famous recipes are the ones that line the table year after year. I have learned so much from her as a person, and as a chef! This week you’ll find a recreation of Nanny’s Swedish Meatballs that taste just like her traditional dish; one that is so special to me. This year Passover falls smack in the beginning of the week; sadly, heading back to New York isn’t an option, but I’ll go the weekend after to enjoy the time with my family!

Chocolate Chip Coconut Macaroons 

Sweetened just right! I’ll take another batch…

Watch the video here: 


Chocolate Chip Coconut Macaroons

Prep Time 00:05 Cook Time 00:15 Total Time 0:20 Yields 12

Ingredients

  • 5 large egg whites
  • 1/4 cup honey
  • 2 cups unsweetened shredded coconut
  • 1 tsp vanilla extract
  • Dash fine sea salt
  • 1/4-1/3 cup chocolate chips of choice
  • Optional: 1/2 teaspoon almond extract
  • Dipping: 1/3 cup melted chocolate chips

Directions

  • Preheat oven to 350℉.
  • In a large bowl whisk together egg whites with honey.
  • Once fluffy, add in coconut, vanilla, and sea salt and mix well to combine.
  • Add in chocolate chips.
  • Line baking sheet with baking liner or parchment paper.
  • Roll into balls (I pinch mine at the top, but you don't have to).
  • Bake for 12-15 minutes until slightly golden brown at the top.
  • Let cool and drizzle with chocolate.
  • Store in refrigerator.

Recipe Notes

  • Servings: 12
  • Amount Per Serving: 1 (without chocolate dipping)
  • Calories: 139
  • Fat: 10g
  • Carbs: 12g
  • Protein: 2g
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Cookie Dough Cheesecake Bars

Friends… I think you are either going to love me or hate me, for the dairy-free cheesecake addiction that I am about to instill in you. Trust me and make them! These were outrageous. My trusty taste-tester was blown away.

Cookie Dough Cheesecake Bars

A little side note: While I love a good treat (I’ll take a chocolate chip cookie or a brownie any day), moderation is key. These bars are made with real food and good-for-you ingredients, but they are not made to eat the entire batch! Okay, rant done. Go enjoy one or two!

Cookie Dough Cheesecake Bars

Cookie Dough Cheesecake Bars

 

Cookie Dough Cheesecake Bars
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Cheesecake crust
  1. 2 cups raw sunflower seeds, ground into flour (if you sub another nut, I can't promise the cookie dough taste)
  2. 2 tbsp grass-fed butter or coconut oil
  3. 4 tbsp pure maple syrup
  4. Dash Himalayan sea salt
Filling
  1. 2 cups raw cashews, soaked in water overnight
  2. 2-3 tbsp coconut oil
  3. 1 tsp vanilla
  4. 2 tbsp pure maple syrup
  5. Dash himalyan sea salt
  6. 1/3 cup Enjoy Life's mini chocolate chips
  7. Optional chocolate drizzle: 1/3 cup Enjoy Life's Chocolate Chips
Instructions
  1. 1. Soak cashews overnight in a bowl of water
  2. 2. In the morning, rinse and discard water from bowl, set aside
Crust
  1. 3. In a food processor, add sunflower seeds and grind into flour
  2. 4. Add grass-fed butter or coconut oil, maple syrup, and sea salt
  3. 5. Blend until smooth
  4. 6. Line a 7x11 glass baking dish with parchment paper
  5. 7. Spoon crust mixture and flatten evenly
Filling
  1. 8. Combine soaked cashews, coconut oil, vanilla, maple syrup, and salt in the food processor
  2. 9. blend until creamy and smooth
  3. 10. Once blended, add in chocolate chips and spread mixture evenly over crust
  4. 11. Place in freezer for 4-6 hours
  5. 12. Remove, slice into bars, drizzle with chocolate, and store in refrigerator
Notes
  1. Serving: 15 bars
  2. Amount per serving: 1 bar
  3. Calories: 253
  4. Fat: 20g
  5. Carbs: 16
  6. Protein: 6g
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Cookie Dough Cheesecake Bars

Cookie Dough Cheesecake BarsWhat is your favorite cheesecake flavor?

Cookie Dough Cheesecake Bars

Total Time 0:00

Ingredients

    Cheesecake crust

    Filling

    Directions

    1. 1. Soak cashews overnight in a bowl of water
    2. 2. In the morning, rinse and discard water from bowl, set aside
    3. 3. In a food processor, add sunflower seeds and grind into flour
    4. 4. Add grass-fed butter or coconut oil, maple syrup, and sea salt
    5. 5. Blend until smooth
    6. 6. Line a 7x11 glass baking dish with parchment paper
    7. 7. Spoon crust mixture and flatten evenly
    8. 8. Combine soaked cashews, coconut oil, vanilla, maple syrup, and salt in the food processor
    9. 9. blend until creamy and smooth
    10. 10. Once blended, add in chocolate chips and spread mixture evenly over crust
    11. 11. Place in freezer for 4-6 hours
    12. 12. Remove, slice into bars, drizzle with chocolate, and store in refrigerator

    Recipe Notes

  • Serving: 15 bars
  • Amount per serving: 1 bar
  • Calories: 253
  • Fat: 20g
  • Carbs: 16
  • Protein: 6g
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Paleo Thin Mints [VIDEO]

    Looking for a healthier version of your favorite Girl Scout Cookie? These Paleo Thin Mints are just that! Crunchy, minty, chocolate-y, and just the right amount of sweetness! They are the REAL DEAL, while also being gluten-free, grain-free, dairy-free, and refined sugar free!

    Paleo Thin Mints | Lexi's Clean Kitchen

    Girl Scout season is here… and if you are visiting my website you are likely avoiding the adorable little girls outside of the supermarket. It’s been a long time, I mean a long time, since I have eaten one. Although they are delicious, I am happy these types of flours and sugars are out of my life. But let’s be real for a minute, I totally want a cookie! Paleo Thin Mints | Lexi's Clean Kitchen

    Growing up I was definitely more of a Samoa/Tagalong kind of girl. As I grew up my palette switched to the Thin Mints. So naturally, I had to recreate.

    Paleo Thin Mints | Lexi's Clean Kitchen

    These would be really good crumbled on top of a bowl of a thick vanilla protein smoothie. Just saying!

    Watch the video:

    Paleo Thin Mints

    Prep Time 00:45 Cook Time 00:15 Total Time 1:00 Yields 14

    Ingredients

      Dry Ingredients

      Wet Ingredients

      Chocolate Coating

      Directions

      1. In a bowl combine dry ingredients followed by wet ingredients. Make sure the butter is softened and at room temperature before adding it in. Use a fork to mix the dry and wet ingredients together until the butter is well incorporates and you have formed a pliable dough.
      2. Roll the dough into a ball and wrap it in parchment paper. Place the dough in the refrigerator and let chill for 30-45 minutes.
      3. While dough is chilling, pre-heat the oven to 350 ℉.
      4. Once dough has chilled, place it onto a piece of parchment paper. If the dough is soft, sprinkle additional tapioca flour onto the parchment before placing the dough onto it.
      5. Place a second sheet of parchment paper over the dough. Using a rolling pin, roll out dough until it is 1/4 inch thick. Make sure not to roll it any thinner. Thin dough will very be hard to lift. Use an off-set spatula to make the dough easier to lift.
      6. Use a cookie cutter to cut out cookies and gently lift them with a spatula to place them onto a sheet-tray lined with parchment paper (if dough is very soft roll it out and place it back into the refrigerator for an additional 10 minutes).
      7. Bake for 15 minutes.
      8. Remove and let cool completely on a cooling rack.
      9. Over a double boiler, melt chocolate and coconut oil. Once melted, add in peppermint extract. You can add more extract to taste, if you want the cookie to be extra minty!
      10. Using a spoon, dip cookies into the chocolate until fully coated and place back on the parchment paper. If the dipping chocolate is thick, add additional melted coconut oil to thin it out! Let chill in the fridge for at least 10 minutes, or until the chocolate has hardened.

      Recipe Notes

      • As tradition goes, store thin mints in the freezer!
      • Just like meringues, a warm kitchen will effect the dough and cause it to be harder to deal with.
      • Updated March 2017: recipe altered slightly to perfect.
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      What is your favorite Girl Scout cookie?

      Paleo Chocolate Chip Chia Pudding

      I have made Chia Pudding before, which I really really loved. It is super healthy, packed with nutrients, and the flavor options are endless. The thing is, it really isn’t the consistency or texture of actual pudding, so a slight change needed to happen (for me), and it only took one additional step to get it there!

      TUESDAY TREAT from Lexiscleankitchen.com

      I call this Espresso Chocolate Chip based on the ingredients, but to me it tastes more like Cookies ‘N Cream. Really really good, Cookies ‘N Cream. I wouldn’t except strong coffee/espresso flavor here, unless you add more into it. Except a cross between the two!  

      I love this as a mid-day snack, a dessert, or even a post-workout treat because it uses my favorite protein powder, SFH, to make it a complete good-for-you package. The texture of thick pudding, loaded with delicious flavor, protein, and nutrients! #win

      Paleo Chocolate Chip Espresso Pudding
      Paleo Chocolate Chip Espresso Pudding

      Espresso Chocolate Chip Chia Pudding
      Serves 2
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      Ingredients
      1. 4 tbsp Chia Seeds
      2. 1/2 cup unsweetened vanilla almond milk or coconut milk
      3. 1/4 cup freshly brewed strong coffee or espresso
      4. 1 scoop natural SFH protein {use code LEXI for 10% off all products}
      5. 1 tbsp pure maple syrup (more to taste)
      6. 3 tbsp cacao nibs or chopped Enjoy Life's chocolate chips
      7. Additional cacao nibs/chocolate chips for garnish
      Instructions
      1. 1. Combine all ingredients (except for the chocolate chips/cacao nibs) in a bowl and place in refrigerator for 30 minutes
      2. 2. Transfer mixture to high-speed food processor, add in 1/2 the cacao nibs/chopped chocolate (or more as desired), and blend until smooth
      3. 3. Add in additional cacao nibs or chopped chocolate chips
      4. 4. Garnish as desired and serve
      Notes
      1. - I have made this a few times, I do not like it with flavored protein powder
      2. - For sweeter pudding, add additional maple syrup
      3. - To make vegan, use a vegan protein
      Nutritional Information
      1. Servings: 2
      2. Amount Per Serving: 1
      3. Calories: 215
      4. Fat: 7g
      5. Carbs: 15.8g
      6. Protein: 19g
      Lexi's Clean Kitchen https://lexiscleankitchen.com/

      This is a sponsored post; I was compensated and received product to use. As always, all thoughts and opinions are 100% my own.

      Paleo Chocolate Chip Espresso Pudding Paleo Chocolate Chip Espresso PuddingPaleo Chocolate Chip Espresso PuddingWhat is your all-time favorite pudding flavor? Do you like it simple or creative?

      Espresso Chocolate Chip Chia Pudding

      Total Time 0:00

      Ingredients

      Directions

    • 1. Combine all ingredients (except for the chocolate chips/cacao nibs) in a bowl and place in refrigerator for 30 minutes
    • 2. Transfer mixture to high-speed food processor, add in 1/2 the cacao nibs/chopped chocolate (or more as desired), and blend until smooth
    • 3. Add in additional cacao nibs or chopped chocolate chips
    • 4. Garnish as desired and serve
    • Recipe Notes

      1. - I have made this a few times, I do not like it with flavored protein powder
      2. - For sweeter pudding, add additional maple syrup
      3. - To make vegan, use a vegan protein
      4. Servings: 2
      5. Amount Per Serving: 1
      6. Calories: 215
      7. Fat: 7g
      8. Carbs: 15.8g
      9. Protein: 19g
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Double Chocolate Raspberry Filled Cupcakes with Chocolate Ganache

      Can it be Friday yet? If you read my last Valentine’s Day post, it’s no surprise to you that I am a big Valentine’s Day fan. I obviously love to make the sweet treats that we’re going to indulge in healthy, clean, and just as delicious. This week I am busy prepping homemade gifts for the women in my family (can’t give away the surprise just yet), and definitely another batch of these beauties. 

      Chocolate Raspberry Ganache Cupcakes

      Double Chocolate Raspberry Filled Cupcakes with Chocolate Ganache

      Hands down, these cupcakes make my Top Ten Favorite Recipes List. Seriously. You need to g0 make them.

      Chocolate Raspberry Ganache Cupcakes

      Other paleo chocolate recipes:

      Paleo Chocolate Cupcakes

      Double Chocolate Raspberry Filled Cupcakes with Chocolate Ganache

      Prep Time 7 min Cook Time 18 min Total Time 0:25 Yields 12

      Ingredients

      • 3/4 cup almond meal
      • 1 1/2 tablespoon unsweetened cocoa powder
      • 3 tablespoon Enjoy Life’s mini chocolate chips
      • 1/4 teaspoon baking soda
      • Pinch of salt
      • 3 eggs
      • 3 tablespoon unsweetened organic apple sauce
      • 3 tablespoon pure organic raw honey
      • 1 teaspoon vanilla extract
      • 1 carton fresh organic raspberries

      Ganache Frosting

      Directions

    • Preheat oven to 350
    • In a mixing bowl combine almond meal, cocoa powder, salt, and baking soda, mix well until smooth
    • Add in eggs, apple sauce, honey, and vanilla extract- whisk together
    • Add in chocolate chips
    • Pour into greased muffin tins (I use silicone muffin liners) halfway, place a raspberry in the center and top off with remaining batter
    • Bake on 350 for 15-20 minutes, or until a toothpick comes out clean
    • Make ganache: In a saucepan or microwave, heat chocolate chips and coconut milk and mix until combined, let sit for 5 minutes
    • Remove cupcakes and let cool on cooling rack, dip into ganache (optional: add a raspberry to the top), and let sit so the ganache cools and slightly hardens
    • Storing: Store in tupperware and for best results keep in the refrigerator
    • Recipe Notes

    • Servings: 12
    • Amount Per Serving: 1
    • Calories: 142
    • Fat: 9g
    • Carbs: 13g
    • Protein: 4g
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      I was selected by American Express to help educate consumers about how to use Membership Rewards points. As such I was paid for my services, but all gift choices selected and opinions about the gifts and American Express are my own.