Dessert & Baked Goods › Vegan Chocolate Chip Cookie Dough Truffles

Cookie Dough

• 12 tbsp Earth Balance, softened (vegan buttery sticks)
• ¾ cup light brown sugar
• ¾ cup vegan granulated sugar or evaporated cane juice
• ½ tsp sea salt
• 1 tsp vanilla extract
• 2 cups + 2 tbsp unbleached all-purpose flour
• 2 tbsp soy milk
• 1 cup vegan chocolate chips

Chocolate Coating

• 18 oz semisweet vegan chocolate chips
• 6 tbsp Smart Balance (vegan margarine)
• 6 tbsp evaporated soymilk∗

*Evaporated Soymilk

• 2½ cups soymilk

Cookie Dough

1. Using a mixer, cream Earth Balance, sugars, vanilla, and salt
2. Add flour by the spoonful and mix by hand for about 1 minute. Add soymilk and continue stirring until all flour is incorporated
3. Fold in chocolate chips
4. Shape dough into 1" balls and place on a parchment paper-lined cookie sheet to freeze for 1 hour

Chocolate Coating

1. In a double boiler, combine chocolate, Smart Balance and evaporated soy milk over medium heat, stirring until smooth. Reduce heat to low
2. Using chopsticks, dip pre-chilled cookie dough balls into chocolate and place on parchment paper-lined cookie sheet
3. Refrigerate until coating hardens (between 10-30 minutes)
4. Transfer to decorative candy cups for immediate enjoyment, or to a covered container for delayed gratification

Evaporated Soymilk

1. Bring to a boil over a medium heat, stirring constantly until the volume is reduced to 1 cup. Cool and refrigerate (Tip: use remaining ¼ as a coffee creamer)