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overhead of truffles on a white serving tray with candy canes next to it

No-Bake Sugar Cookie Truffles

These festive No-Bake Sugar Cookie Truffles are perfect for the holiday season! Made with gluten-free, vegan edible sugar cookie dough and covered in chocolate, these sweet treats can be decorated with your favorite holiday toppings such as crushed candy canes or sprinkles.
Course Dessert
Cuisine American, Gluten-Free, Vegan
Keyword cookie dough, dairy-free, egg free, gluten free, no bake, oat flour, vegan
Prep Time 15 minutes
Chilling Time 20 minutes
Total Time 35 minutes
Servings 16 (makes approximately 16-18 truffles)



  • Line a baking sheet with parchment paper and set aside. In a mixing bowl, stir together cane sugar, applesauce, maple syrup and vanilla extract. Then, stir in the oat flour. 
  • Use a small cookie scoop to **scoop some dough out of the bowl and pack the dough into the scoop with your fingers. Press the cookie scoop to drop the dough into your hand. Mold the dough by pressing it with your fingers as if you were molding clay. Roll the dough between the palms of your hands into a round ball (see photos in the post above for reference). Place each formed dough ball onto a parchment-lined baking sheet. Freeze for 10 minutes.
  • While the dough balls are in the freezer, make the chocolate coating. Add white chocolate chips to a small microwave-safe bowl and dark chocolate chips to another small microwave-safe bowl. Add ¾ teaspoon coconut oil to each bowl.
  • Microwave the dark chocolate in 20-second intervals, stirring between each one, until chocolate is smooth.
  • Microwave the white chocolate in 10-second intervals, stirring in between, until smooth. The white chocolate takes less time to melt than the dark chocolate, so be sure to keep an eye on it.
  • Set both bowls of chocolate aside until ready to use. The chocolate needs to cool down slightly so that the dough balls don’t melt when you dip them.
  • Once the dough balls have been in the freezer for 10 minutes and you are ready to dip them in the chocolate, begin by placing one dough ball onto a fork. Dip the dough ball into the melted chocolate. Roll the dough ball around and make sure it is fully coated. To remove excess dripping chocolate, gently tap the fork against the bowl. Place the chocolate-coated dough ball onto the parchment-lined baking sheet. While it is still wet, sprinkle with your toppings of choice (see photos in the post above for reference).
  • Once you've covered half of the dough balls in white chocolate and your toppings, you can move on to the dark chocolate and repeat the process.
  • Place the tray of coated and decorated dough balls into the freezer for 10 minutes.



*I keep my oat flour in the refrigerator, so if yours is room temperature and you find the dough is hard to work with when you try to scoop it, you can freeze the dough in the mixing bowl for 10 minutes before scooping it. 
**Since the dough wasn't preformed and rolled out like in traditional sugar cookie making, it can be crumbly, especially when you get to the last of it. Therefore, you might have to gather some with your hands and put it in the cookie scoop to form it. 
If you want to use all white chocolate or all dark chocolate, double the amount of chocolate chips to ⅔ cup and use the entire 1 ½ tsp. coconut oil when melting it. 
Keep truffles refrigerated in a single layer in an airtight container for up to five days. They can also be kept in an airtight container in the freezer for up to 2 weeks.
You can use a chocolate dipping tool like this instead of a fork to dip the dough balls, if desired.