Description
Creamy sugar cookie dough bites are dipped in white chocolate and finished with colorful sprinkles, no oven needed.
Ingredients
Scale
- 1/2 cup (113 g) unsalted butter, softened
- 1/4 cup (85 g) agave nectar or maple syrup
- 1 teaspoon vanilla extract
- 2 cups (200 g) blanched almond flour
- 1/2 teaspoon salt
- 1 cup (170 g) white chocolate chips
- 1 tablespoon (14 g) refined coconut oil
- 2 tablespoons sprinkles, for decorating
Instructions
- Line a baking sheet with parchment paper.
- In a medium bowl, combine the softened butter, agave nectar, and vanilla extract. Mix with a spatula until smooth and well combined.
- Add the almond flour and salt to the bowl. Stir until a thick, uniform dough forms.
- Chill the dough in the refrigerator for at least 30 minutes. This will make it firm and easier to handle.
- Scoop about 1 tablespoon of dough at a time and roll it between your palms to form a smooth ball. Place the balls on the prepared baking sheet.
- In a small, microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
- Drop one dough ball at a time into the melted white chocolate. Use a fork to turn it, coat it completely, and lift it out, allowing excess chocolate to drip off through the tines.
- Return the coated truffle to the parchment-lined sheet. Immediately add sprinkles before the chocolate sets. Repeat with all the dough balls.
- Refrigerate the truffles for about 30 minutes, or until the chocolate coating is completely firm.
Notes
- For the best texture, use blanched almond flour, which has a finer grain than almond meal.
- Ensure the butter is properly softened to room temperature for easy mixing.
- Work quickly when adding sprinkles, as the white chocolate coating can set fast, especially if the dough balls are very cold.
- A small cookie scoop can help make uniformly sized truffles.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American