Oatmeal Chocolate Chip Cookie Dough Truffles (Gluten Free, Dairy Free, and Maple Syrup Sweetened)

This chocolate chip cookie dough truffles recipe has a gluten-free filling that’s lightly sweetened with maple syrup and mini chocolate chips. It’s a candy you can feel good about giving and eating!

maple sweet oatmeal chocolate chip cookie dough truffles

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Are you a fan of cookie dough? I thought it would be fun to come up with a naturally sweetened cookie dough ‘truffle’ for our holiday goodie bags (to go with grain free almond truffle bars, homemade moose munch caramel corn, and a few more favorites…) and since some of our family and friends are gluten free, I decided to go with oatmeal chocolate chip.

They’re one of our favorite cookies anyway, so it seemed like a safe bet.

In addition to being gluten free, these are also dairy free when made with coconut oil and are sweetened with maple syrup. I find it’s always easy to reduce the sweetness in a dough when it’s covered with dark chocolate – and when there are mini chocolate chips inside as well!

Are these candies really truffles?

I’m not sure these are actual truffles – do you think real truffles always have chocolate centers?

‘Cookie dough balls’ just didn’t sound as nice to me and I’ve seen other chocolate-covered truffle recipes with non-chocolate centers, as well as filled truffles recipes, so truffles it is!

Whatever you call them, these no cook truffles will definitely satisfy your craving for both cookie dough and chocolate – and do it with slightly better-for-you ingredients.

Oatmeal Chocolate Chip Cookie Dough Truffles Recipe

GF Oatmeal Chocolate Chip Cookie Dough Truffles ingredients


  • coconut oil or butter
  • maple syrup
  • vanilla
  • oat flour
  • rolled oats
  • mini chocolate chips
  • dark chocolate chips


Dipping Oatmeal Chocolate Chip Cookie Dough Truffles

Cookie Dough Truffles Directions

You can make these easy candies in about an hour – and that includes 30 minutes of freezing time.

Simply mix the filling ingredients together and use a tablespoon sized cookie scoop to make the balls. Freeze the filling while melting the chocolate.

Then coat one ball at a time in the melted chocolate – the cold dough will hold together in the hot chocolate while dipping.

If coating candy with chocolate intimidates you, I have a pro tip for you that will make your candies turn out beautiful:

Use a long fork to dip the cold balls into the melted chocolate!

It’s SO much easier than the spoon I used to use. After dipping a ball, you can tap the fork on the edge of the bowl to remove excess chocolate and then gently transfer it to a parchment lined tray.

Want to take them up another notch?

After setting the ball on the tray, use the fork to add a little swirl to the top for that candy store look.

Oatmeal Chocolate Chip Cookie Dough Truffles interior

Pop the coated truffles back in the fridge to harden and then store in airtight containers in the fridge (or freezer) until you gift them or serve them.

How long do homemade truffles last?

You can store truffles in the refrigerator for up to two weeks. For longer storage, you can freeze the truffles and plan to eat them within two months.

How do you package truffles?

It’s so fun to give a gift of homemade truffles in pretty packaging! From boxes to bags, here are some of my favorite ways to package truffles:

Oatmeal Chocolate Chip Cookie Dough Truffles

With a gluten-free cookie dough center lightly sweetened with maple syrup and mini chocolate chips, these healthier chocolate covered truffles will satisfy any sweet tooth. Can be dairy free, too.

Prep Time30 mins

Freezing30 mins

Total Time1 hr

Course: Dessert

Cuisine: American

Yield: 28 truffles


  • 1/4 cup butter, softened or coconut oil for dairy free
  • 5 tablespoons maple syrup
  • 1/2 teaspoon vanilla
  • 1 cup oat flour*
  • 1/2 cup rolled oats
  • 3/4 cup mini chocolate chips**
  • 2 cups dark chocolate chips or 12 oz. chopped chocolate
  • 1 teaspoon coconut oil


  • Mix the butter or coconut oil, maple syrup, and vanilla in the bowl of a mixer (or by hand).

  • Add the oat flour, oats, and mini chocolate chips and stir until completely mixed.

  • Use a small tablespoon sized cookie scoop to shape the dough into balls and set on a parchment-lined cookie sheet. Freeze the dough balls about 30 minutes.

  • Meanwhile, melt dark chocolate with 1 teaspoon coconut oil in a double boiler or in the microwave until smooth. Microwave Tip: Cook in a 4 cup glass measure for 45 seconds to 1 minute and then stir. Most of the chips should be melted. Heat for another 20-30 seconds and stir until all the chips are melted (the key is to stir long enough – if you heat too much, the chocolate can seize).
  • Line another baking sheet with parchment or wax paper and coat one cold dough ball at a time in chocolate – a long fork works best for this, tapping off the excess on the side of the container. Place it on the prepared sheet and continue until all are coated.

  • TIP: Have leftover chocolate? Don’t toss it – you can use any leftover chocolate to make a few nut clusters with whatever nuts you have on hand!

  • Refrigerate until the chocolate is set. Store the truffles in airtight container in the fridge for a couple weeks or freeze for up to two months.


*If you don’t have oat flour, you can blend oats in a food processor or blender until as fine as you can get it. If you don’t need to be gluten free, you can use all-purpose or whole wheat pastry flour. **The chips really have to be mini here to fit in the centers. If you only have regular size chocolate chips, cut them up to be smaller pieces.


Serving: 1g | Calories: 142kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 5mg | Sodium: 33mg | Potassium: 111mg | Fiber: 1g | Sugar: 10g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

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More Easy Candies To Try

Peanut Butter Chocolate Truffles

Crispy Chocolate Peanut Butter balls-silver plate

Peanut Butter Chocolate Cups with Honey

Low Sugar Dark Chocolate Coconut Clusters

This recipe has been updated – it was originally published in January of 2015.

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