The Yummy Life
Note: this is just the simple recipe for printing.

Click here to view the full blog
post with step-by-step instructions

Whole Wheat Chocolate Chip Cookie Dough Truffles

Pin It
By Monica              4 dozen
Whole Wheat Chocolate Chip Cookie Dough Truffles

This recipe tastes like the original but uses 100% whole wheat flour and flax seed. Shape these yummy treats into round or egg shapes.
Read complete post for step-by-step photos and more detailed instructions at: www.theyummylife.com/blog/2011/04/175

Ingredients
  • 1/2 cup butter
  • 3/4 cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 2-1/4 cups whole wheat pastry flour (can substitute all-purpose white flour)
  • 1 tablespoon ground flax seed (optional)
  • 1 14-oz can sweetened condensed milk
  • 1 cup mini semi-sweet chocolate chips
  • 1/2 cup finely chopped pecans (optional)
  • 1 12-oz bag dark chocolate chips (or other chips or melting chocolate)
  • 1-2 tablespoon vegetable or grapeseed oil
  • for decorative toppings: sprinkles, mini flavored chips, chopped nuts

Directions
With a stand or hand mixer, cream butter and brown sugar in large bowl. Add vanilla and mix. Add flax seed and flour 1/2 cup at a time, mixing after each addition. The texture will be dry and crumbly. With mixer running, gradually pour in canned milk. Fold in chocolate chips and nuts (if using). Cover and chill dough for 2 hours. Use scoop or hands to form generous 1 tablespoon, walnut-size balls of dough. May be formed into egg shapes, if desired. Return to fridge while preparing chocolate.

In microwave safe bowl, microwave at full power 1 cup chocolate chips with 1 tablespoon oil in 20-30 second intervals, stirring each time, until chips are melted. Do not overcook. (Melt remaining chocolate and oil in same way, in second batch after this one is used up.) Dip dough balls/eggs in melted chocolate using a fork. Shake and scrape off excess chocolate from bottom and place on parchment or waxed paper lined tray. Top with sprinkles, nuts, or mini chips while chocolate is still wet. Let set until dry. Use a paring knife to trim any hardened puddles around the bottoms of the truffles.

Store in fridge. Will keep for several days. Best served at room temperature.


Print this Recipe Share this Recipe

Here are some more recipes that may interest you:


Browse all recipes
Hi, I'm Monica...
Thanks for stopping by! This is a place to chat about the good things in life with a focus on fun, easy, healthy recipes and an occasional yummy splurge thrown in.
Read more about The Yummy Life
Free Email Updates!
Subscribe to my weekly newsletter, and I'll send you a copy of my eBook for FREE!
You'll receive about one email per week with my new recipes and ideas. We NEVER spam or sell your information.








Home    |    Recipes    |    Archives    |    About The Yummy Life    |    Contact    |    Community Discussion Group
Privacy Policy - © 2013 The Yummy Life - All rights reserved