I was so excited when I discovered and mastered the truffle! I think I saw Ina Garten make the most decadent truffle and, typical of Ina, they were so easy to make. What I like best about them was that they were super easy: one bowl, no baking, no fuss, and completely delicious. I decided to take the lessons I learned from Ina and make a modified version of her truffles into a no bake cookie.
With the summer heat still in recent memory, now more than ever I understand and appreciate how no one wants to be cooking or baking in the kitchen. Fortunately, these truffle cookies require very little prep time and use simple ingredients. And you use dates as the main ingredient which provides lots of healthy fiber, iron, and other vitamins.
There are so many healthy ingredients in these no bake cookies! These cookies are packed with flavor, fiber, and protein with a velvety texture. The best part is that they can be rolled in any number of toppings, from sweet to savory to crunchy, that elevate the flavor of these cookies.
Make a batch of these truffle cookies and bring them to a party or give them as a gift. They’re perfect to have on hand for unexpected guests or ideal to bring to a potluck or office party. They are a simple dessert to complement any meal or ideal for snacking when you crave a sweet snack. This recipe is so easy that there’s no way it can go wrong.
No Bake Truffle Cookies
Makes 24 cookies
- 1 cup chopped dried pitted dates
- 1 cup water
- 2 tablespoons natural honey (I always recommend the honey from the Tanis Apiary in Pompton Plains, New Jersey!)
- 2 tablespoons natural or creamy peanut butter
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon unsalted butter
- ¼ teaspoon salt
- 1 ¼ cup graham cracker crumbs (about 14 to 16 crackers crushed fine)
- ½ cup old fashioned rolled oats
- Non-stick vegetable cooking spray
- Optional toppings: coconut flakes, chopped peanuts, crushed cereal, chia seeds, chopped almonds, granola
- In a medium saucepan, combine dates and water. Bring to a then lower heat and simmer over medium heat until mixture becomes a thick paste, about 15 to 20 minutes.
- Stir in the honey, peanut butter, cocoa powder, butter and salt until combined. Stir in the graham cracker crumbs and oats. Remove from heat.
- Lightly coat a baking sheet with non-stick vegetable spray.
- Drop level tablespoons of the truffle mixture onto the prepared baking sheet. If necessary, shape dough into a rounded ball. Refrigerate until truffle dough is chilled and set, about 30 minutes.
- Roll each chilled truffle in any desired topping. Return the truffle to the baking sheet and lightly press it down to slightly flatten into a cookie. Cover and refrigerate until firm, at least one hour or more.
Featured photo by Olenka Kotyk