Hampton Creek’s Just Cookies Chocolate Chip Dough is vegan, meaning it contains no eggs. One advantage an eggless cookie dough has over the typical version with eggs is that it can be eaten raw. In addition to making some good cookies, it can also be used to make Hazelnut Truffles, which would make a nice addition to a holiday dessert tray.
- Just Cookies Chocolate Chip Dough - as needed (roughly 1.5 teaspoons for 1 truffle)
- Cocoa & Hazelnut Spread (like Nutella) - as needed (about 1 teaspoon for 1 truffle)
- Sugared Hazelnuts (recipe follows) - as needed (for outside crust)
- 1/2 cup raw, blanched hazelnuts
- 1 tablespoon maple syrup
- 1 teaspoon granulated sugar
- Chop the hazelnuts roughly into quarters
- In a mixing bowl, combine hazelnuts and maple syrup
- Stir together to coat nuts
- Sprinkle sugar over nuts
- Mix together to evenly distribute ingredients
- Spread nuts out on a silicon baking mat or parchment paper
- Bake at 300 degrees Fahrenheit for about 10 minutes, until lightly toasted
- Allow nuts to cool completely at room temperature
- Chop very finely with a knife and reserve until needed
- Scoop Just Cookie Dough into rounded teaspoons, shape into balls by rolling between the palm of your hands and place in freezer.
- Freeze for 30 minutes.
- Place about a teaspoon of hazelnut spread in the palm of your hand, then place a frozen cookie dough ball on top.
- Roll around in your hands, trying to coat cookie dough with all the spread as you go.
- When fully coated, place balls into container of chopped hazelnuts.
- Roll cookie dough balls around in chopped nuts, trying to press nuts to cover the outside of the balls.
- Place onto plate or tray and refrigerate.
- Allow truffles to “defrost” in the refrigerator for at least 30 minutes before eating.