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Homemade gingerbread cookie dough truffles coated in dark and white chocolate with a soft spiced molasses gingerbread center.

Lighter Gingerbread Cookie Dough Truffles

Easy no-bake gingerbread cookie dough truffles made with heat-treated flour, almond butter, maple syrup, molasses, warm Christmas spices, and a thin chocolate coating.
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Prep Time 25 minutes
Total Time 1 hour 22 minutes
Servings: 20 truffles
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Gingerbread Cookie Dough
  • 1 cup all-purpose flour
  • ½ cup smooth almond butter
  • ¼ cup pure maple syrup
  • 2 tablespoons unsulphured molasses
  • 1 teaspoon vanilla extract
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon fine salt
  • 1 –3 tablespoons milk as needed
  • Chocolate Coating
  • 8 ounces dark chocolate or white chocolate finely chopped
  • Finely crushed gingerbread crumbs or cinnamon for garnish optional

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Spread flour evenly on a parchment-lined baking sheet.
  3. Heat-treat for approximately 5–7 minutes, stirring once, until the flour reaches 165°F (74°C).
  4. Cool the flour completely.
  5. Whisk or sift cooled flour to remove lumps.
  6. Stir almond butter, maple syrup, molasses, and vanilla together until smooth.
  7. Mix in ginger, cinnamon, nutmeg, cloves, and salt.
  8. Gradually fold in the cooled heat-treated flour.
  9. Add milk one teaspoon at a time only as needed to produce a soft, rollable dough.
  10. Scoop approximately 1 tablespoon dough per truffle.
  11. Gently roll into 18–20 balls.
  12. Place on a parchment-lined tray and refrigerate for approximately 30 minutes.
  13. Melt the chopped chocolate gently, stirring frequently.
  14. Dip each chilled truffle into the melted chocolate.
  15. Allow excess chocolate to drip away before returning it to the parchment.
  16. Add optional gingerbread crumbs, cinnamon, or contrasting chocolate drizzle.
  17. Refrigerate for 20–30 minutes until the coating is set.
  18. Let sit for 5–10 minutes before serving for a softer center.

Notes

  • Do not use untreated raw flour. Heat-treat it to 165°F (74°C) before making the edible cookie dough.
  • There are no raw eggs in this recipe.
  • Allow heat-treated flour to cool completely before mixing.
  • Use unsulphured molasses rather than blackstrap for a balanced gingerbread flavor.
  • Add milk only one teaspoon at a time.
  • Chill the centers before dipping them in chocolate.
  • Dark chocolate produces a less-sweet truffle; white chocolate creates a sweeter, more festive finish.
  • Store finished truffles refrigerated.