No-Bake Biscoff Cookie Truffles (with added protein)
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These Biscoff cookie truffles are filled with creamy cookie butter, crushed Biscoff crumbs and coated in melted dark chocolate. With classic warm spices of cookie butter, these little treats are the perfect shareable dessert for the holidays.
These no bake truffles are completely irresistible. They’re rich and creamy inside and have a delicious crunch from the cookie bits. We’ve added protein powder so not only are they delicious, they have 3 sneaky grams of protein, too.
For more Biscoff flavor, try Biscoff cheesecake an Biscoff brownies.
Why you’ll love this recipe:
- 125 calories per truffle.
- 3 grams of protein.
What you’ll need to make these biscoff cookie truffles
These are the main ingredients for these biscoff truffles. See the recipe card below for the full ingredients list and instructions.
- Biscoff Cookie Crumbs: I find the easiest way is to buy the Speculoos cookies and smash them with a rolling pin.
- Cookie Butter
- Vanilla Protein Powder: any protein powder is fine, just be sure you love the flavor of it.
- Honey: or maple syrup.
- Almond Milk
- Dark Chocolate: used for melting and rolling your truffles so be sure to use one that melts properly. You can use white chocolate or semi-sweet.
- Coconut Oil: used to help melt the chocolate so it’s smooth.
Variations
- Use a white chocolate coating for a sweeter truffle.
Dietary Modifications
- I used the classic Lotus Biscoff Cookies and the Lotus Biscoff Spread which are both dairy-free. Make sure your protein powder and chocolate chips are also dairy-free.
- For gluten-free, you need both gluten-free and cook cookies and spread, which can be hard to find.
How to make Biscoff cookie truffles (a visual step-by-step guide):
Step 1: Crush Biscoff cookies to fine crumbs
Crush the Biscoff cookies in a food processor or place them in a ziplock bag and roll over them with a rolling pin until finely crushed.
Step 2: make the base
In a mixing bowl, combine the Biscoff cookie crumbs, Biscoff cookie butter, protein powder, and honey. Mix until everything is well combined.
If the mixture seems too dry, add a tablespoon of almond milk at a time until it becomes a moldable consistency.
Step 3: Form into balls and freeze
Using a 1 Tbsp. small cookie scoop, form the mixture into small balls (about 1 inch in diameter or 17 grams each). Place them on a plate lined with parchment paper. Place in the freezer for 30-60 minutes to harden prior to coating in chocolate.
Step 4: Melt chocolate and dip frozen truffles
Add the dark chocolate and coconut oil to a small bowl microwave-safe bowl.
Melt in 20-second intervals, stirring between each interval, until fully melted.
Dip each truffle into the melted chocolate using a fork or spoon, ensuring they are fully coated.
Shake off any excess chocolate and place them back onto the parchment paper.
Step 5: Refrigerate to set
Add crushed cookie crumbs on top and place in the refrigerator to set for at least 1 hour.
Expert Tip!
Depending on your protein powder, you may need to add extra almond milk if it feels too thick.
Recipe FAQs
You can. I’ve found vanilla has the perfect balance of flavor to not over power the cookie butter.
Yes! If you want these a little sweeter, use a sweeter type of chocolate, like white, semi-sweet or milk chocolate.
Store your truffles in an airtight container in the fridge for up to 7 days. You can also freeze for up to 2 months. Place a piece of parchment paper between each ball so they don’t freeze together. When ready to enjoy, bring to room temperature and enjoy or just bite right into frozen goodness.
Check out some of our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Biscoff Cookie Truffles
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Ingredients
- 1 cup biscoff cookie crumbs 10 cookies
- 4 Tbsp. cookie butter 60g
- 1 scoop vanilla protein powder 31g
- 2 Tbsp. honey
- 1-2 Tbsp. almond milk see note
- 1/3 cup melted dark chocolate
- 1 Tbsp. coconut oil
Instructions
- Crush the Biscoff cookies in a food processor or place them in a ziplock bag and roll over them with a rolling pin until finely crushed.
- In a mixing bowl, combine the Biscoff cookie crumbs, Biscoff cookie butter, protein powder, and honey. Mix until everything is well combined. If the mixture seems too dry, add a tablespoon of almond milk at a time until it becomes a moldable consistency.
- Using a 1 Tbsp. cookie scoop, form the mixture into small balls (about 1 inch in diameter or 17 grams each). Place them on a plate lined with parchment paper. Place in the freezer for 30-60 minutes to harden prior to coating in chocolate.
- Add the dark chocolate and coconut oil to a small bowl microwave-safe bowl and melt in 20-second intervals, stirring between each interval, until fully melted.
- Dip each truffle into the melted chocolate using a fork or spoon, ensuring they are fully coated. Place them back onto the parchment paper.
- Add crushed cookie crumbs on top and place in the refrigerator to set for at least 1 hour.
Notes
- Nutritional information is an estimate and will vary with subsitutions.
- I used 1 Tbsp. of almond milk. You may need 2 depending on your protein powder.
- Be sure not to over-melt the chocolate. Check every 20 seconds.
Nutrition
Photos: Marie-Catherine Dubé
