No-Bake Biscoff Cookie Truffles (with added protein)
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Biscoff Cookie Truffles – a Biscoff lovers dream
Biscoff cookie crumbs, creamy Biscoff cookie butter, a touch of honey and a melted dark chocolate coating make these no-bake treats deliciously easy. Toss in some protein powder for a little boost of energy to get you going and you have a festive shareable treat for parties, easy snacking, or a sweet after-dinner dessert.Â
If you’re looking for more sweet treats to bring to holiday parties, check out my Creamy Pumpkin Pie and 10+ Low Calorie Cookie. They’re perfect sharing and totally addicting.
Why you’ll love this recipe:
- Filled with classic warm spices of Biscoff cookies!
- 125 calories per truffle and only 7 main ingredients.
- Creamy cookie butter, crushed cookies, and coated with melted dark chocolate.
Dairy and gluten-free info.
Dairy-free: 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.
Gluten-free: this recipe would be hard to make gluten-free. You would need to find gluten-free cookies and spread.
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.
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.
Serving and storing
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.
If you like this recipe be sure to check out some of our other easy recipes!
- Protein Banana Bread
- Chewy Chocolate Protein Granola Bars
- Grilled Teriyaki Chicken
- Buffalo Ranch Chicken Salad
- Dairy Free Egg Casserole
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.Â
- 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.Â
- 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.Â
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