Introduction

No Bake Sugar Cookie Truffles are a delightful treat that combine the flavors of classic sugar cookies with a creamy, melt-in-your-mouth texture. These truffles are easy to make and perfect for holiday gatherings or anytime you want a sweet bite without turning on the oven.

A close-up of a round treat with two layers: a moist, crumbly light golden brown inside and a smooth white icing covering the outside, decorated with small red and green round sprinkles scattered on top and around it on a white marbled surface, with another similar treat blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted softened butter (ghee, refined coconut oil, or whipped cream cheese works too)
1/4 cup agave nectar (honey or maple syrup is fine)
1 teaspoon vanilla extract
2 cups blanched almond flour
1/2 teaspoon salt
1 cup white chocolate chips
1 tablespoon refined coconut oil
Sprinkles for decorating

Instructions

Step 1: In a medium bowl, mix together the softened butter, agave nectar, and vanilla extract until well combined.
Step 2: Add the blanched almond flour and salt, then fold the ingredients together using a rubber spatula until fully incorporated.
Step 3: Chill the mixture in the refrigerator for at least 30 minutes to firm up.
Step 4: In a small microwave-safe bowl, melt the white chocolate chips with the coconut oil, stirring every 30 seconds until smooth.
Step 5: Use two teaspoons or a small cookie scooper to scoop the dough into your hands, rolling it gently to form smooth balls.
Step 6: Dip each ball into the melted white chocolate, coating it completely, then place on a parchment-lined baking sheet.
Step 7: Sprinkle the coated truffles with your choice of sprinkles while the chocolate is still wet.
Step 8: Refrigerate the truffles for 30 minutes or until the chocolate is set and firm.

Tips & Variations

Substitute almond flour with finely ground cashew or macadamia nut flour for a different nutty flavor.
Use honey or maple syrup instead of agave nectar for a slightly different sweetness profile.
Add a pinch of cinnamon or lemon zest to the dough for added flavor depth.
Try dark or milk chocolate instead of white chocolate for coating to suit your taste preference.
Keep the dough chilled during shaping to make rolling easier.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze in a sealed container for up to one month. Thaw in the fridge before serving. When reheating, let them come to room temperature for the best texture—avoid microwave reheating to prevent melting.

How to Serve

A bowl filled with white chocolate-covered round truffles, each topped with red and green small round sprinkles. One truffle on top is bitten, revealing a soft, light beige, textured inside. The bowl is white, with a speckled texture, and it sits on a white marbled surface scattered with red and green sprinkles. The truffles have a smooth outer layer of white chocolate with a creamy, light interior visible in the bitten one. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles vegan?

Yes, substitute the butter with refined coconut oil or vegan cream cheese, and use dairy-free white chocolate chips to keep the recipe vegan.

Can I use regular flour instead of almond flour?

This recipe relies on almond flour for texture and flavor, so regular flour is not recommended. Using regular flour may result in a less tender truffle and may require baking.