Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

White Chocolate Almond Vanilla Truffle Cookies

I can never decide between chocolate and vanilla. They are so different, they complement each other so well, and they are both so, SO good! That’s why, when I can, I choose a little of each.

 


Although, sometimes I just want a lot of one or the other, and this time it was (obviously) vanilla..with a little bit of almond. I’ve actually had the idea for these cookies since I made their chocolate cousins (which were am-A-zing btw!). I guess I’ve got a truffle cookie obsession going on.

These are every team vanilla member’s dream cookie and I think I just might like them more than chocolate. Let me think about it… yep, I do! Every bite explodes with the combined flavors of almond, vanilla, and white chocolate in a way that I can only describe as YUM!

So these cookies totally remind me of a white wedding cake in cookie form. In fact, I now have this idea in my head for when one of my sisters gets married. How cute would it be to make these and the chocolate ones side by side together for an engagement party or wedding shower! Wouldn’t that be adorbs? So doing it.

 

White Chocolate Almond Vanilla Truffle Cookies

Ever dreamed of biting into a a piece of heaven because I'm pretty sure this these cookies are what it would taste like.

Prep Time 25 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 50 minutes

Ingredients

Truffle Center:

Cookie Dough:

Instructions

  1. First make the truffle center. Mix melted white chocolate and coconut oil together in the bowl of a stand mixer. Add extracts, salt, and powdered sugar and beat until smooth. Scrape into a bowl or container, cover, and place in fridge for about 30 minutes while you make the cookie dough.
  2. Cream "butter" and sugar in same mixing bowl (no need to wash after truffle). Add coconut cream and mix until smooth. Add soda, salt, cream of tartar, and extracts. Mix in flour until dough is well combined.
  3. After it has been close to 30 minutes remove truffle mix from fridge and use a small spoon (or your fingers) to scoop out little teaspoon sized pieces. Roll them into balls between your palms, then place on a plate or tray. You should end up with 32 to 36 balls. (if you are having trouble shaping these it may be easier to let the mixture reach room temp again and then do it.)
  4. Now roll the dough into 1 inch, about 1 heaping tablespoon each, balls and place them about 2 inches apart on parchment or silicone lined baking sheets. (If you have OCD about these things you can match the number of dough balls to how many truffles you have, or you can obviously just eat the extra truffles!) Use you thumb to make a well in the center of each dough ball and stuff a truffle inside. Squish the sides up a little and roll the dough around the truffle to cover. Place cookie back on tray and push down slightly to flatten (try to smooth out any cracks that form on the sides because the truffle center might bubble out while baking) then repeat with all cookies. Place the tray in freezer (if it won't fit you can chill the balls on a smaller plate and then put them back on tray) for about 25 minutes to get cold again.
  5. While the balls chill, preheat the oven to 350 degrees F (180 C). After 25 minutes, bake for 7 - 9 minutes until the edges are just starting to turn a light tan, you want these to stay as white as possible. Remove and let them cool for about 5 minutes, but let's all be honest, we know these kinds of things are best when they're still warm and gooey from the oven!

Recipe Notes

I should probably also mention that these do not all come out perfectly shaped. Know that some of them will have a little filling ooze out and candy, or possibly even burn, on the pan. What I do is simply let them cool on the tray and cut the cookies away from the runaway filling (p.s. It's really good once it candies like that; baker's privilege!)
**If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.



9 Comments

  • Mags

    I was extremely disappointed by this recipe for more than a few reasons. The cookies looked delicious in the photos, however the recipe itself was so off. First, the instructions mention adding “the salt” to the cookie dough itself, despite there being no mention of it in the ingredients list — which meant I had to assume, based on other cookie recipes on the internet with 3 cups of flour, that I would need about 1 teaspoon. Then, the mix truffle middle were nowhere near “smooth” and I had to add a little bit of water, otherwise it would have been little crumbles of truffle mix. Along the same lines, the cookie dough itself was far too dry and completely impossible to mold at all to put the truffle mix inside. I put a little butter on my fingers to at some moisture to the dough so that there would at least be *some* malleability, but even still they crumbled everywhere. Also, the cookies pictured in the recipe look rather small, whereas the recipe itself calls for 2 tablespoon size drops of cookie dough with a teaspoon sized center. I don’t know if you realize how huge these are, but the cookies were larger than my palms. Number one, there is enough cookie dough in this recipe for maybe 26 cookies, number two, there is enough truffle center for about 35 truffles. Not to mention the fact that 1 teaspoon of truffle filling is *way* too large to fit inside the cookie dough balls. Finally, when I took these out of the oven, the truffle filling had completely oozed out of the centers and had basically burnt all over the empty spots on the cooking sheet. I had maybe 4 turn out to look even remotely edible, and the taste was not up to par. My family enjoyed the flavor itself, but I wasn’t impressed. This recipe needs editing, and fast.

    • Tori

      Hi Mags,

      First of all, please excuse the long response time, I’ve been extra busy this week with Christmas things and the blog.
      I’m so sorry to hear about your trouble with my recipe, especially since it is one of my personal favorite cookies ever. I do my best to keep my recipes updated and user-friendly but I know sometimes they have typos, and other mistakes so please forgive that. Since I live in South America it’s sometimes hard to know how to adapt my ingredients for a wider audience. There are also other factors that affect how a recipe works such as time of year, climate, and altitude.
      I’m so sorry about the salt not being in the ingredients and your right on the 2 tablespoons being a bit large, it should have been 1. This dough can be a little crumbly and I know it isn’t the easiet to work with. Next time, instead of adding water to the truffle you can try adding a but more butter and rolling them at a warmer temprature. The same goes for the dough.
      To avoid the filling leaking out it might help if you chill the balls after you fill them but as with anything rich and melty, you’ll probably still have a few cookies that want to ooze on you.
      I’ve adapted the recipe a bit to try and make it better and I really hope this helped in some way. I’m just a self-taught teenage-baker and I know I make plenty of mistakes so please forgive me.
      I hope you have a blessed Christmas!

  • Amelia

    Hi Tori! Made these last night and, while slightly more labor intensive than I had anticipated, they turned out great! The only thing is that my truffle filling wasn’t gooey like in your photos- it was pretty solid. Any idea what I may have done wrong or what I could try in the future to get that delicious creamy filling?

    • Tori

      Yeah, they are a bit like demanding little divas of the cookie world aren’t they? I’m sorry if that was inconvenient. As for the filling in the picture, that photo was of a very warm cookie and the filling does tend to get solid again as soon as it cools. If you wanted a runnier filling you could try adding some cream to the truffle but I’m afraid that would make it way more difficult to work with. Thanks for trying them, Amelia!

  • Gabriela

    Hi Tory! Please excuse my grammar I live in Ecuador snd try your recipe for melting chocolate y put a little bit of cream (milk cream) and that prevet crumbles in the dough and filling I love your recipe now I try to make the cookies and put on the oven, I will comment again when I finish that. Best wishes. GABY

    • Tori

      Thank you so much, Gabriela! Oh, and you’re grammer is fine, it’s so good to hear from someone else on the same continent.

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