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Salted Truffle Stuffed Chocolate Brownie Cookies

These unassuming little cookies are filled with a decadent, melty truffle center and topped with a perfectly balancing sprinkle of sea salt.

Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 50 minutes


Truffle Center: (*see notes for alternatives)



  1. First make the truffle center. Stir melted chocolate and melted coconut oil together in a medium bowl. Add cream, salt, and powdered sugar and whisk until smooth. Scrape into a bowl or container, cover, and place in freezer for about 30 minutes while you make the cookie dough.
  2. Mix coconut oil, oil, and sugar together in same mixing bowl (no need to wash after truffle). Scrape sides of bowl, then add applesauce and coconut cream and mix until combined. Add vanilla, baking powder, salt, and cocoa until mixed well, then add flour one cup at a time and beat just until combined after each addition. Cover bowl and place in fridge.
  3. Put a few tablespoons of cocoa powder into a small bowl. After it has been close to 30 minutes remove truffle mix from freezer and use a small spoon to scoop out little teaspoon sized balls then roll quickly between your palms and dip in cocoa, then place on a plate or tray. You should end up with 32 to 36 balls. Cover tray with plastic and place in freezer.
  4. Now while those are getting cold, remove dough from fridge and roll into medium sized, about 1 1/2 tablespoon, balls and place 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!)
  5. When the truffles have been in the freezer for about 25 minutes, preheat the oven to 350 degrees F (180 C) and remove them from freezer.
  6. Use your 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. Top with sea salt and bake for 7 - 9 minutes until the edges start to look done but the center still looks slightly doughy (it will finish cooking as it cools).
  7. Then.....devour!

Recipe Notes

*Truffle Alternatives:

Cocoa Powder Truffle Version:

  • 1 1/4 cups powdered sugar
  • 1/4 cup cocoa powder
  • 1/2 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Nutella/Peanut Butter Truffle Version:

**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.