These lovely little cookie dough bites from plant-based food blogger Laura Wright of The First Mess capture the flavor and texture of classic cookie dough, but with clean, real ingredients that give us every excuse to enjoy with abandon. Check out her stunning new cookbook then whip up a batch of these babies. Pop them in the freezer for an extra delicious summer treat…

I make huge batches of these around the holidays to bundle up as healthy, but indulgent, gifts. The mix of coconut butter (a product that contains coconut flesh and oil), vanilla and almond flour makes for a convincing raw cookie dough sensation. Whether or not they admit it, almost everyone loves raw cookie dough. This is the safest (no raw eggs!), most elegant and delicious way to eat it that I’ve come up with so far.

Chocolate Macaroon Cookie Truffles
Makes 18 large truffles


1 1⁄4 cups certified gluten-free oat flour
1⁄2 cup almond flour
1⁄2 cup unsweetened finely shredded coconut, plus extra for garnish
1⁄4 tsp fine sea salt
4 Tbsp soft coconut butter
1 Tbsp + 1 tsp liquid virgin coconut oil, divided
1⁄4 cup + 1 Tbsp pure maple syrup
1⁄2 tsp pure vanilla extract
1 cup vegan semi-sweet chocolate chips


In the bowl of a food processor, combine the oat flour, almond flour, shredded coconut, sea salt, soft coconut butter, 1 tablespoon of the coconut oil, the maple syrup and vanilla. Mix on high until you have a cookie dough-like consistency.
Line a baking sheet or dinner plate with parchment paper. Scoop 1 tablespoon of the dough per truffle and gently roll into a ball before placing on the parchment-lined surface. Repeat with the remaining dough. Transfer the truffles to the refrigerator for at least 30 minutes.

In a double boiler, melt the chocolate chips with the remaining teaspoon of coconut oil. Once the chocolate is liquefied, carefully remove it from the heat.

Using a fork or small slotted spoon, lower a truffle into the melted chocolate and lightly toss it around to coat. Carefully lift the truffle out and lay it back onto the parchment. Garnish the top with some shredded coconut. Repeat with remaining truffles. Place the truffles back in the refrigerator to firm up.

The truffles will keep in a sealed container in the refrigerator for about 1 week.

Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright.

Want more of Laura’s whole foods magic?
Take a peek inside of The First Mess’ fridge here!

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