What if cookie dough was actually good for you? Not "good for you" as in a blanched broccoli + sad rice cakes type of way, but rather a genuinely satisfying sweet treat that packs in protein AND flavor. and made with real ingredients you can actually pronounce. Get ready to meet your new snack obsession: High Protein Cookie Dough Crunch Truffles!
These Truffles kick off with our Chocolate Chip Cookie Dough Granola as the base so you’re off to a delicious, dessert-like good start. From there, it's a quick mix, a chill in the fridge, a dip in chocolate, and done. No oven required. No allergens hiding in the ingredient list. Just clean, craveable bites you'll want to make on repeat.
What you'll need:
For 12 Truffles
- 1½ cups Safe + Fair Chocolate Chip Cookie Dough Granola (+ extra for topping)
- ½ cup vegan vanilla protein powder
- 3 tbsp sunflower seed butter
- 3 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 2 tbsp oat milk (adjust as needed)
- Pinch of fine sea salt
- 1 cup dairy-free dark chocolate chips or wafers
- ½ tsp coconut oil
What You’ll Do:
- Pulse the granola in a food processor 8–10 times until coarse and crumbly. You want texture here — don't over-process it into powder.
- Transfer to a mixing bowl and add the protein powder, sunflower seed butter, maple syrup, vanilla, oat milk, and sea salt. Stir until a thick, scoopable dough forms. Add oat milk a teaspoon at a time if it feels too dry — it should hold its shape when pressed.
- Cover and refrigerate for 20 minutes. This makes rolling so much easier.
- Scoop and roll the dough into balls using a tablespoon or small cookie scoop. Place on a parchment-lined baking sheet.
- Freeze for 15 minutes so they're firm enough to dip without falling apart.
- Melt the chocolate chips with coconut oil in 30-second microwave intervals, stirring between each, until smooth and glossy.
- Dip each truffle using a fork, let the excess drip off, and set on the parchment sheet. Immediately press a few pieces of reserved granola on top before the chocolate sets.
- Let set at room temperature for 10 minutes (or pop in the fridge for 5). Store in an airtight container in the fridge for up to 7 days.
Tips & swaps
- No protein powder? Sub in an extra ½ cup of pulsed granola + 2 tbsp oat flour for a powder-free version.
- Want extra protein? Swap sunflower seed butter for a pea protein-enriched seed butter.
- Make it extra indulgent: do a double dip in chocolate once the first coat is set.
- These are freezer-friendly. Freeze in a single layer, then transfer to a bag for up to 2 months. Thaw in the fridge for 15 minutes before eating.
Whether you're meal-prepping snacks for the week, looking for a post-workout treat that doesn't taste like cardboard, or just want to feel like you made something impressive with minimal effort these truffles deliver every time. And they're completely free from the top allergens, so everyone at the table can dig in.
Pro tip: make a double batch. You'll thank yourself by Wednesday.
