It’s been awhile since I’ve shared a dessert recipe, and I realized as I was making some energy bites for yet another play date I was taking my son to last week - I haven't yet shared a no-bake cookie recipe yet!
I’ve had this cookie recipe in my back pocket from a few months ago when I was going through my grandmother’s old cookbooks. I stumbled upon this recipe that, as any amazing old recipe will do, piqued my taste buds, but also left me knowing I would need to tweak the measurements and re-create the instructions since they weren’t exactly written out. I reserved this project to work on during the week of Passover since it didn’t require flour and I knew I would need to make a dessert for a family dinner we were going to.
What I also adore about this recipe is that the ingredients to make these no bake cookies are ones that I can easily find in my pantry! Nothing fancy, but these no-bake cookies sure have that "wow" factor when people see them displayed on a plate.
Even more importantly, when you're including your kids in the kitchen, you an easily have them add ingredients into the food processor with adult supervision, let them push the pulse button, and these are easy to roll even for little hands (and there are some extra tips provided below for you to make sure you get just the right amount of moisture to get that perfect consistency). So make sure you add this to your repertoire of easy no-bake cookie recipes for kids!
In the end, this delicious cookie recipe required a significant revamp, changes to measurements, and event additional ingredients, but I think I’ve been able to capture the essence of it. I also think the recipe is likely faster to make now since I’ve added in the use of the modern day food processor to move things along.
Upon first sight, this cookie might appear to be an “energy ball”. But I can assure you, this little bite is as decadent as any truffle cookie can be! And you won’t be able to stop at just one!
Coconut Almond Truffle Cookies (No-Bake)
Mixing & Measuring Time: 15 minutes
Preparation Time: 35 minutes
Total Time: 50 minutes
Yield: 38-40 cookies
Truffle Cookie Ingredients:
- 1 1/2 cup natural nut butter (almond or peanut)
- 1 cup icing sugar
- 1 cup slivered almonds
- 1 cup dates (if your dates are a bit dry, soak them in hot water for 5 minutes & then drain them before using)
- 1-2 tbsp water
- 1 tbsp milk
- 1 tbsp butter (softened)
- 1/2 tsp vanilla
- 1/2 cup icing sugar
- 1 1/2 cup of unsweetened shredded coconut
- Pulse the nut butter, icing sugar, dates, and slivered almonds together in a food processor. Once ingredients are broken up a bit, blend until mixture becomes an even consistency.
- Depending on the amount of moisture from the nut butter and dates, you may or may not need to add additional moisture to make the mixture hold together. Try rolling a truffle ball of about 1 1/2 inches wide. If the mixture is crumbling, slowing blend the truffle ingredients and add the water until the ingredients begin to come together. You may not need the entire 2 tbsp of water for this.
- Begin mixing together the icing. Blend together with a fork the icing sugar and the butter until it looks like fine crumbs. Add in the vanilla. Slowly add in the milk, mixing as you go so that there are no lumps. The icing mixture will be a bit runny, but this will make it easy to roll the truffles in and to smooth over them for even coverage.
- Measure the coconut into a bowl that has a wide base (at least 3-4 inches) so it is easy to roll the truffles in.
- Prepare one large cookie sheet and cover it with parchment paper or a silicone pad to place the finished cookies on.
- Roll your truffle balls using the nut and date mixture. Truffle balls should be no larger than 1 1/2 inches.
- Once the balls are rolled, you can roll them in the icing, and use your fingers to help the icing cover each ball.
- Immediately after rolling each truffle ball in the icing, roll them in the coconut and place them on the cookie sheet.
- Once all of the cookies have been rolled in both the icing and the coconut, the baking tray they are on can be placed in the fridge.
- Cookies keep best in the fridge for up to 5 days, or they can be frozen.