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Snickerdoodle Truffles: my favorite candy of the season. Granted, I haven’t actually made much candy this season, and if it weren’t for creating recipes to share here on the blog, I might not have made any. 😛 Un) I’m cutting back on rich desserts, et deux) this Christmas season has been the busiest one of my life, for reasons which will become clear to you tomorrow if I can get a very important, very personal blog post written. My faithful email subs already know what I’m talking about and have been kindly keeping my secret a secret for a week and a half, so shhhh, y’all…hold it in just a little bit longer please and don’t give anything away in the comments!
I love snickerdoodles, raw cookie dough, and truffles, so combining the three was elementary (my dear Watson). Don’t worry – there are no eggs in this recipe, so you can eat these little bites of cookie dough without worries of salmonella poisoning. They definitely taste like snickerdoodle dough, but they also remind me of cinnamon roll dough…you know, the oddly-shaped pinches that you take off the ends of a rolled-up log of cinnamon rolls while slicing them before baking. Am I the only one who eats those raw??
(PS – The other candy you see in these pictures…those will be showing up on the blog next week! I call them “Joyous Almond Bites,” and I bet you have absolutely no idea what kind of candy they’re based off of.)
Traditionally, snickerdoodles are rolled in cinnamon sugar, so I tried that with these truffles but used xylitol instead of sugar. Unfortunately, the xylitol absorbed water when I put these truffles in the fridge, so I was left with “sweating” truffles. That wasn’t cool. In round 2, I rolled them in straight cinnamon and actually MUCH preferred the bold flavor of cinnamon on its own! I’m all for bold flavors, and since the inside of these truffles is pretty plain cookie dough, a thin layer of cinnamon on the outside is needed for that snickerdoodle punch. (By the way, my mom thought they needed more sweetener on the inside, so feel free to add more THM Super Sweet Blend – or whatever sweetener you decide to use. I know many of you always add extra sweetener to my recipes anyway, so that should come as no surprise…haha. I like them as-is, but that’s probably no surprise either.)
Want a snickerdoodle cookie recipe? Check out page 313 of my cookbook, Necessary Food!
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As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission (but your price doesn’t change).
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- ¾ c. oat fiber (use gluten-free if necessary)
- ½ c. Briana's Baking Mix
- 1 T. THM Super Sweet Blend (or more, to taste)
- ½ tsp. xanthan gum
- ½ tsp. baking powder
- ½ tsp. cinnamon
- ⅛ tsp. salt
- ⅛ tsp. THM Pure Stevia Extract Powder
- ¼ c. refined coconut oil
- ¼ c. salted butter
- 4 oz. reduced-fat cream cheese
- ½ c. water
- 1 tsp. vanilla extract
- 1 tsp. molasses
- Cinnamon for rolling
- Whisk the dry ingredients.
- Soften the coconut oil, butter, and cream cheese together in the microwave.
- Add the softened ingredients, water, vanilla, and molasses to the dry ingredients and mix well with a hand mixer until a dough forms.
- Scoop into balls with a 1-tablespoon cookie scoop. Chill the balls in the fridge or freezer for a bit, then roll them smooth between your hands. Roll in cinnamon to coat lightly, then store in an airtight container in the fridge.
-Don't have any of my baking mix mixed up? You could probably substitute THM Baking Blend in its place but you may need an extra tablespoon or two since it's not quite as dry as my baking mix.
-I don't recommend substituting coconut oil for the butter in this recipe because the butter is needed for both taste and texture.
-Molasses is approved in small amounts for flavor (up to ¼ tsp. per serving) on the Trim Healthy Mama plan.