4 Easy Truffle Thin Stuffed Cookies Recipes

Making truffle stuffed cookies got a whole lot easier with our new Truffle Thin bars. To get you started on baking with them, we've created 4 Truffle Thin stuffed recipes that take less than 30 minutes! 

Chocolate Mint Stuffed Brownie Cookies

Ingredients: 

• ¼ cup + 2 tbsp butter (vegan or regular), softened but not melted
• ⅔ cup coconut sugar
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• ¼ cup cocoa powder
• ¾ cup flour (gluten-free baking or all-purpose)
• ¼ cup fine almond flour
• ½ tsp baking soda
• ¼ tsp sea salt
• Alter Eco Mint Creme Truffle bar, cut into half squares

Directions: 

1. Preheat your oven to 350 degrees and line a large baking sheet.
2. In a bowl, combine your butter and coconut sugar until you have a thick paste.
3. Add in your egg and vanilla and whisk well until smooth. Add your remaining dry ingredients (except chocolate) and stir to incorporate the flour into the wet mixture. If possible, place dough in the fridge or freezer for 15-20 minutes to set.
4. When ready to bake, take a cookie scoop full of dough, flatten it slightly and place a half square of Mint Creme chocolate overtop.
5. Place another cookie scoop of dough on top and gently press to seal around the edges of the chocolate square.
6. Place on a baking sheet and top with another half square of chocolate. Repeat with remaining dough, then bake cookies for 10 minutes.
7. Remove from the oven, let them cool for at least 10 minutes and enjoy.

Makes 12 cookies

Salted Caramel Pecan Cookies

Ingredients: 

• ½ cup butter, melted + cooled
• ¾ cup coconut sugar
• 1 large egg, room temperature
• 2 tsp vanilla extract
• ½ cup + 2 tbsp flour (gluten-free baking or all-purpose)
• ¾ cup + 2 tbsp fine almond flour
• ½ tsp baking soda
• ¼ tsp sea salt
• ½ cup chopped toasted pecans
• Alter Eco Salted Caramel Truffle bar, chopped into chunks

Directions: 

1. In a bowl, combine your melted butter and coconut sugar until you have a thick paste.
2. Add in your egg and vanilla and whisk well until smooth. Add your remaining dry ingredients and stir to incorporate the flour into the wet mixture.
3. Place dough in the freezer for at least 20 minutes while you preheat your oven to 350 degrees and line a baking sheet (if you have extra time, leaving the dough to chill overnight in the fridge is best!).
4. When ready to bake, use a cookie scoop (1.5-2 tbsp in size) to form balls and place them on your prepared baking sheet. Add a few extra chocolate chunks on top if desired.
5. Bake cookies for 8-10 minutes or until just starting to set and brown around the edges, then remove from the oven and bang your pan on the counter to flatten cookies. Let cool for at least 15 minutes and enjoy.

Make 14-16 cookies

Flourless Salted Chocolate Peanut Butter Thumbprints

Ingredients: 

• 1 cup smooth natural peanut butter
• ¾ cup coconut sugar
• 1 large egg, room temperature
• ¼ tsp sea salt
• 1 tsp vanilla extract (optional)
• Alter Eco Classic Dark Truffle bar, cut into half squares

Directions: 

1. Preheat your oven to 350 degrees and line a baking sheet.
2. In a large bowl, whisk together your peanut butter, egg, sugar, salt and vanilla (if using) until you have a thick dough mixture.
3. Use a cookie scoop to portion out the dough and roll them into balls.
4. Place on your baking sheet and press a half square of Silk Velvet chocolate on top of each cookie, flattening them slightly.
5. Bake for 10 minutes, then remove and let cool for at least 10 minutes before enjoying.

Makes 14-16 cookies

Oatmeal Cranberry Dark Chocolate Chunk Cookies

Ingredients: 

• ¼ cup + 2 tbsp butter (vegan or regular), softened
• 2 tbsp nut butter (almond or cashew is best)
• ⅔ cup coconut sugar
• 1 tsp vanilla extract
• 1 large egg, room temperature
• 1 ¼ cup rolled oats
• ½ cup flour (oat or regular)
• ½ tsp baking soda
• ¼ tsp sea salt
• ½ cup dried cranberries
• Alter Eco Classic Dark Truffle bar, chopped into chunks

Directions: 

1. In a bowl, combine your butter, nut butter and coconut sugar until smooth.
2. Add in your egg and vanilla and whisk well to combine.
3. Add your remaining dry ingredients and stir to incorporate until you have a thick dough.
4. Place dough in the fridge or freezer for 15-20 minutes while you preheat the oven to 350 degrees.
5. When ready to bake, line a baking sheet and use a cookie scoop to portion out dough into balls.
6. Bake cookies for 10 minutes, then remove from the oven, let cool for at least 10 minutes and enjoy.

Makes 12-14 cookies