Vegan cookie dough truffles
In the battle of Katie vs. Cookie Dough, victory is almost mine.
I’ve been researching. I’ve been watching video tutorials (you heard me). I’ve been practicing. Last week I made Averie’s version of vegan cookie dough balls (mine were globs). They were great, but they weren’t it.
“It,” of course, being the vegan cookie dough balls we had at The Other Side while we were in Boston.
So I had to change my strategy. No more diving into recipes willy-nilly. This shit is not a joke, people. This is cookie dough. You know what I’m saying.
So here’s the key to the vegan cookie dough vault. It lies with Nina Hayes, owner of Sugar Me Cookie Dough in (where else?) frigging Boston. I bet I ATE her cookie dough bon bons at The Other Side. Or at least a close copy. And now she’s just giving the secret away in a step-by-step vegan cookie dough truffle video tutorial.
Mix
Scoop
Success
I love them but… something is still off. I’ve already tweaked it to make peanut butter cookie dough balls that are insane and I have a plan for oatmeal raisin cookie dough balls, too. This is the launching pad, my friends. Now go forth and be great makers of cookie dough.
The video link didn’t work!
Ahhhh I can’t get the link to work and I want to make these … heeeeelp my body needs cookie dough immediately.
i fixed the link! enjoy your cookie dough!
[...] about the soy milk… When I made my cookie dough truffles earlier this week, I had to reduce soy milk to use for the ganache, but I didn’t need it all. [...]
Explain the evaporated soy milk business. If I’m half-assing the vegan stuff (because I’m not actually vegan, I just want to eat uncooked cookie dough), can I just use evaporated milk? Or will that ruin the consistency? Or do you not know/care?
hmmmm, good question. the point of reducing the soy milk is to get it thicker and sweeter (the water evaporates leaving the good stuff) and i believe it’s replacing heavy cream in non-vegan ganache recipes. so good ol’ heavy cream would probably do it.
this recipe for standard chocolate ganache calls for heavy cream: http://allrecipes.com//Recipe/chocolate-ganache/Detail.aspx
hope that helps!
I made them. Yum.
http://musingsonfunemployment.blogspot.com/2010/12/chocolate-chip-cookie-dough-truffles.html
hooray!
[...] to brave salmonella or make vegan versions. (See my attempts at uncooked vegan cookie dough balls here and here.) I’ve found that the cooked dough balls taste suspiciously like… cookies. [...]
[...] have added another variation to my cookie dough truffle arsenal: oatmeal (chocolate-covered) [...]