I missed last time’s recipe swap.

The brainchild of Christianna from Burwel General Store, the Recipe Swap Club turned ONE last month! And I missed it! Well, nothing can be done about it now. But, you sure could check out everyone’s lovely creations here.

Till last month, we were giving new twists to recipes inspired from the cookbook All-Day Singin’ and Dinner on the Ground, a junk store find. This year, we’ll be creating our own recipes from a crazy book Christianna found at a junk store, again. It is called The Second Ford Treasury of Favorite Recipes From Famous Eating Places! It was written in 1954, and features recipes from famous restaurants at the time, making it a fascinating vintage social register.

This month the recipe to be swapped is the famous Toll House Cookie.

When Christianna sent us the Toll House cookie recipe, I immediately thought of making chocolate chip cookie dough truffles. They have been on my list for sometime, and thought this would be a perfect swap recipe and great to share in time for the coming holidays.

And that’s what I did. I made truffles. I found a recipe here and got inspired from here to make it more healthy. But when it came to dipping the rolled dough balls in chocolate, things did not work as planned. It was a hot day and after the initial few successful ones, the rest of the rolled dough balls were melting in the chocolate that was for dipping (next time I’ll only take out two cookie dough balls from the freezer). I tried freezing the dough balls, but the chocolate now had some cookie dough in it.

So, I was left with two options. Either to melt a new batch of chocolate for dipping and keep aside the “tampered” chocolate for later use. Or be happy with the few truffles I had and use the “tampered” chocolate immediately for something.

Since it was hot, I went with option 2 and decided to mix the uncoated cookie dough balls into the chocolate, not knowing exactly where I would go with recipe. Half way through, brownies seemed to be the best option. I added an egg, a pinch of baking powder, about 1/4 cup of ground rolled oats and the leftover coarsely chopped walnuts that I used for coating the truffles. I preheated the oven to 180 C and baked for about 30-35 minutes, keeping them slightly underbaked to get the fudgey interior brownies have. After removing it from the oven, I immediately put the tin in the freezer and let it cool for 30min- 1hr.

I must say, the brownies were good.

Like really good.

Really, really good! 🙂

I actually preferred them to the truffles. But then brownies have always been my weakness.

You must try both the truffles and the brownies (I’ll be working on the brownie recipe and posting about it soon).

And if I am not too convincing enough with how good they were, remember they are sans flour AND they have oatmeal and flaxseed in it!

Of course the butter and sugar make sure they are still fattening, but well, less fattening than the regular ones at least.

For me, that’s good enough.


Since the butter I had did not have the 1 tbsp-2 tbsp markings on the wrapper, I just guessed my way to 16 tbsp. As a result, I feel I may have added more butter than required. To compensate for the extra butter, I ended up using more than 1 cup ground rolled oats. If you feel they are still a little wet, add a little whole wheat pastry flour. Next time I will also add a little oil to the melted chocolate to make it slightly more silky for coating. I have mentioned the recipe with the oil.

Inspired by Galley gourmet and The Yummy Life
Makes 28 truffles (well, 8 truffles and some brownies, if you goof up like me)


  • 16 tbsp salted butter (the original recipe calls for unsalted butter and a pinch of salt, but I had only salted butter, so skipped putting the pinch of salt)
  • 1 cup light brown sugar
  • 1 1/2 tsp vanilla extract
  • 1 cup mini chocolate chips
  • 1 cup rolled oats (ground) (I used 1 cup minus 2 tbsp, instead added 2 tbsp of ground flax seed)
  • 12 ounces dark chocolate, chopped


  1. Cream butter and sugar in a bowl until light and fluffy, about 2-3 minutes. Add in the vanilla. Fold in ground rolled oats and beat until combined.
  2. Fold in the mini chocolate chips till well distributed.
  3. Refrigerate the bowl for 1-2 hours.
  4. Use scoop or hands to form generous 1 tablespoon, walnut-size balls of dough.
  5. Freeze them for at least an hour or till ready to use.
  6. In microwave safe bowl, microwave at full power 1 cup chocolate chips with 1 tablespoon canola oil in 20-30 second intervals, stirring each time, until chips are melted. Do not overcook.
  7. Melt remaining chocolate and oil in same way, in second batch after this one is used up.
  8. Dip dough balls in melted chocolate using a fork.
  9. Shake and scrape off excess chocolate from bottom and place on parchment or waxed paper lined tray.
  10. Top with sprinkles or walnuts that have been coarsely ground while chocolate is still wet. Let set until dry.
  11. Use a paring knife to trim any hardened puddles around the bottoms of the truffles.
  12. Store in fridge. Will keep for several days.

To check out everyone else’s take on the swap, click on the link below:

15 Thoughts on “Recipe Swap: Not “that” fattening Chocolate Chip Cookie Dough Truffles

  1. I think only fair if decreasing flour that you add more butter. Sounds perfect in my book! Thanks for sharing how you had to ‘swap’ your plans; we all have those day and it’s good to hear we are not alone!

  2. I am in love with your recipe and the bowl you displayed the truffles in. You really outdid yourself on this one. I could eat these all up in one sitting. So moist and rich looking. And healthy with the flax seed. Great job on these.

  3. ooooooooooooh instead of recipe swap you shud do Product Swap and send me first 🙂 he he he he

    lovely recipe

  4. You are my favorite person right now, because I love both truffles and brownies and using flax to pull things together and make them even healthier. Thank you thank you thank you! And Happy Holidays!

  5. Shumaila! What a clever redo. Who would ever think to do this? (I guess we know the answer). Bravo!

  6. that brownie does look awfully good! I would love to dive into a hunk of that brownie right now! Its funny how sometimes when things don’t go as planned something better happens!

  7. Oh wow, this made me laugh! You really had to think on your feet with your heat-induced complications! Awesome save with the brownies! Isn’t it funny how what might have been a disaster can turn into a happy accident in the kitchen? I think that’s the mark of a good cook!
    I promise I’ll try both the brownies and the truffles!

  8. Those brownies might be a mistake, but they sure look great! I want to make mistakes like yours!

  9. Wow these truffles sound so incredibly good! I love that you used oats…always makes for a hearty dessert..can’t wait to try!

  10. WOW – I have nothing else to say

  11. “Not so fattening” Your title immediately had me reading but your pictures kept me here too long and now am having a craving. Take care

  12. I’m sorry I would have to go with the truffles over the brownies – call me weird!

  13. I hate when things go wrong, but when I manage to salvage the situation and swim out with success, the feeling of satisfaction is much stronger. Your brownies look decadently good and the lack of flour can only make them fudgier and more endearing to my heart. Looking forward to the recipe.
    And truffles sound wonderful!

  14. Thank you everyone for the lovely comments!
    @Kim Bee: The bowl is actually a decorative show piece of my mom’s that I flicked from her to use as a food prop. She is beaming at how all her items are getting popular on the blog and I am freaking out on using them!
    @Bikram: Oh I wish I could do that. Would send some your way and my husband’s way as well!
    @Dusty Baker: 🙂 Happy Holidays to you too!
    @Jamie: Weird, I don’t think its weird at all, both were great!
    @ Lana: Will be posting the recipe soon!

  15. Truffles?? What a great idea! These look so sweet!

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