Vegan White Chocolate Covered Sugar Cookie Truffles


  • 1 C Vegan Margarine
  • 1 C Vegan Sugar
  • 1 tsp Vanilla
  • 1/2 tsp Almond Extract if you don't have it, just add another 1/2 tsp of vanilla
  • 1 Egg-Substitute (equivalent to 1 whole egg) such as: 1/4 vegan sour cream OR 1/4 C canned coconut milk OR 1/4 cashew cream
  • 1-1/2 tsp Baking Powder
  • 3 C All Purpose Flour
  • 3 tbsp Vegan Cream Cheese
  • 1/4 C Dairy Free White Chocolate Chips
  • Soft Pink Food Color I use AmeriColor Gels
  • Unsweetened Angel Flake Coconut for rolling


  • The first step is to bake up some of your favorite sugar cookies.  You could also use store bought.
  • In the bowl of a food processor, break up the cookies into a fine crumb.  Add the softened vegan cream cheese.  Keep processing until it comes together like a dough.
  • Now, using a small cookie scoop, portion out the dough onto a parchment or silicone lined baking sheet.  Using your hands, roll into smooth balls.
  • Melt white chocolate chips in the microwave or over a water bath.  Stir until smooth and fluid enough to coat the balls.  If using the microwave, go slowly taking care not to scorch the chocolate.
  • Tint the chocolate with the food coloring.  A little goes a long way.
  • Using two forks, toss the balls in the white chocolate until coated.  Allow any excess to drip off.
  • Immediately roll them in the coconut flakes and place back on the parchment or silicone baking mat to cool and set up.
  • I like to store mine covered in the refrigerated, but you can also just chill them briefly if serving immediately after making.