No Bake Cookie Dough Balls – Vegan & Gluten-Free
Listen, I like dates just as much (or more) as the next gal, but why the heck are they the main ingredient in like EVERY no bake energy ball or bar? I get they’re a natural sweetener and super sticky, which makes them an excellent binder, but they’re not necessarily the most subtle flavour. My picky eater sniffs dates out in treats with K-9 like abilities. “Is this made with those giant raisin things that look like shiny beetles? I don’t like those.” Can’t really argue with that. Sorta accurate, no?!
Also can’t argue with how convenient and easy no bake energy balls are. So, in an effort to create a picky eater friendly treat that is filling, protein dense and great on the go, No Bake Cookie Dough Balls were born.
Sadly, due to the peanut butter and almonds, these are not even close to school friendly, but make awesome after-school or sport treat!
Let’s Chat About Ingredients!
Rolled Oats – I have used regular flaked rolled oats as well as quick oats and really found there to be no significant difference. So just use what you have on hand!
Almonds – Our no bake cookie dough balls recipe calls for whole raw almonds and although I have used other styles of almonds (sliced, slivered, etc), I really feel like the whole ones work best. As far as using other nuts are concerned, feel free to give it a whirl, but no guarantees for success. Almonds are naturally slightly on the sweet side, which really lends itself to the overall cookie-like flavour of the recipe.
Coconut – Unsweetened shredded coconut makes up the bulk of this recipe. I have had avid coconut haters try this recipe and seriously enjoy it, but maybe you hate coconut so much you won’t even consider it. You crazy, but I respect that. Although I have never attempted this, you could in theory just increase the oats, almonds and hemp hearts . The flavour and texture will certainly be affected, but likely not horribly. If anyone does try this and has success, let me know!
Chia – The ground chia seeds are used as a binder for these no bake energy balls. Once the liquid sweetener hits them, they will become gelatinous and start grabbing onto the all ingredients and force them to come together. Ground flax will work just as well here. However, I prefer chia for this recipe as it basically has no flavour and flax can sometimes taste a little too earthy for no bake recipes.
Hemp Hearts – I just love hemp hearts so much! If I could find a way to work them into every recipe I concoct, by golly I would! They’re protein dense, add such a great texture to no bake or raw dishes and have a slight nutty taste. Your no bake energy balls will thank you!
Peanut Butter – For this recipe to really give serious cookie dough vibes, they have to taste kinda naughty for you! Although these still taste good with a natural nut butter, they’re exceptionally delicious with one that has been pre-sweetened. Seeing as traditional commercial peanut butters (Kraft, Jiffy, you know… the kind you ate growing up) are full of not so good for you ingredients, I like to opt for brands like Earth Balance that use agave sweetened butters. If you want to use natural peanut butter, no prob! Simply add an additional 1-2 tbsp of liquid sweetener to the recipe.
Agave – This is my favourite liquid sweetener. It’s a tad thicker than maple syrup, making it a freakin’ champion for these no bake cookie dough balls and other no bake desserts. I also love that the flavour goes very incognito, unlike maple syrup or brown rice syrup which I find have more notable flavours. If agave is a no-go, than brown rice syrup would be my second recommendation, followed by maple syrup.
No Bake Cookie Dough Balls - Vegan & Gluten-Free
Ingredients
- 1 1/2 cups rolled oats
- 1/2 cup whole raw almonds
- 2 cups shredded unsweetened coconut
- 2 tbsp ground chia
- 2 tbsp hemp hearts
- 1 cup peanut butter - I used Earth Balance Coconut & Peanut Spread
- 1/2 cup mini chocolate chips
- 3 tbsp raw agave - or other liquid sweetener
- 1 tsp vanilla extract
- pinch sea salt
Instructions
- In a food processor, add oats, coconut and almonds. Pulse until almonds are ground (but not into flour! A little chunkiness is good)
- Add all remaining ingredients into the food processor and pulse until well blended. This will also help break chocolate into very small pieces.
- Prepare a large baking sheet with parchment.
- Using your hands, roll small chunks of dough into balls and place on prepared baking sheet. This should yield approx. 30-35 balls, depending on size.
- Once completed, place tray in freezer for 30 minutes.
- Remove and transfer balls to an airtight container and store in fridge.
- Balls are good in fridge for a week. Enjoy!
Notes
Vegan gluten free recipes, meal plans, wellness, home | Mostly Domestic
Vegan and Gluten free food and cooking | Mostly Domestic
Vegan and Gluten free meal plans, prep and food shopping lists | Mostly Domestic
