Vegan Cookie Dough Balls

These Vegan Cookie Dough Balls are almond flour edible cookie dough bites made with 5 simple ingredients. It’s a healthy vegan snack rich in protein and fiber.

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I love making raw vegan desserts because they are healthy, simple, and quick to make. My favorite no-bake desserts are No-Bake Almond Butter Cookies, No-Bake Brownies, Chocolate Truffles, and Healthy Cake Pops.

What Are Cookie Dough Balls?

We all crave sweet cookie dough at some point. Good news, these energy bites are not only delicious but also a good afternoon snack or post-workout refuel!

In fact, these easy cookie dough balls contain all the healthy stuff you need to boost your energy and satisfy your hunger throughout the day.

Ingredients and Substitutions

All you need for these vegan cookie dough bites are:

• Peanut Butter – It’s essential to use fresh natural peanut butter with no sugar added and no oil added.
• Maple Syrup – Use classic maple syrup or any liquid sweetener of your choice, like agave syrup, brown rice syrup (lower GI), or coconut syrup.
• Almond Flour – Almond flour is considered safe to eat raw.
• Coconut Flour – Coconut Flour adds a lovely crumbly cookie dough texture. I recommend adding coconut flour gradually 1 tablespoon at a time, up to 2 tablespoons. I love to add 2 tablespoons, but if you prefer the dough smoother, only add 1 tablespoon.
• Vegan Dark Chocolate Chips – there are plenty of vegan chocolate chip brands. Check the ingredient list to make sure yours contains only plant-based ingredients or at least 70% dark chocolate. It’s usually dairy-free!

How To Make Vegan Cookie Dough Balls

There’s nothing easier than making almond flour edible cookie dough balls.

You can make them in four easy steps.

1. In a small mixing bowl, blend fresh and oily creamy peanut butter with maple syrup until a creamy paste is achieved. Note: Ensure the peanut butter is fresh and oily to prevent the balls from becoming overly dry.

2. Add almond flour, coconut flour, and vegan chocolate chips to the mixture. Initially, use a spoon to combine the ingredients, then transition to using your hands to squeeze and knead the batter for approximately 30 seconds, forming a large, soft, and shiny dough ball. The coconut flour fiber will absorb the liquid, causing the dough to dry out.

Tip: Be mindful of the consistency; the dough should be soft and pliable during the shaping process.

3. Divide the dough into 16 small cookie dough balls. Roll each ball between your palms to create evenly round shapes.

4. For storage, keep the cookie dough balls at room temperature in a box for up to 3 days. Alternatively, if you reside in a warm climate or wish to extend their shelf life, refrigerate them in an airtight box for up to 2 weeks. Note that the balls may become harder and drier in the fridge but will retain their deliciousness.

Tip: Allow the refrigerated cookie dough balls to return to room temperature for a few minutes before consuming for a softer texture.

Storage Instructions

These raw balls store very well in the pantry in a cookie jar for up to 5 days. However, if it’s hot where you live, I recommend placing the balls in an airtight container in the fridge.

They harden in the fridge, but they will store for up to 2 weeks! You can also freeze raw snacks and defrost 1 hour before or eat them frozen!

Frequently Asked Questions

More Raw Snack Recipes

Raw, vegan recipes are easy, quick recipes to make ahead plenty of healthy snacks. I recommend you also try my following favorites:

Nut-Free Energy Balls

Protein Cookie Dough

Brownie Protein Bites

Banana Oat Balls

No-Bake Peanut Butter Oatmeal Balls

Vegan Cookie Dough Balls

These healthy cookie dough bites are a delicious 10-minute snack made with only 5 ingredients!

4.80 from 25 votes

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Prep Time: 10 minutes mins

Total Time: 10 minutes mins

Course: Snack

Cuisine: American

Servings: 16 balls

Calories: 105.4 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ ½ cup Peanut Butter (Unsalted) - Note 1
• ▢ ¼ cup Maple Syrup - Note 2
• ▢ ½ cup Almond Flour - Note 3
• ▢ 2 tablespoons Coconut Flour - start with 1 tbsp and adjust to taste
• ▢ ⅓ cup Dairy-Free Dark Chocolate Chips

Instructions

• In a small mixing bowl, combine creamy peanut butter (make sure it is fresh and oily, or the balls will be very dry!) and maple syrup until it forms a creamy paste.
• Stir in almond flour, coconut flour, and vegan chocolate chips. Use the spoon at first, then use your hands to squeeze, and knead the batter for 30 seconds and form a large dough ball. The dough is very soft, shiny, and dries out as the coconut flour fiber absorbs the liquid.
• Divide the dough into 16 small cookie dough balls. Roll the balls between the palms of your hands to shape lovely round balls.
• Store at room temperature in a box for up to 3 days, or if it is hot where you live (or want to store these longer), place them in the fridge for up to 2 weeks in an airtight box. The balls get harder and dryer in the fridge but still delicious.

Notes

Note 1: Use fresh, no added sugar, no added oil peanut butter. Alternatively, you can use almond butter or sunflower seed butter.

Note 2: You can also use agave syrup or brown rice syrup.

Note 3: You can alternatively use sunflower seed flour or oat flour. Do not use wholewheat flour as it’s not considered safe to eat it raw.

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Nutrition

Serving: 1ball | Calories: 105.4kcal | Carbohydrates: 8.5g | Protein: 3g | Fat: 7.2g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.1g | Cholesterol: 0.04mg | Sodium: 40.9mg | Potassium: 80.5mg | Fiber: 1.2g | Sugar: 5.3g | Vitamin A: 0.4IU | Vitamin B12: 0.01µg | Vitamin C: 0.02mg | Calcium: 28.1mg | Iron: 0.3mg | Magnesium: 16mg | Phosphorus: 32.1mg | Zinc: 0.4mg