Vegan Cookie Dough Balls

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4.80 from 25 votes

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www.theconsciousplantkitchen.com

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

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-cookie-dough-balls/ or scan the QR code here ➡️

Prep Time10

Total Time10

Servings: balls

Calories: 105.4kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Nutrition