Flourless No-Bake Cookie Dough Balls

Holy cookie dough balls! These are flourless, vegan and gluten-free! What makes them even better is the they require NO BAKING! That's right! Just roll em up and chill. That's good news for me - the extremely pregnant mama over here - who is now officially craving these Flourless No-Bake Coookie Double Balls as we speak. Don't you just love pregnancy cravings?

It's been a long long 40 weeks for me! I can't tell you how ready I am to be a mom of 3 little ones. I have patiently been waiting almost a month {I swear that's how long I've been in early labor} now to get this little girl out into the world! She is already testing my patience but I want her to come when she is absolutely ready! NOT when I decide. But, in order to do that, I must wait and wait and wait some more. And it's actually driving me bananas! 

What better to do than bake? Or no-bake in this case (hehe). 

I love this recipe because there are times when I just can't wait for the oven to preheat and the cookies to cook fast enough; I'm not in the mood for a ton of dishes or a hot kitchen. So, these cookies are perfect for this pregnant mama craving. 

Flourless No-bake Cookie Dough Balls are also perfect for a spontaneous play date when you want to impress the kids without any fuss! These are also the perfect go-to snack. 

Vegan, gluten-free cookie dough balls that taste anything but healthy! So what are you waiting for?

Explore More Protein Ball Recipes

• Peanut Butter Protein Balls
• Cardamom Tahini Protein Balls
• Raw Vegan No Bake Date Balls For Kids

 

 

 

 

 

FLOURLESS NO BAKE COOKIE DOUGH BALLS

INGREDIENTS

• 2 heaping TBLS Earth Balance
• ½ cup almond flour
• 1 cup gluten-free oats
• ½ cup dark chocolate chips
• ¼ cup maple syrup
• ½ teaspoon vanilla extract or 1 vanilla bean, scraped {skin discarded}
• ¼ teaspoon sea salt or to taste {I like the salty flavor}

DIRECTIONS

1. Combine everything in a food processor. Blend/chop and pulse until everything mixes up and forms a ball. You'll want to pulse for a bit and then mix and then pulse. Keep going until mixture should be somewhat chunky but chocolate chips should not hold original shape. 
2. Form small bit sized balls. Recipe should yield a dozen.
3. Refrigerate for an hour or two before eating - OR eat the dough right out of the bowl. {wink}
4. They should last a few days in an airtight container in the fridge.