What's (Not) Baking: No-Bake Cookie Balls, Two Ways {Vegan and Gluten-Free!}


I am officially obsessed with this recipe for no-bake chocolate chip peanut butter cookie balls. So obsessed, in fact, that I've made these balls three times in the past two weeks. This recipe, originally called "peanut butter cookie dough bites" is from The Oh She Glows Cookbook by Angela Liddon, the writer behind the blog Oh She Glows.

This cookbook, which provides gorgeous full-page photographs for each recipe, contains over 100 vegan recipes in categories ranging from breakfast to dessert. Back in my vegetarian days, I had a short-lived vegan phase. And by "short-lived," I mean it lasted like two days before I realized that my love for all things dairy (read ice cream and cheese) is a beast that cannot be caged. Even if I'm not a card-carrying vegan, I still appreciate recipes that are animal-product free. And this cookbook proves that vegan foods can be just as delicious, if not more so, than their non-vegan counterparts.

This recipe comes from the "Power Snacks" section. And it has become one of my favorite go-to pre- or post-workout snacks. (Or, okay, really, any-time-of-the-day snacks.) I have to admit I was a little worried at first that I'd just snarf down an entire batch of cookie balls in one sitting, but I have found that eating just one is totally satisfying. (Seriously!) And the fact that the ingredients are relatively wholesome means I don't feel all that bad when I consume more than one at a time. :)

The first couple of times I made these chocolate chip peanut butter cookie balls I opted to be a little extra-decadent and dipped the balls in a dark chocolate coating followed by a topping of chopped peanuts. And that is a totally satisfying option. However, the cookie balls are just as tasty without any embellishment.

These cookie balls are vegan (so long as you use dark chocolate) and gluten-free (just make sure your oats are specifically marked gluten-free; not all brands are processed separately from wheat products).

No-Bake Chocolate Chip Peanut Butter Cookie Balls (printer-friendly version)
makes 14 balls

1 1/2 cups oatmeal, blended or processed to a fine flour
1/4 cup almond flour
1/4 teaspoon fine sea salt
2 tablespoons coconut oil
2 tablespoons smooth natural peanut butter (i.e., ingredients = peanuts and maybe salt)
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
2 tablespoons dark chocolate chips, chopped (or use miniature chips)

1. In a small bowl, whisk together the oatmeal flour, almond flour, and salt. Set aside.
2. Use an electric mixer to beat together the coconut oil and peanut butter. Add the maple syrup and vanilla extract and beat to thoroughly combine.
3. Add in the flour mixture and beat until a dough forms. Stir in the chopped chocolate chips by hand.
4. Use a tablespoon cookie scoop or two spoons to form tablespoon-sized balls.
5. Set the balls on a cutting board or other flat surface and place into the freezer for 10-15 minutes, or until firm.
6. Store the cookie balls in a freezer-safe container.

(from a recipe in The Oh She Glows Cookbook by Angela Liddon)


After I made (several) batches of the chocolate chip peanut butter cookie balls, I figured it was about time I experimented with my own cookie ball creation. I opted to start with the super-wholesome (and yet still quite delicious) oatmeal raisin cookie. These little cookie balls are full of oatmeal raisin cookie flavor, but are ready to pop into your mouth in a fraction of the time it would take to bake a batch of cookies. That's my kind of easy snack!

No-Bake Oatmeal Raisin Cookie Balls (printer-friendly version)
makes 14 balls

1 1/2 cups oatmeal, blended or processed to a fine flour
1/4 cup almond flour
1/4 teaspoon fine sea salt
1/8 teaspoon ground cinnamon
2 tablespoons coconut oil
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
2 tablespoons whole oatmeal
3 tablespoons raisins, chopped (into halves or quarters)

1. In a small bowl, whisk together the oatmeal flour, almond flour, salt, and cinnamon. Set aside.
2. Use an electric mixer to beat together the coconut oil and maple syrup. Add vanilla extract and beat to thoroughly combine. 
3. Add in the flour mixture and beat until a dough forms. Stir in the whole oatmeal and chopped raisins by hand.
4. Use a tablespoon cookie scoop or two spoons to form tablespoon-sized balls. 
5. Set the balls on a cutting board or other flat surface and place into the freezer for 10-15 minutes, or until firm.
6. Store the cookie balls in a freezer-safe container. 


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