Today’s post features the recipe for Cookie Dough Balls from The Savvy Cook. These no-bake cookie bites are about has healthy as you can get while still tasting like indulgent cookie dough.
One of the last things I did before heading out on my week long road trip last Sunday was whip up a batch of these healthy cookie dough balls for easily snacking in the car. I’ve made these cookie dough bites 3 or 4 times now since they can be made in less than 5 minutes and involve ingredients I usually have on hand.
This healthy edible cookie dough balls recipe comes from Izy Hossack’s The Savvy Cook, which came out last month. If we are being honest, a ton of vegetarian cookbooks came out this spring (including mine!) so I was surprised to make such a connection with this one. Izy’s cooking style is super similar to mine in that it is very veg heavy, she uses miso often as a flavor boosters, and her recipes are easily to prepare.
I’ve made several recipes from her book already, but the two I keep coming back to are this recipe and her cauliflower mac and cheese, which has you pureeing blanched cauliflower into the cheese sauce for a healthy twist on the comfort classic. Besides the recipes being approachable and delicious, the photography is stunning and I find myself flipping through the pages for inspiration on the daily. All in all, if you are a vegetarian and feeling a little stuck in your weeknight meals, pick up this book!
In other news, I’m back to the routine today after the road trip and it’s going to be a busy week. I put off a lot of things because I knew I was going to be away last week, so I have 7 interviews for Vegetarian Heartland this week on top of catching up on everything. The one this afternoon is for Heritage Radio, which I am extra stoked about — I’ll make sure to post a link at a later date if it turns out well!
What’s Needed for Cookie Dough Balls?
You can make these chocolate chip cookie dough balls with just a handful of ingredients. Here’s what goes into these healthy cookie dough balls:
- Nut butter of choice
- Dried dates
- Brown sugar
- Vanilla extract
- Rolled oats
- Whole wheat flour
- Dark chocolate chips
How to Make Cookie Dough Balls
The original recipe calls for making a date paste ahead of time and then just throwing it all into a bowl and mixing together, but I prefer to throw all the ingredients (except the chocolate) into a food processor and let that do all the work. The results are a much finer oat, which I think gives these bites even more of a dough like texture.
How to Store Cookie Dough Balls
You should store these healthy cookie dough bites in an airtight container in the fridge. They should keep for 3 to 5 days.
Tips for Making Cookie Dough Balls
I made these as chocolate chip cookie dough balls, but I bet you could add finely chopped dried fruit, toasted nuts, shredded coconut, or other cookie mix-ins to this recipe if desired. Just don’t add too many mix-ins, otherwise your cookie dough balls won’t stick together well.
You’re welcome to use any nut butter you’d like in this recipe. I prefer using natural nut butters (i.e. just nuts, no added sugars), but use what you’ve got on hand.
I like to flatten these healthy cookie dough balls out like small cookies, but keeping them in ball form is also an option.
Want More Healthier Dessert Recipes?
- Fruit Salad with Tahini Granola and Creamy Yogurt
- Roasted Plums and Blueberries with Cardamom and Vanilla
- Pink Salt and Peppercorn White Chocolate-Covered Strawberries
- Fruit & Yogurt Granola Tarts
- Apple Walnut Yogurt Coffee Cake
- All of my dessert recipes!
These no-bake cookie balls are about has healthy as you can get while still tasting like indulgent cookie dough.
- 3 tbsp nut butter
- 3 dried dates , pitted and soaked for at least 30 minutes
- 1 tbsp brown sugar , packed
- 1 tsp vanilla extract
- 1 cup rolled oats
- 4 tbsp whole-wheat flour
- 2 tbsp dark chocolate chips
Place all ingredients except the chocolate chips in a food processor and blend until well combined.
Transfer to a small bowl and mix in the chocolate chips.
Roll heaping teaspoons of dough into balls and place on a plate.
Enjoy right away or let stand for 30 minutes to dry them out a bit before transferring to a sealed container. Store in the fridge for 3 to 5 days.
Reprinted with permission from The Savvy Cook cookbook.