Cookie Dough Balls

Makes 12-14 Dough Bites
Recipe from Oh She Glows Every Day by Angela Liddon. Vegan, Gluten-Free, Soy-free, Oil-free, Kid- and Freezer-friendly!
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  • 1 cup (150 g) raw cashews
  • ½ cups (45 g) gluten-free rolled oats
  • ½ cup (75 g) pitted Medjool dates
  • 1 tablespoon (15 ml) pure maple syrup
  • 1 tablespoon (15 g)  raw cashew butter
  • ½ teaspoon (2.5 ml)  vanilla extract
  • ½ cup (60 g) almond flour or meal
  • ¼ teaspoon (1.66 gl) sea salt
  • 2 tablespoons (20 g) non-dairy mini chocolate chips [suggested: Enjoy Life brand]


In a food processor, combine the cashews and oats and process until a fine flour forms, 30 to 60  seconds.  Be sure not too process too long or the oils will release and the cashews will turn into butter.

Add the dates and process again until the dates are finely chopped.

Add the maple syrup, cashew butter, vanilla, and salt.  Process until combined.  The dough should stick together when you press it between your fingers.  If it’s too dry, add a teaspoon (5 ml) of water and process again.

Pulse in the chocolate chips until combined.

Line a large plate with parchment paper.  Remove the blade from the food processor.  Using your hand, grab a tablespoon (15 ml) of dough and roll it between your hands into a ball.  Set the ball on the lined plate and repeat with the rest of the dough.

Chill the dough balls in the freezer for about 30 minutes.  This just firms them up a bit, but you can enjoy them at room temperature, too.  Store any leftovers in an airtight container in the fridge for up to 1 week or in a freezer-safe bag in the freezer for up to 1 month.


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