These no-bake and vegan Oatmeal Chocolate Chip Cookie Dough Energy Balls taste like an oatmeal chocolate chip cookie and are easy to make in minutes with just 6 simple ingredients.

This is more of a healthy snack or dessert recipe, if you’re looking for edible dessert cookie dough, try my Edible Peanut Butter Cookie Dough or Healthy Edible Cookie Dough, both are gluten-free and made with almond flour. For protein “cookie dough” this 2-Ingredient Vegan Protein Cookie Dough made with sweet potato and protein powder is yummy to!

A plate full of chocolate chip cookie dough balls.

Highlights

  • Vegan and gluten-free recipe.
  • Oil-free.
  • No refined sugar and can be sugar-free.
  • No baking needed.
  • Perfect for a healthier sweet treat.
  • Easy to customize.
  • About 100 calories each.
  • Makes 20 energy balls.

Ingredients

  1. Cashews. You’ll want to use “raw” cashews that have not been roasted or have added oil or salt. You can substitute the cashews with walnuts or almonds, or any combination or cashews, almonds and walnuts. I like cashews best for this recipe. For a recipe without nuts, try these No-Bake Oatmeal Raisin Cookie Dough Bites and use sunflower seed butter instead of almond butter.
  2. Dates. Make sure you dates are soft and moist before using in this recipe as they help hold everything together. If they seem on the dry side, soak them in hot water for 15 minutes then drain well before using in the recipe. Medjool, sayer or deglect noor dates are all suitable.
  3. Oats. Since they’ll be blended up, you can use rolled oats, quick oats or minute oats. Make sure you use gluten-free certified oats if you need the recipe to be gluten-free.
  4. Chocolate. Use dairy-free chocolate chips or finely chopped dark chocolate if you want the recipe to be vegan. Otherwise, any chocolate chips work. I like Enjoy Life or Camino chocolate chips.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Adjustments

  • For a lower-sugar energy ball, use sugar-free chocolate chips or cacao nibs instead of chocolate chips.
  • Substitute any variety of nuts or a mix of nuts.
  • Add up to 3 tbsp chia seeds or ground flax for healthy fats.
  • These can also be made as energy bars. Press the dough into an 8×8-inch pan and chill until firm, then cut into bars.

Step-by-Step Instructions

Cashews, oats and dates in a food processor.

Step 1: Add everything but the chocolate chips to your food processor and blend into a thick dough. If it’s not sticking together, which can happen if your dates were too dry, add 1 tbsp of warm water.

Cashew cookie dough and chocolate chips in a food processor.

Step 2: Once you have the yummy cookie dough blended up, add the chocolate chips and pulse a few times to combine.

Step 3: Use your hands or a small cookie scoop to roll the dough into balls.

Raw chocolate chip cookie dough balls on a plate.

Recipe FAQS

Are these cookie dough balls gluten-free?

Yes. The recipe is gluten-free as written but be sure to use gluten-free certified oats if needed and check the label on the chocolate chips you use.

How do you store cookie dough balls?

These are best stored in an airtight container in the fridge or freezer. They’ll last for 2 weeks in the fridge or 3-4 months in the freezer. They’re ok at room temperature if taking to-go (hiking, road trip, etc) but I’d recommend keeping them in the fridge or freezer beforehand.

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A plate full of chocolate chip cookie dough balls.

No-Bake Oatmeal Cookie Dough Energy Balls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 20
  • Category: Snack
  • Cuisine: American
  • Diet: Vegan
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Description

Sweet, little bites of no-bake chocolate chip cookie dough that are healthy enough for a snack but taste like dessert!


Ingredients


Instructions

  1. Place the cashews in a food processor until broken down into a grainy flour-like consistency.
  2. Add the rest of the ingredients and mix until it forms a thick, sticky dough you can press between your fingers. If it seems to dry or crumbly, add 1 tbsp warm water and process again.
  3. Add the chocolate chips and pulse a few times to combine.
  4. Use your hands to roll into approximately 20 balls.

Notes

It’s important to use soft, moist dates to bind the recipe. If your dates are dry or you’re unsure, soak them in hot water for 10-15 minutes then drain well before use.

Store balls in an airtight container in the fridge for up to 2 weeks or freezer for up to 3 months.


Nutrition

  • Serving Size: 1
  • Calories: 107
  • Sugar: 8g
  • Sodium: 59mg
  • Fat: 5g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 2g

This recipe was originally published on December 20, 2016.