Peanut Butter Chocolate Chip Cookie Dough Balls

If you’re asking yourself what on earth could possibly be better than edible chocolate chip cookie dough – I have the answer right here. Peanut Butter Chocolate Chip Cookie Dough Balls! Peanut butter and chocolate were made to go together. Whoever originally invented the peanut butter cup obviously knew what they were talking about. We all know that Reese’s are Halloween’s most coveted treats for a reason.

These Peanut Butter Chocolate Chips Cookie Dough Balls are so easy to make and even easier to devour. They are extra chunky, thanks to the addition of crushed peanuts. And extra chocolatey, thanks to the addition of literally as many mini chocolate chips as I could fit in them while still getting them to consistently hold together and keep a dough-y texture.

Plus, a big bonus on the “How easy are they?” list – no food processor required! Just a mixing bowl and spatula will do the trick. Clean up just got so much easier.

How do I make my own oat flour?

If you have rolled or quick-cooking oats in your pantry, along with a high powered blender, you have all the makings of oat flour. I usually do a cup at a time and store what I don’t use because I find a cup is a minimum amount I can blend easily. And less than that and it just doesn’t cycle properly.

It really is this simple – just add your oats to the blender. Blend on high speed for ~90 seconds, give or take depending on your blender. Stop if needed to knock down the sides so that all of the oats are cycling through the blades. And just watch for a powdery, flour texture to form. Stop when it is consistent in that flour texture, and get on with making your raw vegan cookie dough balls!

Are they “healthy” cookie dough balls?

Oat flour (basically just oats) is high in antioxidants, soluble fiber, iron, magnesium, protein, and has been shown to lower blood sugar and cholesterol levels. Sweetening with maple syrup keeps them refined sugar-free (depending on the brand of chocolate chips you use). And the peanut butter used in this recipe is the natural kind made just from grinding up peanuts until they release their natural oils.

So as far as cookie doughs go, I would say this one falls on the “healthier” end of the spectrum. Compared to broccoli though, it’s a flop 🙂

How do I store peanut butter chocolate chip cookie dough balls?

They keep well in the fridge for ~5 days, in an airtight container. We often make large batches and freeze them. Just be sure the container is airtight, and they’re best if enjoyed within 1 month of freezing. Thaw in the fridge overnight or leave them on the counter for a few minutes to soften. We eat them frozen, too. They’re like the heavenly chunks in cookie dough ice cream that you dig through an entire bowl to find!

These Cookie Dough Balls are:

Chocolatey
Taste just like raw cookie dough about to be baked
Peanut-y
Oil-free
Satisfying for the sweetest cravings
Easy to make
Freeze well for meal prep
Easy to clean up after – no food processor required!
Completely utterly addicting delicious

Obsessed with raw cookie dough balls? We’re right there with you:

So here they are, our chunky, heavenly, delicious Peanut Butter Chocolate Chip Cookie Dough Balls. If you try this recipe, let us know what you think below! As always, we hope you love them as much as we do – Enjoy!

📖 Recipe

Print Recipe

Peanut Butter Chocolate Chip Cookie Dough Balls – Vegan, GF

These raw, no bake cookie dough balls will satisfy your sweet cravings with the addicting flavor of peanut butter and chocolate chips.

Prep Time10

Total Time10

Course: Dessert, Snack

Cuisine: Gluten Free, North American, Vegan, Vegetarian

Keyword: chocolate chip cookie dough balls, cookie dough balls, edible cookie dough, gluten free cookie dough, no bake, peanut butter balls, raw cookie dough, vegan cookie dough

Servings: 8 Balls

Equipment

Mixing bowl and spatula
Measuring cups and spoons

Ingredients

½ cup Oat flour Make your own from rolled oats! See recipe notes below
¼ cup Natural unsalted peanut butter
3 tbsp Maple syrup
1 tsp Pure vanilla extract
¼ tsp Sea salt
2 tbsp Dairy free mini chocolate chips
1 tbsp Crushed peanut pieces
1-2 tbsp Soy or almond milk (any plant based milk) *Only if needed for texture – see recipe instructions below

Instructions

Add peanut butter, maple syrup and vanilla to the mixing bowl and stir to combine
Add oat flour and sea salt, and fold together until evenly combined and a "cookie dough" texture appears
If your natural peanut butter was a bit dry, your ingredients might be crumbling and not coming together into the sticky dough. Only if this happens to you, add ½ tbsp plant based milk at a time and fold in well until the dough-like texture comes through. Only add as much milk as you need, then stop so the dough doesn't soften too much.
Once you have the right texture, fold in the mini dairy free chocolate chips and peanut pieces
Spoon out into 8 balls and roll gently with your hands to form the shape
Enjoy immediately or pop them in the fridge for an hour to firm up (I love them even more after an hour in the fridge… if you can wait that long!)
Keep extras in an airtight container in the fridge for ~5 days or in the freezer for up for 1 month. They thaw quickly from the freezer when you're ready to enjoy them and pack well in lunches from frozen!

Notes

To make your own oat flour simply run quick cooking or rolled oats through your high powered blender at high speed. It takes about 90 seconds and you may have to stop it and push down the sides a few times. In the end, you’ll get powdery, oat flour. Stop blending as soon as your see the flour appear consistent in texture throughout.