Oh. My. Cookie Dough. Vegan Chocolate Chip Cookie Dough!
These little cookie dough balls might just be my new favorite pre-dinner snack. That’s a thing, right? Of course, it is! They also happen to be my new favorite post-dinner snack, post-workout snack, and post-getting out of bed snack… I mean they’re raw cookie dough balls. I am never not craving one.
These 5 Ingredient Vegan Chocolate Chip Cookie Dough can be thrown together in 10 minutes or less. I’m sure I’ve got it down to about 4 minutes since we make them almost daily now. (They’re just so good, I can’t stop!)
They’re free of refined sugars (depending on the chocolate chips you use), so fairly healthy as far as cookie dough balls go. I also left out the coconut oil in this recipe in another bid to try to up the healthiness factor. Almond butter and maple syrup act as the binders, for the oat flour, sea salt, and dairy free chocolate chips. And a splash of vanilla is what really sends that true cookie dough flavor into high gear.
Do these need a food processor to make?
Nope! These chocolate chip cookie dough balls are the definition of EASY. Just a bowl, spatula, and a few measuring devices are all you need. Drop all of the ingredients into one bowl, stir and fold, and the dough appears like magic. I recommend rolling them into bite-sized balls for easy, portioned snacking. But that’s a step you can always skip if you prefer to eat it straight off the spatula. No one’s judging here. Let’s all be raw cookie dough fanatics together.
Let’s talk substitutions.. are there any?
Oat Flour:
There are always things you can swap in or out and get a still-delicious result. And then there are things like oat flour, that need to be kept as-is in order to produce something resembling cookie dough from this recipe. Oat flour is the base because it’s safe to eat without baking, and gives a great texture just like raw cookie dough. It’s really easy to make, too. Just run rolled or quick-cooking oats through your high powered blender, and you’ve got oat flour in about 90 seconds. And that version is usually significantly cheaper than buying the same stuff at the store.
Almond butter:
Peanut, cashew, or sunflower seed butter can be subbed in for almond butter if you have one of those on hand. Cashew butter will give the most similar taste. Peanut butter will just make these “Peanut Butter Chocolate Chip Cookie Dough Balls” instead. Yum! And sunflower seed butter will work but may need a bit of brown sugar *to taste to balance out its flavor.
Maple Syrup:
Honey will work for a non-vegan option. Brown rice syrup will also do the trick for binding, but won’t be as sweet in the end. Agave is one I have not tried (though I suspect it will work just fine), but if you do please let us know how it went in the comments.
Pure Vanilla Extract:
There is no substitute for pure vanilla. It’s really what gives raw cookie dough that signature flavor, which is putting a lot on the shoulders of such a scant ingredient.
So here they are.. our easy peasy OH SO DELICIOUS 5 Ingredient Vegan Chocolate Chip Cookie Dough Balls. They are vegan, gluten-free, take 1 bowl, and about 10 minutes to make. Eat them right away, or refrigerate for an hour to let them firm up (I loooove the flavor from the fridge if you can stand the wait).
If you try these vegan cookie dough balls, drop us a line in the comments and let us know how it went! In the meantime, we hope you love this cookie dough recipe as much as we do. And for the peanut butter fans, try our Peanut Butter Chocolate Chip Cookie Dough Balls – Enjoy!
📖 Recipe
5 Ingredient Chocolate Chip Cookie Dough Balls
Equipment
- Mixing bowl and spatula
- Measuring cups and spoons
Ingredients
- ½ cup Oat Flour Make your own by running rolled or quick cooking oats through your high powered blender until powdery flour forms
- 2 tbsp Almond butter
- 2 tbsp Maple syrup
- 1 tsp Pure Vanilla Extract
- ¼ tsp Sea salt optional
- 2 tbsp Dairy free chocolate chips
Instructions
- Add all all ingredients to a mixing bowl and use a spatula to stir and fold well until combined
- A cookie dough texture will form when everything is mixed – if your almond butter was dry, then your cookie dough might look crumbly. If this happens, add ½ tbsp of any plant based milk at a time. Mix well after each addition and stop when you get the desired cookie dough texture. (Use this trick with any raw dough recipe because the consistencies of nut butter vary a lot so this comes in handy!)
- Scoop into 8 portions and roll/shape into balls
- Enjoy right away or pop them in the fridge for an hour to firm up (I love the taste and texture out of the fridge, but sometimes it's hard to wait!)
- Store in an airtight container in the fridge for ~5 days or the freezer for 1 month. Thaw in the fridge over night or at room temperature right before you eat!
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