Gluten-Free Vegan No-Bake Chocolate Chip Cookie Dough Balls

These Gluten-Free Vegan No-Bake Chocolate Chip Cookie Dough Balls are an easy and healthy recipe that's made with only 7 clean, real food ingredients. They're the perfect plant-based dessert made without chickpeas and can be prepared in under 15 minutes!

Gluten-Free Vegan No-Bake Chocolate Chip Cookie Dough Balls

Here's why this recipe works - my top 3 reasons:

1. No-bake dessert made without chickpeas or eggs
2. Can be prepared in under 15 minutes
3. Made with only 7 clean, real food ingredients

No-Bake Dessert Made Without Chickpeas or Eggs

A common ingredient in no-bake vegan cookie dough is chickpeas, or 'garbanzo beans".

However, not to worry because there's nothing wrong with using chickpeas.

In fact, I used chickpeas in my Cookie Dough Bars recipe in my CLEAN DESSERTS Cookbook and they are delicious!

But some diets don't allow chickpeas or you may not care for the taste of chickpeas which makes this recipe perfect!

In addition, traditional cookie dough is made with eggs, making it not only non-vegan but also unhealthy to consume raw.

In my plant-based version, I created a cookie dough that does not contains eggs.

Can Be Prepared In Under 15 Minutes

You can make this recipe in under 15 minutes with two simple steps.

For example, simply mix the ingredients for the balls in a mixing bowl, and melt the chocolate in a saucepan.

Then dip the balls into the melted chocolate and let them chill in the freezer before serving!

Made With Only 7 Clean, Real Food Ingredients

You'll love how this recipe is made without white flour, white sugar, butter or eggs which are standard ingredients in chocolate chip cookies.

Instead, I used clean, real food ingredients such as almond flour, almond butter, maple syrup, pure vanilla extract, coconut oil, and allergy-free chocolate chips.

My healthy, plant-based recipe is vegan, gluten-free, dairy-free, soy-free, no-bake, no refined sugar and paleo-friendly.

How To Make Chocolate Chip Cookie Dough Balls: Step-by-Step Instructions

Here is how to make this recipe and I'll show you with step-by-step instructions below.

Prepare a cookie sheet lined with parchment paper and set aside.

Step 1: Gather and Measure All Ingredients

Firstly, gather and measure all the ingredients needed to make the recipe.

Make any substitutions per my ingredient substitution tips below.

Step 2: Mix All Ingredients For The Cookie Dough Balls

Secondly, add all the ingredients for the cookie dough balls to a medium-size mixing bowl.

Stir everything together until well combined.

Step 3: Prepare the Balls + Melted Chocolate

Thirdly, take out a tablespoon of cookie dough mixture at a time and roll it into a ball shape.

For example, squeeze the tablespoon of dough in your fist to make it tight and compact.

Then roll it between the palms of your hands into a smooth ball shape.

Place the balls onto the prepared cookie sheet and transfer it to the refrigerator for about 10 minutes to allow the balls to firm.

Next, add all the ingredients for the chocolate coating to a small saucepan and melt on the lowest heat until creamy and smooth.

Stir it continuously and take care to not let it burn.

Step 4: Dip the Balls In the Chocolate Coating

Fourthly, remove the cookie sheet from the refrigerator and dip each ball into the melted chocolate.

Using a fork, gently toss each ball making sure all sides are completely covered.

Return the chocolate-coated balls to the cookie sheet and return to the refrigerator for about 10-15 minutes, or until the chocolate hardens.

Step 5: How To Store the Cookie Dough Balls

Lastly, store in an air-tight BPA-free container in the refrigerator or freezer until ready to serve.

They will get soft and lose their shape if left out at room temperature.

Expert Tips + Ingredient Substitutions For Chocolate Chip Cookie Dough Balls

Here are some expert tips to make this recipe perfectly:

Almond Flour. Even though the recipe calls for (2) cups of almond flour, you may need an extra 1-2 tablespoons depending on the consistency of the nut butter you use. For example, a thin, runny nut butter will need a little extra almond flour. Start with (2) cups and add an additional (1) tablespoon, as needed, until the mixture has a thick, cookie dough consistency that will hold a ball shape.

Almond Butter. I used almond butter because it's a neutral-flavored nut butter, but you can substitute it with cashew butter, peanut butter or even sunflower seed butter.

Maple Syrup. This can be substituted with another liquid sweetener like organic date nectar or organic coconut nectar.

Chocolate Chips. I prefer to use mini-chocolate chips in this recipe so they aren't so overpowering in the balls, but you can use standard-size chocolate chips if you prefer. If you use standard-size chocolate chips, you may want to reduce the amount from (1) cup to ½ cup since they are larger in size.

Coconut Oil. If you don't like the taste or smell of coconut oil, use organic refined coconut oil which has zero coconut taste or smell. In addition, I used such a small amount to help harden the chocolate and can be omitted if you prefer.

Himalayan Pink Salt. This is my salt of preference, however, you can always substitute with sea salt.

Want More Healthy Plant-Based Ball + Truffle Recipes?

Check out these:

• Dried Blueberry Protein Energy Balls
• Triple Seed Energy Balls
• Cranberry Lemon Ball Truffles
• or my CLEAN DESSERTS Cookbook with 72 plant-based no-bake dessert recipes made with clean, real food ingredients just like this one that you will love!