Chocolate Chip Oatmeal Cookie Dough Balls


My “ode to unsweetened dairy-free yogurt” recipe post got a little out of control. I had too many ideas, and started to veer off on tangents – these delicious oatmeal cookie dough balls being one of them. So rather than omit, I’ve given the recipe its very own home.

Chocolate Chip Oatmeal Cookie Dough Balls - a snack-worthy healthy treat recipe that's dairy-free, gluten-free, allergy-friendly, vegan and oh-so delicious!

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingMy niece loved the original cookie dough balls, but I wanted a heartier, gluten-free version that Tony could enjoy, too. It required just a touch of adaption to get just the right texture.

These oatmeal cookie dough balls are actually softer than the wheat version and have a milder flavor and earthy texture. My niece likes these, but prefers the wheat ones, while the oat version is definitely my favorite, and Tony certainly wasn’t complaining!

Reader Recipe Raves

I received the following feedback on this oatmeal cookie dough balls recipe via our Facebook Page:

Stephanie: “Those are yummy! I made them for a cookie exchange at work last Christmas. They were a winner!”

Claire: “I made these tonight with my daughter who’s milk, egg and soya free. I halved the recipe. They’re lovely.”

Cherie: “Love these! I often bring them to parties so I have a yummy dairy-free snack, and I’ve shared this recipe many times!”

Special Diet Notes & Options: Oatmeal Cookie Dough Balls

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free (with certified gluten-free oats), nut-free, peanut-free, soy-free, vegan and vegetarian.

Wholesome Chocolate Chip Oatmeal Cookie Dough Balls
Prep time
Total time
Serves: 12
  1. Blend 1¼ cups of t he oats in a spice grinder or food processor until powdered into a flour.
  2. Whisk the oat flour, sugar, and salt together.
  3. Add the maple, oil, and vanilla, and stir until thoroughly combined.
  4. Add the yogurt, and stir until combined.
  5. Finally, stir in the remaining quick oats and as many chocolate chips as you like.
  6. Chill the dough for 1 hour.
  7. Shape into balls (we use a ½ tablespoon for minis or 1 tablespoon for larger) and store in the refrigerator or freezer for enjoying at will.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Where do I find the wheat version if the cookie dough balls? Would live to try these, but I cannot have oats. Thank you!

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  4. Stephanie Jensen on

    I made these for a cookie exchange at work. They were a winner. I used the brown sugar. I thought that the brown sugar made them pretty sweet. My husband didn’t care. I may need to try the coconut sugar.

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  6. I love finding this recipe – already gluten-free and dairy-free! My friend brought over something like this recently after my baby was born and the big kids thought they were amazing. I can’t wait to make these for them.

    • Yes, I admit that nut butter gets all the love in the dairy-free community, but I try to offer a lot of nut-free gems, too! Just posted some caramel cupcake sundaes today that I tested top allergen-free, too! I used cashew ice cream on them, but the base recipe for the caramel cupcakes and caramel sauce is dairy-free/nut-free, just use another ice cream…

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  8. What a fabulous reconfiguration for the traditional choc chip and oatmeal cookie. My kids are lactose intolerant and I am always looking for easy and fun dairy free recipes. 🙂

  9. Hi there!! 2 questions: can you sub honey for the maple syrup?? And can you use stevia in the raw instead of coconut sugar?? Thank you!!

    • Hi Lisa, both subs should “work” but they will give off a different, sharper, probably sweeter taste. My version is a little more “caramel-like” and subdued. Assuming your taste buds are used to stevia on the raw (some find it off putting) it should be good!

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