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.
My 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.
- 2¼ cups quick oats (I use Bob's Red Mill certified gluten-free quick oats), divided
- ¼ cup coconut sugar, finely ground in a spice grinder (can substitute brown sugar)
- ⅜ teaspoon salt
- ⅓ cup maple syrup (room temperature)
- ¼ cup melted coconut oil
- ¼ cup unsweetened dairy free yogurt (I use Vanilla So Delicious)
- 1½ teaspoons vanilla extract
- ½ to ¾ cup mini dairy-free chocolate chips, or as many as desired
- Blend 1¼ cups of t he oats in a spice grinder or food processor until powdered into a flour.
- Whisk the oat flour, sugar, and salt together.
- Add the maple, oil, and vanilla, and stir until thoroughly combined.
- Add the yogurt, and stir until combined.
- Finally, stir in the remaining quick oats and as many chocolate chips as you like.
- Chill the dough for 1 hour.
- 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.
Where do I find the wheat version if the cookie dough balls? Would live to try these, but I cannot have oats. Thank you!
It is here -> http://www.godairyfree.org/news/5-low-sugar-dairy-free-recipes-yogurt – scroll down for that recipe. I do need to give that recipe its own home!
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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.
Glad you enjoyed Stephanie! I like them with the coconut sugar, too 🙂
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We make these types of things all the time but never a chocolate chip one! I’ll definitely have to try this!
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.
That’s great! I hope you and the kids enjoy them!
Wow, this is incredible! I’ve been making healthier snacks for my daughter and I think this has to go on my “to-make” list. I love that it has so many good things in it.
What a nice result of a tangent! I love to have these tasty little snacks on hand…even for breakfast!
Energy balls without nut butter?! This mom with kids who have allergies is very very happy! Can’t wait to try!
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…
What a beautiful recipe so easy and so good must try soon!
Thank you Adriana!
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Wow these look great! I would really love one of these right now!
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. 🙂
Thanks Lila! I bet they would love them 🙂
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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Hi, Where can I find coconut cooking oil?
Hi Linda -you mean coconut oil? Coconut oil is sold in most major grocers now, but several brands can usually be found at natural food stores. For price, I prefer to buy online. Here’s a link to one of the brands that I buy: http://goo.gl/p1IUNt
I know these are meant to be eaten raw, but can these be baked? If so, how long and at what heat? Thanks, C
They don’t have any leavener and made need other adjustments as I’ve never made these for baking. If you can eat wheat, this recipe is the baked version of the chocolate chip cookie dough balls that I posted: http://www.godairyfree.org/recipes/wholesome-chocolate-chip-bars
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