These oatmeal cookie dough balls are sweet, chewy, and totally healthy! Each bite-sized ball tastes exactly like peanut butter oatmeal cookie dough. The recipe is made in under 10 minutes with vegan and gluten-free ingredients. Enjoy these oatmeal energy balls for a quick snack or as a healthy dessert!
Edible oatmeal cookie dough
Have you ever created cookie dough and only half made it to the oven? Yeah, me too. I would much rather dig my spoon straight into a bowl of cookie dough rather than bake it into cookies. There are a couple problems with this action, though. Firstly, we all know we aren’t supposed to consume raw dough. Second, it’s not all that great for us (but this only matter sometimes!).
What’s my solution, you ask? Oatmeal cookie dough balls. These bite-sized balls are edible, chewy, perfectly sweet, and ridiculously tasty. You’d never guess the recipe is made with healthy, vegan and gluten-free ingredients. If you’re a cookie dough lover, you will adore them! With 10 short minutes of your time, you’ll have a new go-to snack/nutritious dessert.
What ingredients are in oatmeal cookie dough balls?
This recipe is wholesome and healthy, although you’d never guess it by the taste. See the ingredients list below:
- Rolled oats
- Medjool dates
- Peanut butter
- Maple syrup
- Vanilla extract
- Mini chocolate chips
How to make oatmeal cookie dough balls
For the full recipe, scroll down to view the recipe card below.
First, add the rolled oats, pitted medjool dates, creamy peanut butter, maple syrup, cinnamon, vanilla extract, and salt to a food processor. Process until a sticky, pinchable dough is formed.
Second, transfer the oatmeal cookie dough to a large bowl. Pour the mini chocolate chips over the dough. Use clean hands to fold the chocolate chips into the dough.
Then, use a cookie scoop (or tablespoon) to scoop the dough into 12 rounds. Roll the dough into evenly formed balls.
Last but not least, enjoy! You’ll definitely want more than just one; they are so addictive.
Check out my best tips for perfecting these oatmeal cookie dough balls!
- Use rolled oats instead of quick oats. In my opinion, they provide a nicer texture and flavor.
- Soft medjool dates are ideal for this recipe. If your dates are very dry and hard, soak them in warm water for 5-10 minutes. After, drain the water and pat the dates dry. Then, begin the recipe.
- Use any type of nut butter. I’m a major lover of all things peanut butter. Therefore, the choice was obvious for me. If you happen to love almond butter or cashew butter, go ahead and use those instead. Have a nut allergy? No worries; sunflower seed butter will work perfectly for you.
- Mini chocolate chips are preferable, but regular chocolate chips also work.
- To keep these oatmeal energy balls moist and chewy, store them in an airtight container at room temperature. I do not recommend refrigerating them; the balls will take on a drier texture once refrigerated.
More vegan energy balls and bliss balls:
- Peanut Butter Energy Balls
- Chocolate Chip Cookie Dough Balls
- Chocolate Coconut Energy Balls
- Coconut Almond Bliss Balls
- Chocolate Peanut Butter Bliss Balls
- Pecan Pie Bliss Balls
More no bake dessert recipes:
- Edible Vegan Cookie Dough
- No Bake Cookie Dough Bars (Vegan, Gluten-Free)
- Vegan Chocolate Chip Cookie Dough Cups
- Vegan Snickers Bars
- No Bake Brownie Bites
- No Bake Vegan Brownies
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These oatmeal cookie dough balls are ridiculously tasty and so easy to make! Enjoy a bite-sized ball of edible cookie dough made with healthy ingredients.
- Add rolled oats, pitted medjool dates, peanut butter, maple syrup, cinnamon, vanilla extract, and salt to a food processor. Process until a sticky, pinchable dough is formed.
- Transfer oatmeal cookie dough to a large bowl. Pour mini chocolate chips over the dough. Use clean hands to fold the chocolate chips into the dough.
- Use a cookie scoop or tablespoon to scoop the dough into 12 rounds. Roll the dough into evenly formed balls. Enjoy!
- Use soft dates, if possible. If your dates are super dry and hard, you can soak them in warm water for 5 minutes. After, drain the water and pat the dates completely dry with a paper towel. Proceed with the recipe.
- Use large medjool dates. If your medjool dates are on the smaller end, you may need to use 1-2 additional dates in order to create a sticky dough.
- Store in an airtight container at room temperature. Do not refrigerate; the balls dry out if you refrigerate them (due to the oats).
- Serving Size: 1 ball
- Calories: 203 calories
- Sugar: 22.5g
- Fat: 8g
- Saturated Fat: 2.5g
- Carbohydrates: 33g
- Fiber: 3.5g
- Protein: 5g
Keywords: oatmeal cookie dough balls, oatmeal energy balls, edible oatmeal cookie dough
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