If you are looking for a quick, fun, satisfying and irresistible dessert, well look no further. These Chocolate Chip Cookie Dough Balls are it!
They are no-bake dessert that you can whip up on a whim by using a handful of ingredients, most of which you can find in your local grocery store or easily make in a food processor. Some ingredients that you likely already have are almond flour, coconut flour, vegan chocolate chips (I recommend Enjoy Life brand, especially the mini chocolate chips!), almond milk, almond extract, agave nectar, and vanilla bean. Mixing all these together will give you lovely and yummy treats.
What kicks the flavor over the top for me is mesquite powder. Yup, you heard that right – mesquite! This is a new ingredient for me and I’ve been experimenting with its use. The powder comes from and can be used raw, so I’ve been adding it to smoothies. The powder has an earthy and nutty flavor, and that’s why it works really well in these treats.
One tip: add the almond milk gradually in small increments, 1/4 cup at a time. After each addition mix your ingredients well and let them rest for few second before adding more milk. This will help your cookie dough absorb the liquid and result in a moist dough that will come together well as you roll it.
And speaking of rolling, be gentle but not too gentle. The dough should not be crumbly – if it is you likely need a drop or two more almond milk or if you like to kick it up a notch in terms of calories you could add some almond butter which will help hold things together. Use the same technique you would when putting together meatballs: scoop a tablespoon or so of the dough into the palm of your hand and start rolling and squeezing at the same time until you have a nice little treat in your hand.
Since these cookie doughs are free of eggs, butter and flour, they are totally fine to snack on as you make them. Just remember to save a few for later!
Gluten-Free (and Vegan) Chocolate Chip Cookie Dough Balls
What you’ll need:
1 cup almond flour
1 cup coconut flour
1/4 cup mesquite powder
1/4 cup agave nectar (maple syrup, or other sweetener of choice)
1 teaspoon almond extract
1 vanilla bean, scraped
1 cup mini chocolate chips, vegan
3/4 – 1 cup vanilla almond milk, unsweetened (or another dairy-free alternative; if you are using a sweetened version just add less agave nectar; if you are using plain version add a bit more vanilla bean)
What you’ll do:
- In a large mixing combine all the ingredients except almond milk. Mix well and start adding the milk, 1/4 cup at a time. The final dough should be moist but not wet.
- Using your hands, take one tablespoon of the chocolate cookie dough mix and shape it into a tight ball. As you are shaping the ball, keep rolling and pressing. The ball should stick together, if not consider adding a tablespoon or two of almond milk.
- You can enjoy these chocolate cookie dough balls immediately. They are best freshly made, but they also keep ok, covered at room temperature for 2 days or so.
Copyright © Eat the Vegan Rainbow, 2018
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