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Small blue bowl filled with chocolate cookie dough balls. Some have a coating of hemp seeds on the outside. There are mini chocolate chips and bits of rolled oats scattered around the bowl on a white marble countertop.
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5 from 80 votes

Chocolate Cookie Dough Balls

A chocolate lovers dream! Rich and decadent taste with no added sugar and black beans for added protein and fiber. A healthy snack made with pantry ingredients that's meal prep and freezer friendly.
Prep Time5 minutes
Additional Time30 minutes
Total Time35 minutes
Course: Snack
Cuisine: American
Diet: Vegan
Servings: 24 Cookie Balls
Calories: 92kcal
Author: Debra Klein

Equipment

Ingredients

  • ½ cup old fashioned rolled oats
  • 1 15-oz can black beans rinsed and drained
  • ½ cup peanut butter
  • 8 medjool dates
  • ¼ cup raw cacao powder
  • 2 Tablespoons ground flax seeds
  • 2 teaspoons vanilla extract
  • ¼ teaspoon sea salt
  • ¼ cup mini dark chocolate chips

OPTIONAL

  • 2 tablespoons pure maple syrup

Instructions

  • Place rolled oats in food processor and turn on until broken up into a coarse flour.
  • Add remaining ingredients, EXCEPT FOR CHOCOLATE CHIPS and process until the "dough" comes together. You may need to scrape down the sides a few times, and then continue to process so everything is well incorporated.
  • Stir in mini chips by hand and then place the "dough" in the fridge for a minimum of 30 minutes. This will make them less sticky and easier to handle.
  • Use a small scoop or 2 spoons to portion out 24 golf ball sized cookie balls onto a small baking sheet lined with unbleached parchment paper. Then, wet hands and roll them into smooth balls.
  • Roll into toppings*, if desired. Pop into the fridge to solidify. After 30 minutes, transfer to airtight container.
  • Store in an airtight container in the fridge for 2 weeks or in the freezer for 3 months.

Notes

FOR NUT FREE: Substitute sunflower butter for the peanut butter to make this nut free. You can also use cashew butter in place of the peanut butter for a delicious result.
DATES: For soft, moist dates, buy them with the pits still inside and remove when ready to use. Otherwise, if your dates are hard, soak them in hot water for 5-10 minutes and drain thoroughly before proceeding with the recipe.
MAPLE SYRUP: These were plenty sweet for me without the maple syrup...but hubby liked them better with the syrup. If you alter the amount of syrup, be mindful that the consistency may be off. For every 1 Tablespoon maple syrup you add or subtract, do the same tablespoon by tablespoon with the oats.
CHOCOLATE: If you can't find mini dark chocolate chips, use a high quality dark chocolate bar and chop yourself into small chunks.
OPTIONAL TOPPINGS: Roll chocolate cookie dough balls into hemp seeds, coconut, chia seeds, sesame seeds, freeze dried raspberries just after forming into smooth balls. Tell me in the comments what toppings you used.

Nutrition

Serving: 1g | Calories: 92kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 49mg | Fiber: 2g | Sugar: 8g