Chocolate Cookie Dough Balls

Chocolate Cookie Dough Balls


NOTHING BETTER CACAO POWDER: Yum…here’s where the natural chocolate-y goodness comes from. Also, cacao powder is packed with flavonoids—known to lower cholesterol, increase insulin sensitivity and improve blood flow.

MINI DARK CHOCOLATE CHIPS: These add both flavor and CRUNCH….plus a bit of satiety! If you’re completely avoiding sugar, mix in some cacao nibs instead. I’ve done it…they’re still delish!

PURE MAPLE SYRUP: I thought these tasted sweet enough without the syrup…but hubby preferred the batch with….good thing you can “taste” the batter raw and determine where you are on the sweet-o-meter before rolling into balls!

SEA SALT: I love a little sprinkle of salt with my chocolate…but it’s not a problem to omit if you’re skipping salt.

VANILLA: A little scrape of a vanilla bean would impart great vanilla flavor if you don’t use vanilla extract.

GROUND FLAX: A great way to get in some fiber, Omega 3s and antioxidant rich lignans. The ground flax also helps hold these chocolate balls together. Ground chia seeds would be the best substitute, followed by any ground nut/seed…almond meal or walnut meal would be top choices.

BLACK BEANS: Bet you didn’t see that one coming! In addition to adding some protein and fiber, the black beans add great texture to these little bliss balls. If you don’t have any black beans, a good sub would be chick peas.

MEDJOOL DATES: Dates are full of nutrients antioxidants and fiber….which balance the natural sweetness without spiking your blood sugar. Using whole foods, like dates as a delicious natural sweetener in recipes eliminates the need for sugar. A good sub would be raisins because they will also supply the “sticky” factor.

ROLLED OATS: A fiber rich whole grain that is naturally gluten-free. I use sprouted oats for an easy to digest source of vitamins, minerals and antioxidants. You could substitute 1/2 flour (your choice) and 1/2 almond or coconut flour). I like to use Thrive Market Organic Oats or One Degree Organic Sprouted Oats. Whatever brand you use, be sure they are non-GMO and glyphosate free.

PEANUT BUTTER: For nut allergies, use sunflower seed butter. Otherwise, cashew butter would be the best nut substitute.


This is a super easy recipe to make with a food processor. First add the rolled oats and process into a coarse meal. I like to use Thrive Market Organic Oats or One Degree Organic Sprouted Oats. Whatever brand you use, be sure they are non-GMO and glyphosate free.

Next, add in the peanut butter, dates, black beans, ground flax, cacao powder, maple syrup, vanilla and sea salt. Basically, everything but the chocolate chips. You’ll want to stop a few times to scrape down the sides to be sure everything is totally incorporated and your cookie dough batter is smooth.

At this point, transfer to a bowl to stir in the mini chocolate chips by hand. I used an offset spatula because the dough will be “heavy” and hard to stir with a flimsier spatula, though a wooden spoon would also work well. If the dough is too sticky to work with, place the bowl in the fridge for 30 minutes and then proceed.

Stir in the chocolate chips by hand. If dough is too sticky to form chocolate balls, place bowl in the fridge for 30 minutes to firm up.

Use a small scoop or two spoons to scoop the edible cookie dough out onto a parchment lined rimmed tray.

You should get 24 golf ball sized cookie bites from one recipe. Once they’re all scooped onto your parchment, you can roll them into smooth balls. It’s easiest to do this with slightly damp hands.

Now is the time to add in any optional toppings. I like to roll my chocolate bliss balls in hemp seeds. What a tasty way to get some extra protein, fiber and fatty acids.



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