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–+ servings
Cookie dough energy balls with a bite on white marble.

Cookie Dough Energy Balls (6 Pantry Staples)

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 16 balls
Author: Nico Pallotta

  • 1 cup (100 g) old-fashioned rolled oats
  • 1 cup (110 g) almond flour
  • ⅓ cup (80 g) creamy almond butter
  • ¼ cup (80 g) maple syrup or honey
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt optional, but recommended
  • ⅓ cup (60 g) mini chocolate chips

  • Blend the oats: Add 1 cup old-fashioned rolled oats to a food processor and pulse for about 30 seconds until they resemble a coarse flour. A little texture is good.
    Step 1 Blending rolled oats into a coarse flour in a food processor.
  • Make the dough: Add 1 cup almond flour, ⅓ cup creamy almond butter, ¼ cup maple syrup, 2 teaspoons vanilla extract, and ¼ teaspoon salt. Process until the mixture completely comes together into a soft, cookie dough-like consistency (about 30–45 seconds).
    Step 2 Mixing ingredients into soft cookie dough energy balls mixture.
  • Add the chocolate chips: Add ⅓ cup mini chocolate chips and pulse 10 to 15 times, just until they're evenly distributed throughout the dough.
    Step 3 Folding mini chocolate chips into the cookie dough mixture.
  • Roll into balls: Scoop about 1½ tablespoons of the mixture into your hand. Squeeze it firmly a few times until it holds together, then quickly roll it between your palms to form a ball. A small cookie scoop makes portioning easy. If the mixture feels too soft, refrigerate it for 10 minutes before shaping.
    Enjoy immediately or refrigerate for a firmer, chewier texture.
    Step 4 Rolled cookie dough energy bites into smooth bite-sized balls.
Substitutions
  • Rolled oats → Quick oats (for a softer texture).
  • Almond flour → Almond meal (slightly more rustic texture).
  • Creamy almond butter → Cashew butter or peanut butter.
  • Maple syrup → Honey, agave syrup.
  • Vanilla extract → Pure vanilla extract is best; no recommended substitute.
  • Fine sea salt → Kosher salt (use a little more by volume).
  • Mini chocolate chips → Regular chocolate chips or chopped dark chocolate.
 
Tips
  • Use almond flour for the smoothest, most cookie dough-like texture.
  • Pulse the oats lightly—a coarse flour gives the best bite.
  • Choose natural almond butter and stir it well before measuring.
  • Don't skimp on the vanilla—it's key to the classic cookie dough flavor.
  • Use mini chocolate chips and pulse them in for easy, even distribution.
  • Adjust the dough as needed: Add maple syrup or almond butter if dry, or a little more oats if sticky.
  • Chill for 10–15 minutes if you prefer a firmer, chewier texture.
  • Store cold: Refrigerate for up to 1 week or freeze for up to 3 months.
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