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Cookie Dough Balls

  • Author: Natalie
  • Prep Time: 15 minutes
  • Chilling Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 12 balls 1x
  • Category: bites
  • Method: no bake
  • Cuisine: american


No-bake chocolate chip cookie dough balls dipped in dark chocolate for a healthy take on truffles. Vegan and gluten-free made with, oats, tahini, maple syrup, and extra protein!


  • 1/4 cup (60g) dairy-free yogurt
  • 23 tbsp (40-60g) maple syrup
  • 1/4 cup (65g) tahini (or nut butter of choice)
  • 1 tsp vanilla extract
  • 1 cup (120g) oat flour*
  • 1/4 cup (30g) protein powder**
  • 1/2 tsp salt
  • 1/3 cup (80g) mini chocolate chips
  • 2/3 cup (160g) dark chocolate chips, melted***


  1. Stir together the yogurt, maple syrup, tahini, and vanilla.
  2. Add the flour, protein powder, salt, and mini chocolate chips. Mix to form a thick dough.
  3. Scoop/roll into balls. Freeze 2 hours.
  4. Melt the dark chocolate chips.
  5. Use a toothpick to pick up each dough ball and dip in the dark chocolate, coating all sides and allowing excess to run off to get a thin snappy coating. Sprinkle with flaky salt if desired.
  6. Place on a plate lined with wax paper, and refrigerate 5 minutes until chocolate is set. 
  7. Keep in the fridge in an airtight container for up to a week.


*For a grain-free option, try THIS recipe or THIS recipe instead.

**Optional, you can replace with more flour instead.

***If not using the Hu Gems linked, add 1 tbsp melted coconut oil for a thinner easier coating.

Keywords: gluten free, protein, snack, dessert, truffle, chocolate chip, easy, healthy, tahini, oat, dairy-free