Baked cookie on the outside, soft cookie dough center. These cookie dough balls are the best of both worlds! The perfect sweet treat or snack.
You know when you’re baking cookies and you can’t stop eating the cookie dough, and suddenly you realize that you barely have enough left for cookies? You know it’s happened to you, or you’re lying to yourself. Those lies stop here.
Introducing Oatmeal Chocolate Chip Cookie Dough Balls. These babies are a cross between a baked cookie and soft raw gooey cookie dough. Made especially for those of us that can’t decide what we want. I’m terrible at decisions, so making this cookie was a necessity. Like water. Both extremely important.
Cookie Dough Perfection
Just look at that soft cookie dough center and tell me you don’t want to shove that in your mouth now. These were a little bit of an accident. It was one of those “toddler tantrums all day” type of days, so I quickly rolled balls and shoved them into the oven.
When I took them out, I expected them to have settled down. Instead I got this dense ball like bit of goodness with a half baked center. Complete perfection. Cookie dough balls it is!
Cookie Dough Balls – Ingredients
I know there are some cookie dough lovers out there. And some of you are terrible at decisions too. Or maybe you just need to solve some life problems by eating these cookie dough balls.
Here’s a low down of what’s in them;
- gluten free flours
- flax egg
- coconut butter
- almond milk
- date paste
- vegan chocolate chips
More Vegan Cookies You Might Like;
- Oatmeal raisin pecan cookies
- Chunky monkey cookies
- Vegan breakfast cookies
- Sea salt chocolate chip cookies
Whatever the reason, give them a try. Don’t forget to let me know how many you ate before realizing they were almost gone. Leave a comment here, find me on Facebook or tag me on Instagram at both @veggiesdontbite #veggiesdontbite so I don’t miss it! And don’t forget to tag me in your main comment on Instagram because they changed some rules and make it easy to miss things! I do respond to each and every comment I see so I’m never ignoring you!
- 1 flax eggs 1 tablespoons ground flaxseed plus 3 tablespoons water
- 1 cup gluten free rolled oats
- 1/2 cup gluten free oat flour or blend oats into oat flour
- 1/2 cup tapioca flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon Himalayan pink salt
- 1/4 cup plus 2 tablespoons coconut butter
- 1/2 heaping cup date paste
- 2 tablespoons molasses
- 1 1/2 teaspoons – 2 tablespoons almond milk or water
- 1 1/2 teaspoons vanilla extract
- 1 cup vegan chocolate chips
Preheat oven to 350F (180C). Mix 2 tablespoons ground flaxseed with 6 tablespoons water to make flax eggs and set aside.
- Mix together the oats, flours, baking soda, and salt and set aside.
- Using a stand or hand mixer, beat together the coconut butter, date paste and molasses. Add 1 tablespoon milk, flax eggs and vanilla extract. Keep beating until everything is combined well.
- Using the paddle attachment on your stand mixer, or a spoon, add in dry ingredients and mix. Add more milk if needed. You want it the consistency of soft play dough. Add chocolate chips. Mix until just combined.
- Using your palms, roll into dense smooth balls and put on parchment lined cookie sheets. These don’t settle down when cooking. You can also just use a spoon to drop spoonfuls, but they won’t be as dense when baked.
Bake for 11-13 minutes or until they begin to brown. Cookie balls will harden a bit more as they cool. You don’t want to over bake them or they won’t get that partially raw middle.
- To make this nut free, use a nut free milk in place of the almond milk.
- To make this coconut free, you can try subbing the coconut butter with oil or vegan butter but the consistency will be different, and it will not be an oil free recipe anymore.
- You can also sub in 1/2 cup dairy free yogurt or applesauce (or a combo of the two) to keep this oil free, however when I tried this it yielded more of a muffin type consistency rather than a dense cookie dough type ball.
- If you try this don’t use the milk.