Oatmeal Cookie Dough Balls, WFPB

I am proclaiming these date balls one of my greatest epiphanies in the kitchen thus far--a revelation straight from heaven! They are that good!

It all started when a friend brought me some amazing chocolate date balls at Christmas and I then wanted to make some kind of vanilla rendition.

The taste and texture is very reminiscent of oatmeal cookie dough, which I don't know about you, but I always loved eating the cookie dough more than the cookies. They come together super quick, making them an ideal treat for my kids who have now started taking them to church activities, school parties, and other social gatherings when non-vegan treats will be present.

I am super excited to share this recipe with you and hope you will love it as much as we do!


1 C soft pitted dates* (about 15 dates)

2/3 C blanched almond flour

2/3 C regular rolled oats

1 tsp vanilla extract

1/4 tsp almond extract

2 Tbsp maple syrup


Using the large bowl of a food processor, fitted with the metal chopping blade, combine dates, almond flour, and oats. Then turn on high and process for about 15-20 seconds until you get a fine, crumbly mixture.

Now add the maple syrup, vanilla extract, and almond extract and turn the food processor back on high again.

Leave the food processor running until a ball begins to form (about 1-2 minutes).

The dough will be warm and extra sticky so you will want to place it in an air-tight container in the fridge to cool for about 20 minutes before you begin to roll it into balls.

If you want to make these chocolate chip cookie dough balls, you can mix in some mini chocolate chips by hand. My favorite are the vegan ones by Enjoy Life.

Note: You will get the best result if you sort through your dates and find the softest ones. I prefer barhi dates as they are softer and have a caramel-like flavor, but they can be hard to find so medjool dates are my second choice.

Also, when measuring out the dates, do not press them into the measuring cup.

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