These healthier no bake cookie balls taste like soft cookies but don’t require any baking. They are just 4 ingredients and don’t require any wheat flour, eggs, dairy, refined sugar or butter. They take only a few minutes to prepare and store well.
No Bake Cookie Balls in a small bowl

These cookie balls are an easy snack or dessert. I love keeping some in the fridge or freezer for whenever I need a sweet treat. You can also customize them with different mix-ins or coat them in chocolate.

Ingredients

  • Almond flour
  • Coconut Oil
  • Maple syrup
  • Dark chocolate

Almond flour: These cookie balls are made with superfine almond flour. You can also use homemade oat flour as a substitute but I prefer the texture and taste of superfine almond flour. Avoid using regular almond flour or almond meal which are not fine enough.

Coconut oil: Coconut oil is used to create a rich, melty texture. Coconut oil also helps bind the flour together. You can use either refined coconut oil or unrefined coconut oil.

Maple syrup: The cookie balls are sweetened with maple syrup. You can also use other liquid sweeteners like honey.

Dark chocolate: I like adding chopped dark chocolate or mini chocolate chips to make the balls look and taste more like cookies. If you want these to be dairy-free and refined sugar free, make sure to use a chocolate that is dairy-free and refined sugar free.

How to Make No Bake Cookie Balls

  • The almond flour, coconut oil and maple syrup are mixed together until a dough forms. The chocolate is stirred in.
  • Use a 1.5 tablespoon cookie scoop to scoop the dough. Roll the dough between your palms to form smooth balls.
  • The balls can be eaten right away, but I do like to put them in the fridge to let them firm up a little more.

Texture

These cookie balls taste like soft cookies or cookie dough. They are lightly sweet. You can make them sweeter by dipping them in chocolate or adding a sweeter chocolate mix-in like milk chocolate chips.
No Bake Cookie Balls with mini chocolate chips

Expert Tips

  • If using oat flour as a substitute, I recommend using homemade oat flour since the cookie balls are not cooked or baked.
  • You can add different mix-ins. I think adding some chocolate helps the balls taste more like cookies.
  • The balls can be stored in the fridge or freezer.

No Bake Cookie Balls made with oat flour and chocolate chips

More No Bake Ball Recipes

5 from 4 votes

4 Ingredient No Bake Cookie Balls

These no bake cookie balls are just 4 ingredients and make a healthier snack or dessert. No wheat flour, eggs, refined sugar, dairy or butter needed. They take just a few minutes to prepare and store well.
Servings: 11 balls
Prep Time: 10 minutes
Cook Time: 1 minute
Total Time: 11 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 1 1/2 cups (140g) superfine blanched almond flour, see note for measuring almond flour
  • 3 tbsp (1.5 fl oz/44ml) maple syrup
  • 3 tbsp (1.5 fl oz/44ml ) melted coconut oil
  • 3 tbsp (30g) dark chocolate chips

Instructions
 

  • In a large mixing bowl, add almond flour, maple syrup and coconut oil. Mix with a spatula until a dough forms. The dough shouldn't be too sticky, but if you pinch some of it together, it should hold its form. If your dough seems too dry and crumbly, add a little more maple syrup or coconut oil. If it's too wet, add a little more almond flour.
  • Add in the chocolate chips and stir until they are evenly distributed.
  • Use a 1.5 tablespoon cookie scoop to scoop the dough. Pack the dough into the scoop before releasing to help it stick together. Squeeze each dough piece between your palms a few times to compact it and then roll them between your palms into smooth balls.
  • While the cookie balls can be eaten right away, I recommend placing them in the fridge for about 30-60 minutes to help them firm up a little. They are then ready to eat. Store uneaten cookie balls in an airtight container in the fridge or freezer.

Notes

  • Almond flour note: When measuring almond flour with a measuring cup, use a spoon to spoon it out of the bag and into the measuring cup and then level off the top of the cup. If you directly place the measuring cup into the bag, you'll end up with too much almond flour.
  • Chocolate note: If you need the cookie balls to be refined sugar free or dairy-free, make sure to use a chocolate with no refined sugar and no dairy. I made these with dairy-free mini chocolate chips that do contain refined sugar and with sugar-free mini chocolate chips without dairy.
  • I used Nutiva Coconut Oil.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Oat flour note: If using homemade oat flour as a substitute, you will need less oat flour than almond flour. I recommend starting with 1 cup and then gradually adding more as needed until a soft dough forms. You may also want to add a little more coconut oil if using oat flour so that the dough tastes more rich. I don't recommend using store bought oat flour.
Serving: 1ball, Calories: 147kcal, Carbohydrates: 7g, Protein: 3g, Fat: 12g, Saturated Fat: 5g, Fiber: 2g, Sugar: 4g, NET CARBS: 5
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!