Vegan Dipped Chocolate Chip Cookie Dough Balls ~ Gluten-Free
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Vegan Dipped Chocolate Chip Cookie Dough Balls are allergy-friendly, gluten-free, low FODMAP, and vegan. Every time I make these dough balls I wish I had made more because they disappear so quickly. They are a snap to make so the recipe goes together super fast.
These Are The Basic Steps:
- Just grab a medium-size bowl and maybe some gloves. I always end up using my hands at the end for mixing.
- Make some balls out of the dough, any size you like. I made a variety of sizes as you can see.
- Place the dough balls in the freezer for about 15-30 minutes.
- Dip the frozen balls in melted semi-sweet chocolate. I use allergy-friendly Enjoy Life Semi-Sweet Chocolate Chips and add a little coconut oil.
- Freeze or chill the chocolate covered dough balls until ready to eat.
If your chocolate dipped dough balls are for a party, they can sit out at room temperature once the chocolate has set. Otherwise, store them chilled or freeze them.
I personally think they are amazing frozen. The dough balls don’t freeze super hard so they are easy to bite into.
To Make Vegan Dipped Chocolate Chip Cookie Dough Balls You Will Need These Ingredients:
- Oat flour ~ certified gluten-free if needed
- Baking soda
- Brown sugar
- Granulated sugar
- Coconut oil
- Non-dairy milk
- Semi-sweet chocolate chips ~ I used Enjoy Life allergy-friendly chocolate chips
To dip the cookie dough balls you’re going to melt about 1 cup of chocolate chips with 1-2 Tbsps of coconut oil. I start with 1 1/2 Tbsps of the oil and add more if needed. The more you add the easier it is to dip the balls, but it’s a personal preference. This makes a great drizzle for cookies and brownies too.
I have a set of tools like this for dipping dough balls and bonbons. I find these nifty tools are super helpful and a bit less messy. With that said, for the last 30 years or more I used two spoons or two forks which also worked fine for dipping.
Make homemade candy with the leftover melted chocolate:
- Grab some macadamia or other nuts or seeds, marshmallows, raisins, dried dates, or other dried fruit, whatever is handy or maybe a little of each.
- Toss ingredients into the bowl with the melted chocolate and stir until everything is nicely covered with chocolate.
- Scoop out spoonfuls onto a wax paper-lined pan or into a silicone candy mold and chill to set. Once the chocolate is set the candy will easily lift off of the wax paper and out of the molds.
You might also want to check out these unforgettable, Lucille’s BonBons. They are perfect for any holiday, party, or just a tasty snack to keep in the freezer! A crispy peanut butter ball dipped in chocolate. This no-bake recipe is a holiday favorite with a gluten-free option.
I hope you enjoy both recipes!
Vegan Chocolate Chip Cookie Dough Balls
- 1 cup oat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 tbsp brown sugar
- 3 tbsp sugar
- 1/2 cup mini chocolate chips or 2/3 regular size ~ allergy-friendly if needed ~Extra for chocolate dip shown in notes
- 3 tbsp coconut oil ~Extra for dip shown in notes
- 1 1/2 tbsp dairy-free milk
- In a medium size mixing bowl add everything except the coconut oil and dairy-free milk.
- Mix the dry ingredients together well.
- Add the coconut oil with a large tong fork or pastry cutter.
- Mix in the non-dairy milk. You can use a hand mixer or stir by hand. I use this favorite smashing tool then opt for my hands. Keep mixing until dough forms together into a ball. Don't give up it will happen.
- Form small balls and push them into no-bake chocolate krispie cups and freeze, or freeze dough balls then dip them in melted chocolate for chocolate covered dough balls.
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