These peanut butter cookie dough balls are made with only 8 ingredients & have a smooth & rich texture that is sure to satisfy all your sweet cravings! They are gluten-free, refined sugar-free & also provide a source of protein!
DAIRY + GLUTEN + REFINED SUGAR-FREE + NO BAKE Peanut Butter Cookie Dough Balls
These balls are made without any gluten, dairy or refined sugars. I sweetened them up a bit with a bit of honey & some dark chocolate. They are the perfect combination of salty & sweet with the pink salt & all-natural peanut butter as well!
CAN I MAKE THESE Peanut Butter Cookie Dough Balls VEGAN?
I did include collagen in this recipe for an added protein punch, however I think it could work with your preferred vegan protein powder of choice but you might just need to use less! Collagen dissolves pretty well I find when baking so when subbing another protein powder in place of it you will often need to use less. I would recommend adding 1 tbsp at a time until a dough forms that is not too sticky.
I have only tried this recipe so far with collagen so if you do use an alternative please share in the comments so others will know what works well for this recipe!
If you don’t have any protein powder you can also try adding more almond flour in place of the protein, but again, I haven’t tried this yet myself, so please let me know if you do!
The last think you want to keep in mind when making these vegan are the chocolate chips! You are going to want to make sure your chocolate chips are dairy-free/vegan. This is my favourite brand for dairy-free or vegan baking!
HOW TO STORE THESE Peanut Butter Cookie Dough Balls
I store these peanut butter cookie dough balls in an air-sealed container in the fridge. After they have set I move them from the plate & store them in a bag or glass container, covered in the fridge! You could also store them in the freezer, where they will last longer & remove from the freezer as desired.
Ingredients you will need:
- All-natural peanut butter (or another nut/seed butter of choice)
- Vanilla extract
- Pink salt
- Avocado oil or coconut oil
- Honey (or liquid sweetener of choice)
- Almond flour
- Collagen peptides
- Dark chocolate chips (I like these for dairy-free & these for sugar-free)
HOW TO MAKE THESE NO-BAKE Peanut Butter Cookie Dough Balls
It’s simply a matter of mixing the ingredients together & popping them into the fridge. After that we have the hardest part… waiting for them to firm up in the fridge or freezer, or you can just eat the mix straight from the bowl, they are a no-bake treat after all! I like to pop them in the freezer, over the fridge, solely because it makes them ready to go more quickly. I found they took about 30-60 minutes to be the best texture in the fridge.
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Peanut Butter Cookie Dough Balls
Description
These peanut butter cookie dough balls are made with only 8 ingredients & have a smooth & rich texture that is sure to satisfy all your sweet cravings! They are gluten-free, refined sugar-free & also provide a source of protein!
Ingredients
- 1/2 cup all-natural peanut butter (or another nut/seed butter of choice)
- 1/2 tsp vanilla extract
- 1/4 tsp pink salt
- 1 tbsp avocado oil or coconut oil (melted)
- 2 tbsp honey (or liquid sweetener of choice)
- 3–6 tbsp almond flour (depending on how runny your PB is you may need more or less almond flour)
- 1/4 cup collagen peptides
- 1/4 cup dark chocolate chips (I like these for dairy-free & these for sugar-free)
Instructions
- In a large bowl add the peanut butter, vanilla, pink salt, avocado or coconut oil, & honey.
- mix together well & then add the collagen & almond flour until smooth.
- Note: start with 2 tbsp almond flour & continue adding by the tbs until the dough is able to be rolled into balls without sticking to your hands too much & while also not being too dry or crumbly, I used 4 tbsp & it was perfect!).
- Mix in the chocolate chips.
- Roll the dough into balls & place on a plate & then in the fridge until firm.
- Store in the fridge & enjoy!
PIN IT FOR LATER!
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Hello Lau, these look amazing, what can I replace the collagen with?
Hi! I give some recommendations in the blog post! You can try using vegan protein powder or more almond flour but you are going to want to start slow & add about half the amount at first because collagen dissolves really well so you likely won’t need that more protein powder or almond flour. You want to just add enough so that the dough is not too dry, not too sticky & can be rolled into balls! Keep me posted!
So good! Used Jif PB, used 3 tbsp of almond flour so the dough was perfect. I didn’t use the full amount of oil in it, just a little spray. Such a quick & easy recipe to satisfy my sweet tooth
★★★★★
I made these today and they taste delicious! Mine turned out more like peanut butter blobs though LOL – I think the brand of PB you use will definitely make a difference with this recipe. I used Kraft all natural, and it was quite creamy to begin with, which made rolling into balls very difficult and messy.
But, balls or blobs – still delish!!
Hi Cara! I am so glad to hear that you still loved them! You are so right that different brands can yield a slightly different final product! If this does happen again you can add another 1-3 tbsp of almond flour until the dough isn’t as runny & easier to roll into balls! Thank you so much for your feedback! 🙂
Hi, Lauren! Any experience with using other flours with this recipe?
Not yet that I have tried but you could experiment & just start with 1 tbsp at a time until you have a well-formed, not too wet, not too dry dough!