These cookie balls are essentially like cookies but in a ball shape. I sometimes like forming cookie balls rather than cookies, as I find it easier to pack and take them out when I go to work or elsewhere and need a healthier sweet snack. It’s easy and quick to make them, though, if you have some extra time, I recommend chilling your dough in the fridge for 20–30 mins. Chilling the dough will make it easier to form balls and won’t be too sticky. If you have it as a snack at home, you can add some peanut or almond butter.
Dark chocolate chip cookie balls
Ingredients:
Serving: 12 cookie balls Prep time: 10 mins Cook time: 12–15 mins Inactive time: 20–30 mins (optional)
1 and 1/2 cups gluten-free flour blend (I used Dove's Farm)
1/2 cup almond flour
1 tsp baking soda
1 tsp xanthan gum
pinch of salt
3/4 cup coconut sugar
2 eggs
1/2 cup coconut oil
1/4 cup maple syrup
1 tsp vanilla bean paste
1 cup dark chocolate chips (feel free to use milk chocolate chip if you prefer)
Instructions:
Preheat the oven to 180 degrees and line a baking tray with baking paper.
Mix all your dry ingredients together (GF flour, almond flour, coconut sugar, baking soda, xanthan gum, and salt).
Add in the two eggs, coconut oil, and maple syrup.
Once mixed well, add in the chocolate chips and mix again.
Place your cookie dough in the fridge for about 30 mins (optional, but it will be easier to work with).
Place small balls on the tray, then gently press them down. You can use an ice cream spoon or simply your hands as I do. If using your hands, wet them first, otherwise, the dough will stick to your hands. Don't press them down too much, as you are making cookie balls, not cookies.
Bake the cookies for about 15 minutes, or until slightly browned.
Wait until it's cool, then serve.
These cookie balls are best on the same day, but can be easily stored and consumed for 2–3 days.