Are you ready to indulge in a decadent treat that’s both guilt-free and utterly delicious? Our Double Chocolate Cookie Balls are not just any dessert; they are a vegan delight that will satisfy your chocolate cravings without compromising your dietary choices. With only 25 minutes from start to finish, you can whip up a batch of these rich, fudgy cookie balls that are perfect for sharing—or keeping all to yourself! So, roll up your sleeves and get ready to impress your friends and family with this easy yet irresistible recipe!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 15 cookie balls
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/4 cup maple syrup
- 1/4 cup almond butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup dairy-free chocolate chips
Instructions
- Begin by gathering all your ingredients: 1 cup of almond flour, 1/2 cup of cocoa powder, 1/4 cup of maple syrup, 1/4 cup of almond butter, 1/2 teaspoon of vanilla extract, 1/4 teaspoon of salt, and 1/2 cup of dairy-free chocolate chips.
- In a large mixing bowl, combine the almond flour and cocoa powder. Use a whisk to ensure they are well mixed and free of any lumps.
- Add the maple syrup, almond butter, vanilla extract, and salt to the dry mixture. Stir the ingredients together using a spatula or wooden spoon until a dough forms.
- If the dough is too crumbly, add a splash of water or additional maple syrup, one teaspoon at a time, until it holds together but is not sticky.
- Once the dough is well combined, fold in the dairy-free chocolate chips evenly throughout the mixture.
- Using your hands, scoop out small portions of the dough (about 1 tablespoon each) and roll them into balls. Place the cookie balls on a parchment-lined baking sheet.
- Preheat your oven to 350°F (175°C). While the oven is heating, allow the cookie balls to chill in the refrigerator for about 10 minutes to help them firm up.
- Once the oven is preheated, bake the cookie balls for 10 minutes. Keep an eye on them to ensure they do not overbake.
- After baking, remove the cookie balls from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious double chocolate cookie balls as a tasty vegan treat! Store any leftovers in an airtight container at room temperature for up to a week.
Tips
- Ingredient Quality Matters: Use high-quality cocoa powder and almond butter for a richer flavor. Organic ingredients can elevate your cookie balls even more!
- Chill the Dough: Allowing the cookie balls to chill in the refrigerator for about 10 minutes before baking helps them maintain their shape and results in a chewier texture.
- Customize Your Chocolate: Feel free to mix in different types of dairy-free chocolate chips or even nuts for an added crunch. You can also sprinkle some sea salt on top before baking for a delightful sweet-and-salty contrast.
- Perfect Baking Time: Keep an eye on your cookie balls while they bake. They should look slightly underbaked when you take them out; they will continue to firm up as they cool.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to a week. You can also freeze them for a longer shelf life—just let them thaw for a few minutes before enjoying!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 3g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
