Cookie Dough Energy Balls

This delightful recipe was inspired by my daughter’s representative netball team and her love of eating cookie batter!

The netball representative carnivals are high intensity. They involve 7-8 half games in one day, preparing the girls for the big finale that is the 3-day State Netball Championships! 

The players aren’t really that hungry throughout the day, which is natural as they’re keeping their energy for playing, not digesting, but they still need to eat and drink to help prevent fatigue, keep them focused and keep their energy steady.

In our Under 13’s age group, at the coaches request (yay!), all the parents pitch in to make sure there is an array of healthy snacks and food for the girls to eat between games.

Small protein and carb snacks are ideal which was how these Cookie Dough Energy Balls were born. As well as the fact my daughter’s main motivation to bake weekly is the allure of eating the leftover batter in the bowl at the end!

The combination of ingredients provide the perfect boost for the girls, all wrapped up in delicious, easy-to- eat little bites. 

I have made a few batches of this since I created the recipe a couple of weeks ago and I can’t keep my kids hands off them (or mine!).

While most of us won’t be able to pack these in our school lunchboxes due to the nuts, my Easy Wholefood Lunchboxes recipe ebook is filled with nut free sweet and savoury recipes, like Apricot, Orange and Coconut Bliss Balls and Chocolate Tahini Oat Bites …

Cookie Dough Energy Balls
Yields 15
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 1 cups rolled oats (or you can just use oat flour)
  2. 1/2 cup desiccated coconut
  3. 1 tablespoon white chia seeds (optional)
  4. 1 cup almond meal
  5. 1/2 cup smooth peanut butter
  6. 1/4 cup raw honey
  7. 1 tablespoon milk (I used almond milk)
  8. pinch sea salt
  9. 1/2 teaspoon vanilla extract
  10. ¼ cup unsalted butter
  11. 1/3 cup mini dark-chocolate chips
Instructions
  1. In a food processor, grind oats, coconut and chia seeds (if using), until finely ground.
  2. Add peanut butter, honey, almond meal, salt, vanilla, butter and milk. Process again until it's all mixed together well.
  3. Stir through choc chips
  4. Roll tablespoons of the dough into balls, if rolling proves difficult, press into balls using the palm of your hand.
  5. Store in refrigerator. Can be frozen.
Notes
  1. Time Saving Tip: Alternatively you can line a shallow square or rectangular baking tin with baking paper and press the dough into the tin, pop in freezer to set, then cut into bars.
Brenda Janschek Health & Lifestyle https://brendajanschek.com/

If you’re looking for more recipe inspiration, take a look at my new recipe ebook which is getting rave reviews, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

Other similar recipes you might like are Raw Cacao Balls  and Chocolate Orange Truffles

Bren x

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Your thoughts on this post

1 Comment   

  1. Judith

    Hi Brenda, these look delicious and I look forward to making them, but you may want to correct the recipe. I know it’s easy to figure out, but the almond meal listed in the ingredients isn’t mentioned in the instructions, and chia seeds go in twice (presumably one of those times was meant to be the almond?) Thanks for posting.

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