No-bake blueberry oatmeal cookie balls
No bake blueberry oatmeal cookie balls are an easy, 5-ingredient healthy snack that are also gluten-free and vegan!
Yield: 9 -10 cookie balls
Ingredients
- 1 cup old-fashioned rolled
- ⅔ cup packed Medjool dates, pitted and chopped (about 7-8 large ones)
- ½ cup dried blueberries (see notes)
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- pinch of salt
- 1-3 tablespoons water, as needed (see notes)
Instructions
- Add all of the ingredients to your food processor.
- Pulse, stopping to scrape down the sides as needed, until everything is well combined. Add extra water as needed to get the mixture to come together (see notes, below).
- Wet hands and roll mixture into golf ball-sized cookie balls.
- Enjoy right away or cover and refrigerate.
Notes
It’s not necessary, but it helps to give a rough chop to the dried blueberries before putting them in the food processor, so they are broken down a bit and incorporate more easily into the cookies.
I usually need 2-3 tablespoons of water to get the mixture to come together. It will depend on how dry your dates are. Add a bit at a time and wait until the mixture sticks to itself so you can roll it into balls.
It also helps to wet your palms with a little bit of water before rolling these up.
Store extra cookie balls in an airtight container in the refrigerator for up to 5-7 days.
Nutrition
Serving: 1serving | Calories: 101kcal | Carbohydrates: 15g | Sodium: 14mg | Fiber: 1g | Sugar: 13g
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