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Oatmeal Balls with Chocolate Chips - Chef Whitney Aronoff | Starseed Kitchen

Raw Double Chocolate Chip Oatmeal Cookie Balls

  • Author: Chef Whitney Aronoff
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 19 balls 1x
  • Category: Dessert
  • Method: Food Processor
  • Cuisine: Healthy
  • Diet: Vegan


This recipe is Vegan, Gluten-Free and Nut-Free. It is an easy and fun treat to make with simple pantry staples and a food processor.


  • ¾ cup brown rice flour or oat flour
  • 1 cup rolled oats
  • 1 tsp unsweetened cocoa powder
  • 2 Tbsp coconut oil
  • 1 tsp vanilla extract
  • ½ cup maple syrup
  • 1 cup 85% or 100% dark chocolate chips
  • ¼ tsp fin sea salt


  1. Using a food processor, pulse all ingredients till combined and mixture turns a chocolate brown. Don’t worry about over mixing.
  2. Using a small ice cream scoop or tablespoon, form small even sized balls by rolling the batter in the palm of your hands.
  3. Place in a container and chill in the refrigerator or freezer for 10 minutes to firm up. Store in the refrigerator for 2 weeks or freezer for 6-8 months.


Use dark chocolate chips or chop up a dark chocolate bar that is 75% to 100% for best results. Semi-sweet chocolate chips will make these balls overly sweet.

Don’t worry about over processing the mixture. Keep pulsing till you get a chocolate brown paste with a few chocolate chunks still left.

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