No Bake Cookie Balls Recipe

Cookie dough balls on a white wood table.

5 from 2 votes

This no bake cookie balls recipe is so versatile, you can use it all year long! We first made them for the Christmas holiday, but simply switching up the sprinkles makes them festive for any occasion.

Prep Time5

Chill time1

Total Time1 5

Course: Dessert

Cuisine: American

Servings: cookie balls

Calories: 212kcal

Author: Kelly Stilwell

Equipment

Bowls
Wooden spoon
Cookie scooper
Parchment paper
Baking Sheet

Ingredients

4 ounces of low-fat cream cheese
2 Tablespoons pure maple syrup
1 teaspoon vanilla extract
1¼ cup All Purpose flour
1 cup white chocolate chips
½ tsp coconut oil optional if you need to thin chocolate

Instructions

Heat treat the flour by either spreading it on a baking sheet and baking in a preheated oven at 350º for 5 minutes or or sticking it in the microwave in a glass bowl for on high for 60 seconds.
Let it fully cool before using, and sift through it with a fork to make sure no clumps formed while heating.
In a microwave-safe bowl melt cream cheese for 15 to 20 seconds on medium power.
Add maple syrup and vanilla and stir until smooth. 
Slowly add in flour and stir to incorporate. 
Using a 4 cm cookie scooper, scoop evenly sized balls onto a parchment-lined sheet.
Let fully set 15-20 min in the fridge or 30 mins at room temp.
Melt white chocolate in microwave in 15 second increments until creamy.  If the chocolate does not seem thin enough to dip, add coconut oil and stir.
Dip balls using a fork. Shake off any extra chocolate. 
Add sprinkles (optional) and place them back on a parchment-lined baking sheet
Let chill for 30 minutes.

Notes

Scoop the flour into the measure cup. Never dip the measuring cup into the container of flour to fill it! You could end up with a lot more flour than you need.

You can use almond bark instead of chocolate chips, but we like the flavor of chocolate chips best.

When melting the chocolate, take your time and do it in 15 second increments as suggested, stirring in between. If you rush and try to do it faster, you may end up with a mess you can’t use. (I speak from experience!)

The coconut oil helps to thin the white chocolate to make it easier for dipping. You can use other oils like vegetable or canola, but we prefer coconut oil because it’s solid when cold and will set faster.

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