Pumpkin Cookie Dough Balls with Chocolate

OK, let's get the healthy accolades out of the way. Yes, these are vegan. And healthy. And there's no refined sugar. And they're no-bake (OK, that doesn't make them healthy, it just eases stress which makes you healthy). That's great news, but that's not the point. The truth is, these melt-in-your-mouth pumpkin cookie dough balls are the perfect, cinnamony blend of pumpkin, maple syrup, oats, and chocolate. I mean, the ultimate sweet treat.

So when do you eat them? How about all the time? Need an on-the-go breakfast? Done. Snack before or after a workout? Done. A dessert that seems decadent but doesn't come with a heap of guilt? Done. For me, I serve them alongside fruit for my boys' breakfasts. Pack them in their lunches. And, I brought this batch to a cross country meet so the team had healthy fuel before and after the race. Clearly, keeping a stash in the fridge (or freezer) is always a good idea.

Want whole chocolate chips instead? No problem. Truth is, the melted chocolate in these balls was a happy accident. Normally, you can see chips in my balls (don't go there). But this time, I warmed the coconut oil and maple syrup a little more, so the mixture would soften the almond butter and make it easier to whisk (peanut butter whisks in without the extra warmth). So...because the mixture was warm, the chocolate chips melted and swirled into the dough a little bit. I stopped stirring when they were partially whole and partially melted. So now you have 2 options:

• If you want whole chocolate chips, let the mixture cool before folding in the chips (just about 10 minutes).
• If you want completely melted chocolate, keep stirring a few more times and they'll melt into the dough! 

Ball Size matters: Wait, NO IT DOESN'T! I decided to make smaller balls this time. That means, instead of 55-60 balls, I made about 70 smaller, pop-in-your-mouth-sized balls. For more traditional balls (are balls traditional?), use a 2-inch scoop and you'll get about 45 bigger balls. I'll leave it at that.

Prep ahead friendly: As you may have noticed, I like to prep ahead. And you can too. The dough can be prepared in advance and refrigerated for up to 24 hours before shaping into balls. Once the balls are shaped, you can store them in an airtight container for 3-4 days in the refrigerator and 3 months in the freezer. Trust me, you'll want them on hand for sugar cravings without guilt.

Pumpkin Cookie Dough Balls

3/4 cup coconut oil
3/4 cup pure maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 cup almond butter
1/4 cup pumpkin puree
2 cups quick-cooking oats
3/4 cup all-purpose flour
1/2 cup mini semisweet chocolate chips (for vegan balls, opt for vegan chips)

In a medium saucepan, combine the coconut oil, maple syrup, vanilla, and cinnamon. Set the pan over low heat and whisk until blended and warm (the coconut oil should be completely melted if it wasn't already). Whisk in the almond butter until blended and smooth. Remove the pan from the heat and whisk in the pumpkin puree.

Fold in the oats, flour, and chocolate chips (if you want whole chocolate chips, let the mixture cool for about 10 minutes before folding them in).
Transfer the mixture to a bowl and refrigerate until the dough is firm enough to shape, about 2 hours (and up to 24 hours).

Shape the mixture into 60-70 balls (I made 71!) and transfer the balls to a parchment-lined baking sheet. If you want golf ball-sized balls, use a 2-inch scoop and make about 45.
Return the baking sheet to the refrigerator and chill for 30 minutes (and up to 3 days). Keep chilled until ready to serve.

Store leftovers in an airtight container in the refrigerator for 3-4 days, or in the freezer for 3 months.

Makes 45-70 balls, it's really up to you! I made 71 smaller-than-a-golf-ball-sized balls.