Oatmeal Raisin Chocolate Chip Cookie Dough Balls

I guess you can tell track season started! And no season launch would be complete without my "balls"! So what does this version taste like? Imagine licking the bowl of oatmeal raisin cookie dough - oats and raisins, studded with chocolate chips, in a creamy, vanilla- and cinnamon-laced dough. Nice, right? That's what these balls deliver, the perfect combination of sweetness and wholesomeness in one little bite.

NO BAKE and VEGAN too! Just like almost ALL of my ball recipes, these are no bake and vegan. They're not gluten-free because I used all-purpose flour - but you can swap in a gluten-free flour and make them GF too.

Oatmeal Raisin Chocolate Chip Cookie Dough Balls
Note: It's easy to double and triple this recipe to serve a bigger crowd - OR for the sole purpose of having leftovers for breakfast and snacks on-the-go. 

1/2 cup coconut oil, melted
1/2 cup pure maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup quick-cooking oats
1/4 cup raisins
1/4 cup mini semisweet chocolate chips (for truly vegan bites, opt for vegan chips)

In a large bowl, whisk together the melted coconut oil, maple syrup and vanilla. Whisk in the flour and salt. Fold in the oats and chocolate.
Place the bowl in the refrigerator to chill for 20 minutes.
Shape the batter into 25 to 30 balls and place the balls on large piece of parchment paper. If the dough has firmed up too much, scoop it out with a melon baller or small spoon into your hand and start rolling. The warmth of your hands will soften the dough in seconds.
Store the balls in an airtight container for up to 4 days (refrigerate them if your kitchen gets warm).

Makes 25 to 30 balls