Raw Chocolate Chip Cookie Dough Balls

Raw Cookie Dough Balls // The Stylist Quo
Today your dreams become reality: raw chocolate chip cookie dough becomes.. wait for it..

Wait for it..


Comment est-que c’est possible?!” you gasp at the screen. You’re French, for some reason, even though most Frenchies don’t eat cookies, much less cookie dough. But you’re still French. Because that’s how incroyable this recipe is.

Raw Cookie Dough Balls // The Stylist Quo
Everyone knows the best part of the cookie is the gooey, raw dough, bursting with fresh vanilla flavor and deep brown sugar. But salmonella is categorically unfun, and all of that processed crap is categorically unhealthy. What if we whipped up a basically raw version with cashews and oats, threw in a handful of chocolate chips and some maple syrup, topped it off with a bit of vanilla syrup, and kept them in the fridge for whenever-you-damn-well-please?! Wouldn’t you be happy?

I know I would. Was. Am.

Raw Cookie Dough Balls // The Stylist Quo
There are another one of O’s favorite recipes, and I whipped up this batch a couple weeks ago right before I went out of town for a couple days, as a sort of culinary apology? Either way, there weren’t many left in the frigo when I came home, and I knew my culinary apology had.. worked.

Not only are these suckers so simple to throw together and stupid-delicious, but they’re a great quick bite of energy, owing to the cashews, “good carbs” in the oats, and bit of natural sugar from the maple. Have I appealed to both your taste buds and fat cells? Good.


Raw Cookie Dough Balls // The Stylist Quo
Make these. They’re délicieuse.


Raw Chocolate Chip Cookie Dough Balls
Cook time
Total time
A healthy take on raw chocolate chip cookie dough, rolled into convenient little balls for a quick pop of energy or one massive inhalation. I don't judge.
Recipe type: Dessert, Snack
Cuisine: American
  • ⅔ c raw cashews
  • ⅓ c raw oats
  • 2 Tbsp Agave
  • 1 Tbsp Maple Syrup (Omit and use Agave to preserve true Raw Status if you care)
  • 1 Tsp Vanilla Extract
  • ¼ c Chocolate Chips (see note for raw)
  1. In a blender, preferably a high-speed blender like a Vitamix, blend cashews and oats until they become a fine powder. Don't overblend; this mixture will become cashew butter quickly.
  2. Add the agave, maple, vanilla and blend until incorporated. Be careful to just blend in short bursts and only until combined; don't over-process.
  3. Stir in chocolate chips by hand.
  4. Form into small balls by rolling between your palms. If dough becomes too sticky to work with, chill in the fridge or freezer until a bit firmer. Keep in the fridge or freezer.
To keep these truly raw, mix 2 tablespoons raw cocoa powder and 1 tablespoon agave, a dash of vanilla extract, whisk together and blend in the blender/food processor. Spread into a thin layer on wax or parchment paper and freeze. Take frozen chocolate off parchment and break into pieces, then use as your raw "chips"



  1. Amy says

    I tried these dipped in chocolate, and they were AWESOME! Thanks for the recipe Cheryl. Think I might try adding a bit of cinnamon and less agave next time. Just a little too sweet for me.

    • Cheryl Hurley says

      Whoa, yum! They are definitely sweet, especially dipped in chocolate. They’re super versatile though so I bet those tweaks would be killer!

  2. bridgett reger says

    Why can’t I find this recipe anymore? Please send it to me or repost! I love it and can’t remember exact proportions. Please! I’ve be en waiting!

    • Cheryl Malik says

      Argh! Sorry. When I merged blogs, about half the recipes stayed behind! I’ve been going through each one to make sure they’re right, but hadn’t gotten to this one yet :) It’s updated now!

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