Izy's Cookie Dough Balls

Izy's Cookie Dough Balls

Hiii friends! It was something like 95°f yesterday and if today's anything like that, all I want to do is chill by the pool all day. However, I think I'll be inside blasting the ac and listening to the new Haim record on repeat (it's so good and I am utterly obsessed with their Want You Back video) while I pack for ALASKA!!! Pulling out my puffer vests, long sleeves, flannels, Rains jacket (ok, well that one is actually new) and rain boots from the back of the closet for this one. I'm leaving bright and early Tuesday morning and by the evening I'll be touching down in Cordova to spend the week with Molly, Kristan, and all my other Copper River Salmon friends! So freaking pumped. This past week, I spent a ton of time cooking from all my favorite Spring/Summer cookbooks and have a few more recipes to share with you guys for COOKBOOK MONTH before it ends. 


Today's recipe comes from the queen of sweet, Izy Hossack's new book The Savvy Cook. It's all about cooking on a budget without sacrificing flavor and is packed with tons of menu plans, veggie friendly alternatives, as well as tips for leftover makeovers. And of course, there's a section devoted to "cheeky treats" because it wouldn't be an Izy book without those epic sweets right? These cookie dough balls are the first recipe in that section and are perf for these hot summer days. They're no bake, you store them in the fridge, and they totally satisfy that cookie craving with way less guilt. I've been snacking on them all week and am currently contemplating making a new batch for airplane snacks... tbd. Happy Sunday!!


Cookie Dough Balls

COPYRIGHT © 2017 BY Izy Hossack.
PUBLISHED BY Mitchell Beazley, a division of Octopus Publishing Group Ltd.

Makes 20 to 24


  • 2 Tbsp. olive oil or 4 Tbsp. nut butter
  • 1/3 c. Date Paste*
  • 1 Tbsp. packed brown sugar
  • 1 tsp. vanilla extract
  • pinch of salt
  • 1 c. regular (quick) rolled oats
  • 4 Tbsp. whole-wheat pastry flour or Oat Flour**
  • 2 Tbsp. chopped dark chocolate (at least 70% cocoa solids) or mini dark chocolate chips


  • Bowls
  • Spatula
  • Measuring cups and spoons
  • Plate


  1. In a medium bowl, mix together the oil or nut butter, Date Paste, sugar, vanilla, and salt. Stir in the oats, flour, and chocolate until well combined.
  2. Roll heaping teaspoons of the dough into balls and place on a plate. Let stand for 30 minutes to dry a little before transferring them to a lidded container. Store in the refrigerator for 3 to 5 days.

* To make date paste, soak 1/3 cup pitted dried dates in boiling water for 15 minutes, then drain. Using a handheld blender in a beaker or countertop blender, blend with 2 to 3 tablespoons water until smooth. 

** To make oat flour, simply blend oats in a blender until it becomes a coarse flour. 

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