This recipe screams fall, has aesthetic appeal, can be thrown together in no time, can easily be made in bulk, requires minimal ingredients, is non-vegan approved, and is a game-changer! A delicious, bite-sized snack full of your favorite fall flavors.

White Chocolate Pumpkin Cookie Dough Balls [Vegan, Grain-Free]

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Cooking Time



  • 1 1/2 cups coconut flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin spice
  • 1 1/2 teaspoons cinnamon
  • 1/2 can pumpkin purée
  • 1/3 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 small banana smashed
  • 1/3 cup almond milk
  • 1 1/2 cups vegan white chocolate chips (divided)
  • 1/3 cup coconut oil


  1. Combine dry ingredients.
  2. Combine wet ingredients.
  3. Combine both.
  4. Fold in 1/2 cup vegan white chocolate chips.
  5. Form balls, lightly coat in coconut flour to absorb excess moisture.
  6. Place in fridge to set for 15 minutes or more.
  7. The batter will be slightly damp, but If too damp even after refrigeration, add more coconut flour 1 tablespoon at a time.
  8. Melt coconut oil in the microwave, pour over chips.
  9. Pop in the microwave at 10-second intervals until fully melted.
  10. Pour over the chilled cookie dough balls or dip.
  11. Top with a pinch of cinnamon. Place back in the refrigerator to set.

Nutritional Information

Per Serving: Calories: 218 | Carbs: 25 g | Fat: 13 g | Protein: 2 g | Sodium: 24 mg | Sugar: 5 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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