Home » Course » Dessert » No-Bake Treats » NO BAKE CHOCOLATE PISTACHIO COOKIE BALLS


Naturally sweetened, these no bake cookie balls with pistachios, chocolate chips, and oats are my new favorite for a tasty, guilt-free snack or dessert!

head on shot of fingers holding 3 no bake cookie balls.

I could eat cookies all day long. Well, maybe not really, but when I do crave cookies, these cookie balls with chocolate chips and pistachios hit the spot!

To me, the best part of making cookies was eating the dough, and I used to make cookies just for that reason. This cookie dough is just as delicious as the old cookie batter I used to love but healthier!

Why We Love This Recipe!

So what makes these no bake cookie balls so good? They are flourless, refined sugar-free, eggless, and dairy free. Simply put, they are a much better option than traditional cookies, and they completely satisfy my sweet tooth!

These chunky-style cookie balls are fairly rich in flavor – one or two is about all you need. Try packing them in your lunch or taking them along for the day as a quick, healthy snack!

top down view of ingredients used to make healthy no bake cookie balls.

Ingredient Notes

These cookie balls are meant to be a sweet and salty combination using minimal ingredients but full of flavor.

Here is everything you will need (measurements are in the recipe card below):

  • Medjool dates – If you don’t have dates or don’t care for them, substitute with maple syrup as noted in the recipe card.
  • Shredded coconut – Unsweetened pref, and can be optional.
  • Rolled oats – Quick oats are fine, too, if you don’t have regular on hand.
  • Pistachios – Unsalted or lightly salted preferred.
  • Vanilla – Feel free to omit if you don’t have it on hand.
  • Pure maple syrup – Substitute with coconut nectar or date syrup.
  • Salt – Just a pinch to bring out all the flavors.
  • Chocolate chipsraw dark chocolate chips , cacao nibs or vegan chocolate chips
side by side photos showing the process of making no bake cookie balls in food processor.

How To Make No Bake Cookie Balls

  • Process: In the bowl of a food processor, place the dates, pistachios, coconut, vanilla, and pure maple syrup. Blend until combined, stopping to scrape down the sides as needed. If the mixture seems too dry, add a little water as needed (using no more than 3 tablespoons).
top down view showing the process of rolling no bake cookie balls.
  • Add remaining ingredients. Next, add the rest of the pistachios and chocolate chips, and mix well using your hands, spatula, or spoon.
side angle view of freshly made no bake cookie balls.
  • Roll: Using a 1-tbsp measuring spoon, scoop up rounded tablespoons of dough and roll into 1-inch balls (mine were a bit bigger). When you’re all done, enjoy licking your fingers and the bowl!
  • Roll in crushed pistachios (optional): On a flat surface, I placed folded parchment paper with about 1/4 – 1/3 cup pistachios in between and used a rolling pin to smash the pistachios into mostly small pieces. Roll your balls on the crushed pistachios.

Top Tips

  • Keep your hands clean. If the dough starts to stick to the palm of your hands when rolling, wash them in between every few balls for ease.
  • No dates, no worries. If you don’t have them on hand, you can sub with 1/3 cup of pure maple syrup.

top down view showing rolling no bake cookie balls in crushed pistachios.

How To Store

  • Refrigerator: Leftovers can be stored in the refrigerator for up to 1 week.
  • Freezer: For longer storage, energy balls can be stored in the freezer for up to 2 – 3 months. To freeze, place the balls on a baking sheet or plate, about 1 inch apart, and place them in the freezer for a few hours (this will help them not stick together). Once frozen, you can store them in freezer-safe ziplock bags or containers. Let thaw in the refrigerator for a few hours before snacking.

More Easy No-Bake Recipes!

head on view of no bake cookie balls on a marble serving board.

If you try this no bake cookie bites recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Naturally sweetened, easy, no bake cookie balls with oats, pistachios, and chocolate chips are ready in minutes and perfect for a healthy snack or dessert!

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Total Time: 15 minutes
  • Yield: Makes 1214 Balls 1x
  • Category: Dessert, Snack
  • Method: food processor
  • Cuisine: American
  • Diet: Vegan


  • 3/4 cup medjool dates (about 78), pitted and chopped
  • 1/4 cup unsweetened shredded coconut, optional
  • 1/2 cup rolled oats
  • 1 cup pistachios, divided
  • 1 teaspoon vanilla
  • 3 tablespoon pure maple syrup
  • pinch of himalayan salt
  • 1/4 cup chocolate chips (raw dark chocolate chips , cacao nibs or vegan chocolate chips)


Process: Place all ingredients in food processor except for 1/4 cup of the pistachios, water and chocolate chips. Blend until combined, stopping to scrape down the sides as needed. If mixture seems too dry, add 1 tablespoon of water at a time, as needed.

Add remaining ingredients. In a medium bowl, add the dough with remaining pistachios and chocolate chips, mixing well with a spoon or your hands.

Roll: Using a 1 tablespoon measuring spoon, scoop up rounded tablespoons of the dough and roll into balls.

Makes approx. 12 – 14 cookie balls

Roll in crushed pistachios (optional): Place 1/4 – 1/3 pistachios between a piece of folded parchment paper and crush with the bottom of a glass that has a flat surface or use a rolling pin. Roll your balls on the crushed pistachios.

Store: Store energy bites in an airtight container. They will keep in the fridge for a couple weeks and last even longer in the freezer. You can always make these ahead for special occasions.


If you rather not use dates or don’t have them on hand, you can sub with pure maple syrup using 1/3 cup pure maple syrup

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  1. Great recipe!! Worked like a charm and was way more delicious than expected. I played around with the ingredients and added cocoa powder in some and peanut butter in others. A dash of sea salt is also a tasty option. Thanks!

  2. Oh wow, these are AMAZING!! I didn’t even get to the chocolate chip or extra pistachios part of the recipe. I sampled the dough straight from the food processor to see if I wanted to add the coconut or not, & —- Holy Deliciousness!!!! —— I was instantly hooked.
    I scooped blobs onto parchment paper then refrigerated them over night. The next day I rolled them into balls easily – no mess. 😁

  3. Eva Kerridge says:

    Great recipe! It is a sticky mix, but if you’re organised it’s not too difficult. I always weigh 30 gram balls, so the mix went straight on to the scale (instead of a tablespoon). After a light roll, straight into the pistachio crumb, then another roll to finish the shape. A voila! I will be making this recipe again … Many thanks.

  4. I made these cookiess today, what a mess! When I tried to roll them they fell apart. Even after freezing them, they still fell apart. Hubby loved them though.

    1. Julie | The Simple Veganista says:

      So sorry they fell apart, not sure what happened but super happy your other half loved them. Hopefully if you make them again, they’ll stay round. I would suggest while rolling them to gently press as much as you can so they become compacted. Alternately, try making a ball and flatten them into cookies instead. Hope that helps! Cheers :)

  5. Lynette Wilson says:

    I forgot to add, this recipe sounds WONDERFUL! I cannot wait to get home and try it. Neither of us can tolerate carob, either, so those chips as an alternative are not going to happen! :( I welcome any recommendations! Thanks!

    1. Real chocolate does not contain dairy. High quality Chocolate is made from Cacao not cocoa…There are numerous vegan chocolates around that contain no dairy.

  6. Lynette Wilson says:

    We have been vegetarian pretty much most of our lives. We have been vegan the last 10 years when we discovered my husband is SERIOUSLY allergic to ALL milk products and components such as whey, etc. So I am interested in the "raw dark chocolate". Most all chocolate contains some form of milk, or at least all I find! Help me out here. Tell me about the raw dark chocolate.

    1. julie@thesimpleveganista says:

      When buying vegan chocolate you'll need to stick with 72% or higher chocolate. I buy a great one from Trader Joe's that I love and eat on a regular basis. The raw dark chocolate is made with mainly coconut oil and cocoa powder. You can click on the links in the ingredients list to see more about the raw chocolate chip recipe (its a great one), and the other link will show you to a vegan chocolate chip that works great in this recipe and is what I used here. You can find the latter either online or in your health conscious grocery store.

      These are fantastic! I know you will all enjoy them. :)

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