This is a “healthified” version of an old family favorite, the Butter Ball. I replaced the sugar called for in the original recipe with maple syrup. To compensate for the additional liquid, I added some almond flour and skim milk powder, for additional protein and fibre. The original balls are rolled in icing sugar, and I replaced that with more almond flour. To make them gluten-free use certified gluten-free rolled oats.

Better Butter Balls

Joan Donogh
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Servings 25 -30


  • 2 cups quick cooking oats
  • 2/3 cup butter softened
  • 3 tablespoons cocoa
  • 1/3 cup maple syrup
  • 1 tsp vanilla
  • 1/3 cup almond flour
  • 1/3 cup skim milk powder
  • Additional 1/3 cup almond flour for rolling


  • Place oats in food processor bowl and process for a few seconds to grind it up a bit.
  • Add remaining ingredients (except the 1/3 cup of almond flour) and process until it is uniformly mixed. Chill for about an hour until it is firm enough to roll in balls.
  • Place the 1/3 cup of almond flour in a small bowl.
  • Take a small amount of dough and roll into a ball - I use a small cookie scoop to portion out the dough. Roll the ball in the almond flour to coat. Place on a wax paper or parchment lined cookie sheet. Continue with remaining balls and refrigerate until firm. Store in the fridge.



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