Chokladboll (Swedish Chocolate Balls)

Chokladboll (Swedish Chocolate Balls) — a cookie recipe, 7 ingredients, about 20 min.

20 min · Cookie

contains dairy

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

3 ¼ cups (500 g / 1.1 lb) quick oats
1 ¼ cups (275 g / 9.7 oz) white granulated sugar
6 Tbsp (75 g / 2.6 oz) cocoa
1 Tbsp (15 ml / 14 g / 0.49 oz) vanilla sugar OR 1 tsp (5 ml / 0.17 oz) vanilla extract, added with the coffee
⅔ cup (160 g / 5.6 oz) butter or margarine, softened
6 Tbsp (90 ml / 3 oz) cold coffee
Flaked coconut or pearl sugar

Make it lactose-friendly

⅔ cup (160 g / 5.6 oz) butter or margarine, softened → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Mix oats, sugar, vanilla sugar, and cocoa in a large bowl.
Using your hands or a potato masher, incorporate the butter into the dry ingredients until the dough has an even consistency.
Add the coffee and mix until incorporated.
Fill a small bowl with flaked coconut or pearl sugar.
With your hands, roll the dough into 1-inch (3 cm) diameter balls.
Roll each ball in the coconut or pearl sugar and place on a tray.
Chill chocolate balls for at least one hour before serving.

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