Chocolate Chip Cookie Dough Protein Balls Recipe
These Chocolate Chip Cookie Dough Protein Balls are a delicious and nutritious no-bake snack combining the flavors of classic cookie dough with the benefits of protein powder. Perfect for a quick energy boost or a healthy treat, they feature almond flour, protein powder, and a rich chocolate coating with mini chocolate chips on top.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 5 minutes
- Yield: 20 balls
- Category: Desserts
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Cookie Dough Bites:
- 1 cup almond flour (or oat flour)
- 1/2 cup vanilla protein powder (whey, casein, or plant-based)
- 1/4 cup cashew butter (or almond/sunflower seed butter)
- 2–3 tbsp milk (dairy or non-dairy)
- 1/4 cup mini chocolate chips (plus extra for topping)
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- Pinch of salt
For the Chocolate Coating:
- 1 cup milk chocolate chips
- 1 tsp coconut oil (or vegetable oil)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, protein powder, and salt until evenly combined.
- Mix Wet Ingredients: In another bowl, stir cashew butter, 2 tablespoons milk, honey or maple syrup, and vanilla extract until smooth and well blended.
- Combine: Add the wet mixture to the dry ingredients, mixing thoroughly to form a dough.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips to evenly distribute them throughout the dough.
- Adjust Consistency: If the dough is too dry, add the remaining 1 tablespoon of milk or more, 1 teaspoon at a time, until the dough is slightly sticky but still firm enough to shape.
- Shape: Roll the dough into 1-inch balls and place them on a parchment-lined plate or tray.
- Chill: Refrigerate the dough balls for at least 30 minutes to firm up.
- Melt Chocolate: Microwave the milk chocolate chips and coconut oil in 30-second intervals, stirring between each until smooth and fully melted.
- Dip: Dip each protein ball into the melted chocolate, allowing excess chocolate to drip off before placing them back on the parchment.
- Sprinkle & Set: Sprinkle extra mini chocolate chips on top of each coated ball, then refrigerate for 15 to 20 minutes until the chocolate coating is set.
- Serve & Store: Enjoy the protein balls chilled. Store leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Use almond flour for a gluten-free option, or substitute oat flour for a slightly different texture.
- Choose your favorite protein powder flavor; vanilla works best to complement the cookie dough taste.
- Adjust the milk amount carefully to achieve the right dough consistency; too much will make it sticky and hard to shape.
- For a vegan version, use plant-based protein powder, maple syrup instead of honey, and non-dairy milk.
- Ensure the chocolate coating is completely set before serving for best texture.
- Store in the fridge to keep the balls firm and fresh.