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Cookie Dough Protein Balls! Recipe

Cookie Dough Protein Balls! Recipe
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★★★★★

5.2 from 8 reviews

Delicious and healthy Cookie Dough Protein Balls made with almond flour, protein powder, and cashew butter, coated in rich milk chocolate and sprinkled with mini chocolate chips. Perfect as a quick snack or post-workout treat, these no-bake bites are easy to prepare and packed with protein and flavor.

Ingredients

Scale

Dry Ingredients

  • 1 cup almond flour (or oat flour)
  • 1/2 cup vanilla protein powder (whey, casein, or plant-based)
  • Pinch of salt
  • 1/4 cup mini chocolate chips (plus extra for topping)

Wet Ingredients

  • 1/4 cup cashew butter (or almond/sunflower seed butter)
  • 2–3 tbsp milk (dairy or non-dairy)
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla extract

Chocolate Coating

  • 1 cup milk chocolate chips
  • 1 tsp coconut oil (or vegetable oil)

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together almond flour, vanilla protein powder, and a pinch of salt until well combined.
  2. Mix Wet Ingredients: In a separate bowl, stir cashew butter, 2 tablespoons of milk, honey or maple syrup, and vanilla extract until smooth and creamy.
  3. Combine: Add the wet mixture to the dry ingredients, stirring thoroughly until a uniform dough forms.
  4. Fold in Chocolate Chips: Gently fold in the 1/4 cup of mini chocolate chips to disperse evenly throughout the dough.
  5. Adjust Consistency: If the dough feels too dry, gradually add the remaining 1 tablespoon of milk (or more in 1 teaspoon increments) until the dough is slightly sticky but firm enough to hold shape.
  6. Shape: Roll the dough into 1-inch balls and place them on a parchment-lined plate or tray.
  7. Chill: Refrigerate the balls for at least 30 minutes to firm up.
  8. Melt Chocolate: In a microwave-safe bowl, heat the milk chocolate chips and coconut oil in 30-second intervals, stirring between each until smooth and fully melted.
  9. Dip: Coat each protein ball in the melted chocolate, tapping off any excess coating.
  10. Sprinkle & Set: Sprinkle extra mini chocolate chips on top of each coated ball, then return them to the refrigerator for 15-20 minutes or until the chocolate hardens.
  11. Serve & Store: Enjoy the protein balls chilled. Store any leftovers in an airtight container in the refrigerator for up to one week.

Notes

  • For a vegan option, use plant-based protein powder and maple syrup instead of honey.
  • Almond flour can be substituted with oat flour to suit dietary preferences.
  • Adjust the sweetness by varying the amount of honey or maple syrup.
  • Ensure the protein powder is unflavored or vanilla-flavored to complement the recipe.
  • Use dairy or non-dairy milk as preferred to maintain consistency.
  • For a nut-free version, substitute cashew butter with sunflower seed butter.
  • Store protein balls in the fridge to maintain freshness and texture.

Nutrition

Keywords: protein balls, cookie dough bites, healthy snack, no bake protein balls, almond flour protein snacks, post workout snack

Find it online: https://todayquickmeals.com/cookie-dough-protein-balls-recipe/