Chocolate Chip Cookie Dough Protein Balls Recipe
These Chocolate Chip Cookie Dough Protein Balls are a delicious and healthy snack combining the nostalgic taste of cookie dough with the benefits of protein. Made with almond flour, protein powder, and nut butter, they are perfectly sweetened with honey or maple syrup and coated in a smooth milk chocolate shell. Easy to prepare and no baking required, these protein balls are ideal for on-the-go energy, post-workout fuel, or a guilt-free treat.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (melting chocolate)
- Total Time: 45 minutes (including chilling time)
- Yield: 12-15 protein balls
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
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
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 of milk, honey or maple syrup, and vanilla extract until the mixture is smooth and creamy.
- 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 distribute them evenly throughout the dough.
- Adjust Consistency: If the dough feels too dry, add the remaining 1 tablespoon of milk (or more, 1 teaspoon at a time) until the dough is slightly sticky but firm enough to hold its shape.
- Shape: Roll the dough into 1-inch balls and place them on a parchment-lined plate for easy handling.
- Chill: Refrigerate the dough balls for at least 30 minutes to firm up and make them easier to coat.
- Melt Chocolate: Microwave the milk chocolate chips and coconut oil in 30-second intervals, stirring after each, until smooth and fully melted.
- Dip: Coat each chilled protein ball in the melted chocolate, tapping off any excess coating to avoid dripping.
- Sprinkle & Set: Sprinkle extra mini chocolate chips on top of each coated ball, then refrigerate for 15-20 minutes until the chocolate hardens.
- Serve & Store: Enjoy these protein balls chilled. Store any leftovers in an airtight container in the fridge for up to one week.
Notes
- Use any nut or seed butter of your choice to customize flavor and meet dietary needs.
- Adjust milk quantity gradually to avoid a dough that is too sticky.
- For a vegan version, use plant-based protein powder, maple syrup, and dairy-free chocolate chips.
- These protein balls can be frozen for longer storage and thawed before eating.
- Be sure to refrigerate the balls before dipping to help the chocolate coating adhere better.
