Chocolate Chip Cookie Dough Protein Balls
Delicious and easy-to-make protein balls packed with sweet, creamy flavors and protein, perfect for a snack or pre-workout boost.
Ingredients
Dry Ingredients
- 1 cup almond flour (or oat flour) Can substitute with oat flour.
- 1/2 cup vanilla protein powder (whey, casein, or plant-based) Choose based on your dietary preference.
- 1 pinch salt
Wet Ingredients
- 1/4 cup cashew butter (or almond/sunflower seed butter) Substitutions available based on preference.
- 2-3 tbsp milk (dairy or non-dairy) Add more for desired consistency.
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
Mix-Ins and Coating
- 1/4 cup mini chocolate chips (plus extra for topping)
- 1 cup milk chocolate chips Can use dark or white chocolate instead.
- 1 tsp coconut oil (or vegetable oil) For melting chocolate.
Instructions
Preparation
- In a medium bowl, whisk together almond flour, protein powder, and salt.
- In another bowl, stir cashew butter, 2 tbsp milk, honey or maple syrup, and vanilla extract until smooth.
- Add the wet mixture to the dry ingredients and mix well.
- Gently mix in the mini chocolate chips.
- If the mixture is too dry, add the remaining 1 tbsp milk, one teaspoon at a time, until it’s slightly sticky but firm.
- Roll into 1-inch balls and place them on a parchment-lined plate.
- Refrigerate for at least 30 minutes.
- Microwave the milk chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth.
- Coat each protein ball in the melted chocolate, tapping off the excess.
- Sprinkle extra mini chocolate chips on top, then refrigerate for 15-20 minutes until the chocolate is set.
- Enjoy chilled! Store in an airtight container in the fridge for up to a week.
Notes
These protein balls can be made ahead of time and stored in the fridge. Great for a quick snack anytime!