Chocolate Chip Cookie Dough Protein Balls are a delicious and nutritious snack. They give you the sweet taste of cookie dough without the guilt. These treats are perfect for a quick snack, a post-workout boost, or a healthy dessert. Plus, they are easy to make and packed with protein!
How to Make Chocolate Chip Cookie Dough Protein Balls
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
- 1 cup milk chocolate chips
- 1 tsp coconut oil (or vegetable oil)
Directions:
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, protein powder, and salt.
- Mix Wet Ingredients: In another bowl, stir cashew butter, 2 tbsp milk, honey/maple syrup, and vanilla extract until smooth.
- Combine: Add the wet mixture to the dry ingredients, mixing well.
- Fold in Chocolate Chips: Gently mix in the mini chocolate chips.
- Adjust Consistency: If too dry, add the remaining 1 tbsp milk (or more, 1 tsp at a time) until dough is slightly sticky but firm.
- Shape: Roll into 1-inch balls and place on a parchment-lined plate.
- Chill: Refrigerate for at least 30 minutes.
- Melt Chocolate: Microwave chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth.
- Dip: Coat each protein ball in melted chocolate, tapping off excess.
- Sprinkle & Set: Sprinkle extra mini chocolate chips on top, then refrigerate for 15-20 minutes until the chocolate is set.
- Serve & Store: Enjoy chilled! Store in an airtight container in the fridge for up to a week.
How to Serve Chocolate Chip Cookie Dough Protein Balls
You can serve these protein balls as snacks anytime during the day. They taste great on their own, or you can pair them with a glass of milk or a smoothie. These bites are also perfect for parties or as a healthy treat to share with friends and family.
How to Store Chocolate Chip Cookie Dough Protein Balls
Store the protein balls in an airtight container in the fridge. They can last up to a week, making them a convenient and healthy snack option throughout the week.
Tips to Make Chocolate Chip Cookie Dough Protein Balls
- Ensure that your dough is not too dry. If it is, add a bit more milk until you reach the right consistency.
- Feel free to use different nut butters according to your preference.
- For a different flavor, try adding a pinch of cinnamon or a scoop of your favorite flavored protein powder.
Variation
You can switch up the chocolate chips for dried fruits or nuts. Try adding chopped walnuts, pecans, or some dried cranberries for a different twist!
FAQs
1. Can I use a different type of protein powder?
Yes, you can use any protein powder you prefer, including plant-based options.
2. Are these protein balls gluten-free?
Yes, if you use almond flour or oat flour, these protein balls can be gluten-free.
3. Can I freeze these protein balls?
Yes, you can freeze them! Just ensure they are stored in an airtight container. They can be stored in the freezer for up to three months.
Chocolate Chip Cookie Dough Protein Balls
Ingredients
For the Cookie Dough Bites
- 1 cup almond flour (or oat flour) Can substitute with oat flour.
- 1/2 cup vanilla protein powder (whey, casein, or plant-based)
- 1/4 cup cashew butter (or almond/sunflower seed butter) Use your preferred nut butter.
- 2-3 tbsp milk (dairy or non-dairy) Adjust based on the dough consistency.
- 1/4 cup mini chocolate chips Plus extra for topping.
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 1 pinch salt To enhance flavor.
- 1 cup milk chocolate chips For coating.
- 1 tsp coconut oil (or vegetable oil) For melting with 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/maple syrup, and vanilla extract until smooth.
- Add the wet mixture to the dry ingredients, mixing well.
- Gently mix in the mini chocolate chips.
- If too dry, add the remaining 1 tbsp milk (or more, 1 tsp at a time) until dough is slightly sticky but firm.
- Roll into 1-inch balls and place on a parchment-lined plate.
- Refrigerate for at least 30 minutes.
Coating
- Microwave chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth.
- Coat each protein ball in melted chocolate, tapping off excess.
- Sprinkle extra mini chocolate chips on top, then refrigerate for 15-20 minutes until the chocolate is set.
Serving
- Enjoy chilled! Store in an airtight container in the fridge for up to a week.
