Introduction

These Chocolate Chip Cookie Dough Protein Balls are a delicious and healthy snack that satisfies your sweet tooth without the guilt. Made with wholesome ingredients and coated in smooth chocolate, they’re perfect for a quick energy boost or a tasty treat anytime.

The image shows a close-up of round, creamy brown chocolate-coated treats covered with dark chocolate chips on top. One treat is cut in half and placed on top, revealing a dense light beige cookie dough center filled with many small dark chocolate chips. The treats sit on black paper cups against a white marbled background, highlighting their glossy, smooth outer layer and slightly rough, grainy texture inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (for coating)
1 tsp coconut oil (or vegetable oil)

Instructions

Step 1: In a large bowl, combine the almond flour, protein powder, and salt.
Step 2: Add cashew butter, honey or maple syrup, vanilla extract, and 2 tablespoons of milk. Mix until a thick dough forms, adding the extra tablespoon of milk if needed to reach a pliable consistency.
Step 3: Fold in the mini chocolate chips evenly throughout the dough.
Step 4: Roll the dough into small bite-sized balls and place them on a baking sheet lined with parchment paper. Optionally, press an extra chocolate chip on top of each ball.
Step 5: Refrigerate the balls for at least 30 minutes to firm up.
Step 6: Meanwhile, melt the milk chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
Step 7: Dip each chilled protein ball into the melted chocolate to coat, then place them back on the parchment-lined tray.
Step 8: Refrigerate again until the chocolate coating sets, about 15–20 minutes.
Step 9: Store in an airtight container and enjoy as a tasty snack.

Tips & Variations

Use almond or sunflower seed butter if you prefer a different nut butter flavor or need a nut-free option.
For a vegan version, choose a plant-based protein powder and maple syrup instead of honey.
To add extra texture, fold in chopped nuts or shredded coconut along with the chocolate chips.
Replace the milk chocolate coating with dark chocolate for a richer taste and less sweetness.

Storage

Store your protein balls in an airtight container in the refrigerator for up to one week. They can also be frozen for up to a month—just thaw in the fridge before eating. If the chocolate coating softens, a quick chill in the fridge will help it firm up again.

How to Serve

The image shows a close-up of round cookie dough balls covered in milk chocolate, each studded with several dark chocolate chips on the outside. One cookie dough ball is cut in half and placed on top of a whole one, revealing a soft, light beige interior densely dotted with small dark chocolate chips. Both cookie dough balls rest in black paper liners, all positioned on a white marbled surface. The focus is sharp on the cookies, highlighting the glossy texture of the chocolate coating and the crumbly inside of the dough. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different protein powders for this recipe?

Yes, you can use whey, casein, or plant-based protein powders depending on your dietary preferences. Just ensure the powder is vanilla flavored or complement the flavor with extra vanilla extract.

Are these protein balls safe to eat raw?

Yes, these protein balls do not contain raw eggs or flour, so they are safe to eat without baking. They’re designed to be a no-bake snack with safe ingredients.

Chocolate Chip Cookie Dough Protein Balls Recipe

Print Recipe

★★★★★

4.8 from 134 reviews

Delicious and nutritious Chocolate Chip Cookie Dough Protein Balls that combine the rich flavors of almond flour, vanilla protein powder, and mini chocolate chips coated in a smooth milk chocolate shell. These no-bake energy bites serve as a perfect healthy snack or post-workout treat, offering a mix of protein, healthy fats, and natural sweetness with a satisfying chocolate coating.

Author: Nora
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 50 minutes
Yield: 12 protein balls 1x
Category: Snack
Method: No-Cook
Cuisine: American
Diet: Low Salt

Ingredients

Scale

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 large bowl, combine 1 cup almond flour, 1/2 cup vanilla protein powder, and a pinch of salt. Stir thoroughly to evenly distribute all dry components.
Add Wet Ingredients: Add 1/4 cup cashew butter, 2 tablespoons honey or maple syrup, 1 teaspoon vanilla extract, and 2 tablespoons milk to the dry mixture. Stir with a spoon or spatula until the dough forms a slightly sticky but manageable consistency. If too dry, add additional milk, 1 tablespoon at a time, up to 3 tablespoons total.
Incorporate Chocolate Chips: Fold in 1/4 cup mini chocolate chips gently to avoid melting. Chill the dough in the refrigerator for about 15 minutes to firm up slightly for easier rolling.
Form Cookie Dough Balls: Scoop tablespoon-sized portions of the chilled dough and roll between your palms to create smooth, uniform balls. Place on a parchment-lined tray and optionally top with extra mini chocolate chips for presentation.
Prepare Chocolate Coating: In a microwave-safe bowl, combine 1 cup milk chocolate chips with 1 teaspoon coconut oil. Microwave in 20-second intervals, stirring between each, until fully melted and smooth.
Coat the Balls: Using a fork or skewer, dip each dough ball into the melted chocolate, ensuring full coverage. Allow excess chocolate to drip off before placing back on the parchment paper.
Set the Coating: Refrigerate the coated balls for at least 30 minutes or until the chocolate hardens and the balls are firm.
Serve and Store: Once set, enjoy immediately or store in an airtight container in the refrigerator for up to one week for a quick, healthy snack.

Notes

You can substitute almond flour with oat flour for a different texture and flavor.
Use any type of protein powder you prefer, whether whey, casein, or plant-based for dietary needs.
Adjust the sweetness by varying honey or maple syrup according to taste.
For a dairy-free version, use non-dairy milk and dairy-free chocolate chips.
These balls can be frozen for longer storage; thaw slightly before serving.

Keywords: protein balls, chocolate chip, no bake snack, healthy snack, protein snack, energy bites, almond flour, vegan option, post workout snack