Chocolate Chip Cookie Dough Protein Balls Recipe
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.
- 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
