Go Back

Cookie Dough Protein Balls

Cookie dough protein balls with almond flour and vanilla protein powder come together as a thick, chewy dough and are rolled into bite-size balls. Fold in mini chocolate chips and chill briefly so they firm up without baking.
Print Recipe Pin Recipe
Prep Time 10 minutes
chilling 10 minutes
Total Time 20 minutes
Course: Snack
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 1 cup almond flour
  • 0.5 cup vanilla protein powder
  • 0.25 cup creamy peanut butter or almond butter Choose one nut butter for a smooth dough.
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 0.33 cup mini chocolate chips Use mini chips for even bites throughout.
  • 2 tbsp milk, as needed Add 1 tbsp at a time to reach scoopable dough consistency.

Method
 

Make the dough
  1. Stir together almond flour, vanilla protein powder, creamy peanut butter or almond butter, maple syrup, and vanilla extract until a dough forms, adding milk a tablespoon at a time if too dry.
  2. Stop mixing once the dough holds together and looks uniform with no dry pockets.
Add chips and shape
  1. Fold in mini chocolate chips until they’re evenly distributed through the dough.
  2. Roll the dough into small balls about bite size and place them on a plate or tray.
Chill to firm
  1. Refrigerate the protein balls for at least 10 minutes to firm up before serving, until they hold their shape when picked up.

Notes

For the best texture, chill until firm but still slightly soft in the center. Store covered in the refrigerator for up to 5 days; freeze for up to 2 months and thaw in the fridge overnight. If you prefer a dairy-free option, use milk made from almond or oat (or water) to adjust the dough consistency while keeping it no-bake.