These Cookie Dough Protein Balls with chocolate chips are a delicious sweet snack! Made with only a few ingredients like oat flour, nut butter and protein powder, they really do taste like raw cookie dough and are surprisingly buttery.
Jump to:
Why You’ll Love This Recipe
- Quick and easy: You can whip them up in under 10 minutes in one bowl.
- Tastes like cookie dough: Soft, chewy, and full of chocolate chips – a protein ball in dessert form.
- Perfect for meal prep: They keep in the fridge all week (or the freezer for months).
- Filling: These are meant to be a dense, satisfying snack.
- Cheaper than store-bought: A protein ball or bar can set you back a few dollars, these are just a fraction of the price!
Ingredients You’ll Need
You don’t need many ingredients to make these Cookie Dough Protein Balls. Here’s a shopping list or jump to the recipe card right at the bottom for the exact measurements.
- Oat flour (you can make this easily using rolled oats. Blitz in a blender until they form a powder – I use my Nutribullet to make oat flour all the time and it’s much cheaper than store bought).
- Natural peanut butter (or use any natural, runny nut butter like almond, cashew etc. Use tahini or make a jar of my Homemade Sunflower Seed Butter to make it nut-free.)
- Maple syrup
- Chocolate chips
- Vanilla protein powder
- Salt
- Plant-based milk (only if the mix is too dry)
Instructions
See just how easy it is to make these Cookie Dough Protein Balls! You can jump to the recipe card for all the exact details.
Step One: Start by mixing the oat flour, protein powder, cinnamon, and salt together in a bowl. Next, add the peanut butter and maple syrup.
Step Two: Stirring until the mixture is smooth and well combined.
Step Three: Fold in the chocolate chips. If the dough feels too dry, gradually mix in a little plant-based milk until it holds together.
Step Four: Roll the mixture into 12 even balls and place them in a container.
Step Five: Chill in the fridge for 15 minutes to firm up before serving. Store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 2 months. Let frozen balls sit for a few minutes before eating
Storage
Keep these in the fridge for up to 7 days in an airtight container. You can freeze these for up to 2 months, just leave them to thaw at room temperature for 15 minutes before eating (don’t microwave as it will cook them).
Expert Tips
Pop the dough in the fridge for about 5 minutes before rolling. The short chill time helps firm everything up so the mixture is easier to handle, and it keeps the peanut butter from sticking to your hands.
FAQ
Yes, almond, cashew, or even sunflower seed butter works. Just make sure it’s the natural kind so the texture stays right.
A quick snack ready in just 10 minutes.
Yes, you can freeze them for up to 2 months.
Add plant-based milk a splash at a time until it holds together. It’s better to go slow – you can always add more, but you can’t take it out.
Cookie Dough Protein Balls
Equipment
- Blender
Ingredients
- 3/4 cup oat flour blend rolled oats until fine; approx. 69g
- 1/2 cup natural peanut butter or almond butter; approx. 135g
- 1/4 cup maple syrup approx. 78g
- 1/2 cup vanilla protein powder approx. 35g
- 1/4 cup mini chocolate chips approx. 43g
- 1/8 teaspoon salt approx. 0.75g
- 1-2 tablespoon milk 15–30g; only if needed; I use soy milk, but any milk works.approx.
Instructions
- In a medium mixing bowl, combine the oat flour, protein powder, and salt. Stir to mix evenly.
- Add the peanut butter and maple syrup. Mix until a thick dough forms.
- Fold in the chocolate chips. If the mixture feels too dry, add plant-based milk one tablespoon at a time until it holds together.
- Roll the mixture into 12 even balls and place them in a container.
- Chill in the fridge for 15 minutes to firm up before serving. Store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 2 months. Let frozen balls sit for a few minutes before eating
Leave a Reply