These Cookie Dough Protein Balls with chocolate chips are a delicious high protein 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. The perfect energy boost or post-workout snack to fill you up.
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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).
- High protein, and filling: These are meant to be an energy dense but balanced snack. Each ball has 7g of protein per serve, so they’ll keep you fuelled between meals.
- 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 into balls and place on a parchment-lined tray. Chill until firm, then store in an airtight container in the fridge or freezer.
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.
No, you can skip it and swap it for oat flour but keep in mind the protein content will be lower.
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.
More Protein Ball & Healthy Snack Recipes
If you’re looking for more high protein and healthy snacks, try my super easy Vegan Snickerdoodle Protein Balls (another raw cookie dough inspired flavor!) Or for a snack without protein powder, try my Nut-Free Granola Bars or my Matcha Bliss Balls.
I hope you love these! One of my favorite tasty high protein snacks. Leave a review below or feel free to tag me on Instagram (@glowdiaries___) so I can see how they turned out.
Chocolate Chip 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 tsp salt approx. 0.75g
- 1-2 tbsp plant-based milk approx. 15–30g; only if needed
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 on a parchment-lined plate or tray.
- Chill for 15 minutes to firm up before serving. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
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