Description

These Chocolate Chip Cookie Dough Protein Balls are a delicious and nutritious snack that combines the classic flavor of cookie dough with a protein-packed twist. Made with almond flour, vanilla protein powder, and cashew butter, they are lightly sweetened with honey or maple syrup and studded with mini chocolate chips. Coated in a smooth layer of melted milk chocolate and topped with extra chips, these no-bake bites are perfect for an energy boost or healthy dessert.

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 medium bowl, whisk together almond flour, vanilla protein powder, and a pinch of salt until evenly combined.
Mix Wet Ingredients: In a separate bowl, stir together cashew butter, 2 tablespoons of milk, honey or maple syrup, and vanilla extract until the mixture is smooth and creamy.
Combine: Add the wet mixture to the dry ingredients and stir thoroughly until a consistent dough forms.
Fold in Chocolate Chips: Gently mix in the mini chocolate chips, ensuring they are evenly distributed throughout the dough.
Adjust Consistency: If the dough feels too dry or crumbly, add the remaining 1 tablespoon of milk gradually, 1 teaspoon at a time, until the dough becomes slightly sticky but still firm enough to shape.
Shape: Roll the dough into 1-inch balls using your hands and place them on a parchment-lined plate or tray.
Chill: Refrigerate the shaped balls for at least 30 minutes to firm up and make handling easier for coating.
Melt Chocolate: In the microwave, combine milk chocolate chips and coconut oil, heating in 30-second intervals and stirring between until the mixture is completely smooth and melted.
Dip: Using a fork or toothpick, dip each protein ball into the melted chocolate, coating it evenly, and tap off any excess chocolate.
Sprinkle & Set: Immediately sprinkle extra mini chocolate chips on top of the coated balls, then place them back in the refrigerator for 15-20 minutes until the chocolate sets completely.
Serve & Store: Enjoy the protein balls chilled. Store any leftovers in an airtight container in the refrigerator for up to one week to maintain freshness.

Notes

Use your preferred type of protein powder – whey, casein, or plant-based options all work well.
For a dairy-free option, substitute almond flour for oat flour, use non-dairy milk, and ensure protein powder is plant-based.
Adjust sweetness by using more or less honey/maple syrup according to taste.
If the dough is too sticky, add a bit more almond or oat flour to help with shaping.
To make the snack vegan, use maple syrup instead of honey and plant-based protein powder.
You can store protein balls in the freezer for up to 3 months for longer storage.
Feel free to switch milk chocolate chips with dark chocolate for a richer taste and lower sugar content.

Prep Time: 10 minutes
Cook Time: 5 minutes (for chocolate melting and coating)
Category: Snack
Method: No-Bake, Mixing, Chilling, Dipping
Cuisine: American

Nutrition

Serving Size: 2 protein balls (approximately 40g)
Calories: 170 kcal
Sugar: 6 g
Sodium: 40 mg
Fat: 11 g
Saturated Fat: 3 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 0 mg

Keywords: protein balls, cookie dough bites, healthy snacks, no bake, chocolate chip, protein powder, energy balls, clean eating