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Chocolate Chip Cookie Dough Protein Balls – Easy Guilt-Free Snack Recipe

Chocolate Chip Cookie Dough Protein Balls – Guilt-Free Bliss

Enjoy the nostalgic flavors of Chocolate Chip Cookie Dough Protein Balls with this easy guilt-free snack recipe.
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Prep Time 10 minutes
Chill Time 45 minutes
Total Time 55 minutes
Servings: 12 balls
Course: Cookies
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Almond Flour Can substitute with sunflower seed flour for nut-free option.
  • 1 cup Oat Flour Ensure it's certified gluten-free.
  • 1 scoop Protein Powder Recommended: Optimum Nutrition Vanilla.
For the Creaminess
  • 1/2 cup Almond Butter Can substitute with cashew butter or sunflower butter.
  • 1/4 cup Unsweetened Almond Milk Adjust based on dry consistency.
For Sweetness and Indulgence
  • 1/2 cup Chocolate Chips Choose dairy-free for vegan-friendly option.
  • 1/4 cup Maple Syrup or Honey Use maple syrup for vegan version.

Equipment

  • Mixing Bowl
  • Spatula
  • Baking Sheet
  • Parchment paper

Method
 

Step-By-Step Instructions
  1. In a large mixing bowl, combine almond flour, oat flour, and protein powder. Whisk together until well blended.
  2. Add almond butter, unsweetened almond milk, and maple syrup or honey. Stir until a cohesive dough forms, adding more almond milk if necessary.
  3. Fold in chocolate chips until evenly distributed. Optional: add nuts or dried fruit.
  4. If sticky, cover and refrigerate for 15-20 minutes to firm up.
  5. Scoop out portions of dough and roll into bite-sized balls; place on a parchment-lined baking sheet.
  6. Refrigerate for an additional 30 minutes before serving or store in an airtight container.

Nutrition

Serving: 1ballCalories: 150kcalCarbohydrates: 15gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 50mgPotassium: 200mgFiber: 2gSugar: 6gCalcium: 4mgIron: 6mg

Notes

These protein balls can be stored in an airtight container in the fridge for up to 7 days, or frozen for up to 2 months. Thaw before serving.

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