With 6g of protein per small ball, these cookie dough protein balls are a fabulous little treat. They’re like a healthier version of edible cookie dough.
Super easy to make too! You just combine almond flour and almond butter with a little protein powder and maple syrup then coat in chocolate. No blender or food processor required!
The protein comes from the almond butter and flour with an added boost from the protein powder. I always like to use an unflavoured protein powder and add my flavours to it. And don’t worry – there’s no chalky taste from the protein powder. The secret to my protein balls is using just enough to give you a decent protein hit, without adding so much that it affects the taste or texture.
Why You’ll Love These Cookie Dough Protein Balls
✅ Quick and easy to make: These no-bake protein balls come together in minutes with no oven required.
✅ High in protein: The combination of almond flour, almond butter and protein powder provides a lovely little protein boost.
✅ Made with simple ingredients: these homemade balls are free from refined sugars and unnecessary additives.
✅ Perfect for snack prep: Make a batch and keep them stored in the fridge or freezer for an easy grab-and-go snack.
✅ Gluten free and dairy free: Made with ingredients that are free from dairy and gluten.
✅ Lower in added sugar: These protein balls are naturally sweetened with maple syrup rather than relying on refined sugars.
Why I Chose These Ingredients
Almond butter: Almond butter provides a lovely creamy texture and a mild flavour that works well with vanilla and chocolate. Peanut butter could be used as an alternative, but it gives a much stronger flavour (which is fine but if you want more of a cookie dough taste – stick with almond!).
Almond flour instead of oats: Almond flour creates a softer, more authentic cookie dough texture I think. Oats would work, but they give a slightly more traditional energy ball texture rather than the smooth cookie dough consistency.
Unflavoured protein powder: Many protein powders contain sweeteners and flavourings that can overpower recipes (as well as lots of additives!). Using an unflavoured version gives you more control over the taste and keeps the list of ingredients simpler.
Dark chocolate with 70% cocoa solids: Choosing a darker chocolate reduces the sugar content compared with milk chocolate while providing more cocoa compounds, including polyphenols.
Maple Syrup: Honey will work too but I’ve chosen maple for these ones. Like honey, it’s a natural sweetener. It also contains small amounts of essential minerals like manganese, zinc, and iron. Making the balls yourself means you can judge how much sugar you add. I add 4.5 tbsp but add more or less depending on your own tastes.
Storage and Shelf Life
Store these cookie dough protein balls in an airtight container in the fridge for up to 10 days.
They can also be frozen for up to 3 months. Simply allow them to defrost in the fridge or at room temperature before eating.
Recipe Tips
Getting the right texture: The mixture should be soft and dough-like but firm enough to roll into balls. If it feels too sticky, add a little extra almond flour. If it feels too dry, add a small amount of almond butter or maple syrup.
Choosing protein powder: Different protein powders absorb liquid differently. You may need to adjust the quantities slightly depending on the brand.
Adding crunch: Chopped almonds, cacao nibs or pumpkin seeds can be added for extra texture. You could also use a crunchy almond butter for added texture.
Chocolate Drizzle Alternative: If you don’t want to coat the balls fully in chocolate, you can drizzle the dark chocolate on top for a lighter finish. This way, you still get a bit of the chocolate taste with about half the chocolate.
Related Recipes
Cookie Dough Protein Balls
Ingredients
- 120 g almond butter (½ cup)
- 4½ tbsp pure maple syrup
- 1 tsp vanilla paste
- 75 g almond flour (¾ cup)
- 3 tbsp unflavoured protein powder
- Pinch sea salt
- 60 g dark chocolate, 70% cocoa solids (2oz)
Instructions
- Add the almond butter, maple syrup and vanilla paste to a mixing bowl and stir until combined.
- Add the almond flour, protein powder and sea salt. Mix until a cookie dough-like mixture forms. Separate into 12 pieces and roll into balls.
- Melt the dark chocolate in a bowl over a pan of hot water (or in 20-30 second bursts in the microwave). Dip each ball in the chocolate, let any excess drip off and place on parchment paper. Refrigerate to harden.
Notes
- Add a tsp of melted coconut oil to the melted chocolate, if preferred. This can help to thin the chocolate and make it easier to dip the balls.
- The texture may vary depending on the type of protein powder used. Adjust with a little extra almond flour or almond butter, if needed.
- Choose a dark chocolate with at least 70% cocoa solids to keep the sugar content lower.
0 Comments