These Protein Cookie Dough Balls taste like you're licking the bowl of your favorite chocolate chunk cookie dough, only they are filled with good-for-you ingredients! This recipe for edible cookie dough balls is gluten free and so easy to make! All you need is 7 ingredients and 20 minutes to make!
You know that nostalgic moment when you get to lick the cookie dough from the mixing bowl? Well imagine turning that into a healthy snack! This recipe for Protein Cookie Dough Balls is all your childhood cookie dough dreams come true. It has protein, fiber, and deliciousness all at once!
All you need to do is stir together the ingredients, scoop, roll, and you're done! Not only are these protein balls so easy to make, I love that you can store them for up to a one week.
Want to try some other protein ball recipes? Check out my recipe for Monster Cookie Protein Balls or Cashew and Date Energy Bites! They are the perfect combination of sweet and salty, and they make a great mid day snack.
Jump to:
- What are the Ingredients for Protein Cookie Dough Balls?
- How do I make Protein Cookie Dough Balls?
- Swaps and Substitutions
- Ways to Snack on Cookie Dough Protein Balls
- Tips for Perfecting This Recipe
- Storage Information
- Recipe FAQ's
- Hungry for More?
- Did you like this recipe? Share it!
- Protein Cookie Dough Balls
What are the Ingredients for Protein Cookie Dough Balls?
- Cashew butter - cashew butter has a fairly neutral flavor, so it's a great choice for these cookie dough balls. Be sure to use the kind that needs to be stirred together and is unsweetened.
- Agave nectar - agave nectar is an unrefined, natural sweetener. It is lower on the glycemic index, so it will not spike your blood sugar. Think no more midday energy slumps!
- Vanilla extract - this is needed to add yummy flavor to the protein ball!
- Coconut flour - this helps hold the ingredients together. If you would rather use almond flour or gluten free oat flour, those are also great choices!
- Vanilla protein powder - this is my favorite protein powder, but you can use any that you like!
- Coarse Kosher salt - it's important to always have a little salt to balance out the sweet!
- Allergen free chocolate chunks - this recipe for protein cookie dough balls is gluten free, dairy free, and refined sugar free. Allergen free chocolate chunks ensure this recipe stays free of these ingredients. However, you can use whichever chocolate chunks or chocolate chips you prefer!
- Unsweetened almond milk (if needed!!!) - Only use a tiny amount if you need to ensure the mixture comes together well.
How do I make Protein Cookie Dough Balls?
- In a medium sized mixing bowl, whisk together the cashew butter, agave nectar, and vanilla extract.
- Add the coconut flour, protein powder, and salt. Use a rubber spatula, and stir to combine.
- Once well combined, fold in the chocolate chunks.
- You may need to use your hands to combine the ingredients evenly.
- Once the mixture is well combined, scoop onto a parchment paper lined baking sheet, using a 1-tablespoon sized cookie scoop. Ensure the mixture is completely filling and slightly mounded in the scoop.
- Once the protein balls are scooped, roll into a smooth, even balls. Store in an airtight container, at room temperature, for up to 1 week.
Swaps and Substitutions
- Cashew butter - I prefer to use cashew butter because it is a more neutral flavor than some other nut or seed butters. However, if you cannot have cashews, or don't like them, you can substitute your favorite nut butter or seed butter.
- Allergen friendly chocolate chunks - Allergen free chocolate chunks ensure this recipe stays free of these ingredients. However, you can use whichever chocolate chunks or chocolate chips you prefer!
- Coconut flour - If you would rather use almond flour or gluten free oat flour, those are also great choices!
Ways to Snack on Cookie Dough Protein Balls
- These protein balls make the PERFECT after school snack! Whip up a batch over the weekend, and your kids will be set all week. It's super simple to double or even triple the batch, if you have lots of kids (like me!)
- Stick a few Protein Cookie Dough Balls in your kids' lunch boxes for a great side dish.
- Kids' birthday party treats. This is an awesome snack to serve at your next kiddo birthday party.
- Need a quick post workout snack??? These protein bites are just the thing!
Tips for Perfecting This Recipe
- Whether you use cashew butter or a different nut butter, it is a MUST to use the kind of nut or seed butter that is stirred together and contains no palm oil or other additives.
- If you need to ensure the mixture comes together well and will stick together, use just a small bit of unsweetened almond milk. I recommend only adding 1 tablespoon at a time!
Storage Information
Protein Cookie Dough Balls are best stored at room temperature in an airtight container. They stay fresh for up to 1 week! If you want to make them ahead of time and keep them for longer than a week, I would store them in the refrigerator. The refrigerator does, however, tend to dry them out just a bit.
Recipe FAQ's
If your kids are allergic to cashews, feel free to use almond butter or sunflower seed butter. You can even use peanut butter!
If you decide to make these protein balls in a hurry and realize you only have regular chocolate chips, feel free to use those, as long as you don't have any allergies in your household!
I have not tried freezing these protein balls, mostly because they don't last that long! However, if you would like to freeze them, they will likely be fine. They may dry out a bit in the freezer, but will still be completely edible.
If you are not on a gluten free diet, you can use HEAT TREATED all-purpose flour. Since this recipe is not baked, it is not safe to consume regular all-purpose flour that has not been cooked or baked. It muse be heat treated. You can also make your own heat treated flour by spreading it on a baking sheet and baking for about 5 minutes at 350°F.
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Protein Cookie Dough Balls
Equipment
- 1 mixing bowl
- 1 Set of dry measuring cups
- 1 Set of measuring spoons
- 1 Rubber spatula
- 1 tablespoon sized cookie dough scoop
- 1 Baking Sheet
Ingredients
- ⅔ cup cashew butter can use almond butter or sun butter as well
- ⅓ cup vanilla egg white protein powder
- ⅓ cup coconut flour or oat flour
- 3 tablespoons agave nectar
- 1 teaspoon vanilla extract
- ¼ teaspoon coarse Kosher salt
- ⅓ cup allergen friendly chocolate chunks
Instructions
- In a medium sized mixing bowl, whisk together the cashew butter, agave nectar, and vanilla extract.
- Add the coconut flour, protein powder, and salt. Use a rubber spatula, and stir to combine.
- Once well combined, fold in the allergen friendly chocolate chunks. You may need to use your hands to combine the ingredients evenly.
- Once the mixture is well combined, scoop onto a parchment paper lined baking sheet, using a 1-tablespoon sized cookie scoop. Ensure the mixture is completely filling and slightly mounded in the scoop.
- Once the protein balls are scooped, roll into a smooth, even balls. Store in an airtight container, at room temperature, for up to 1 week.
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