No-Bake Cookie Dough Protein Balls Recipe
Delicious no-bake protein balls inspired by cookie dough flavor, combining rolled oats, vanilla protein powder, almond butter, and mini chocolate chips for a soft, nutritious snack that’s easy to make and perfect for on-the-go energy boosts.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 20 small balls 1x
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Dry Ingredients
- 1 ½ cups rolled oats (150 g), gluten-free if needed
- ¾ cup vanilla protein powder (75 g), whey, plant, or collagen
- 2 tbsp flaxseed meal or chia seeds (20 g)
- ⅛ tsp pinch of salt (optional)
Wet Ingredients
- ½ cup almond butter (120 g), slightly warmed
- ¼–⅓ cup honey or maple syrup (60–80 g), adjust to taste
- 2 tsp vanilla extract (10 ml)
- 2–4 tbsp milk or alternative (30–60 ml), almond, oat, or cow’s milk to adjust texture
Add-ins
- ¼ cup mini chocolate chips (45 g), optional, use dark or sugar-free if preferred
- Optional mix-ins: chopped nuts, shredded coconut, cocoa nibs
Instructions
- Combine The Dry Ingredients: In a large mixing bowl, fold together the rolled oats, vanilla protein powder, flaxseed meal or chia seeds, and a pinch of salt until the mixture looks uniformly sandy, creating the cookie dough base texture.
- Add The Wet Ingredients: Stir in the almond butter, honey or maple syrup, and vanilla extract using a spoon or spatula. The mixture will appear crumbly at first; this is expected.
- Adjust Texture With Milk: Add the milk one tablespoon at a time, mixing until the mixture clumps when pressed between your fingers. Aim for a moist, cohesive dough that isn’t sticky, adapting for the specific protein powder used.
- Fold In The Chocolate (And Extras): Gently mix in the mini chocolate chips and any optional add-ins like nuts or shredded coconut. For a melted chocolate effect, reserve some chips to press into each ball later.
- Roll And Rest: Scoop tablespoon-sized portions and roll them into balls. Place on a parchment-lined tray. Eat immediately for a soft texture or refrigerate for 30–60 minutes for firmer, portable snacks.
- Store With Care: Keep the protein balls in an airtight container in the refrigerator for up to 10 days or freeze for 2–3 months. Thaw frozen balls at room temperature for 10–20 minutes before serving.
Notes
- Slightly warm almond butter for 10–15 seconds to ease mixing and improve texture.
- Use gluten-free oats if necessary for dietary needs.
- Adjust sweetness by varying honey or maple syrup amount.
- To add extra flavor, toast oats briefly or add spices like cinnamon or cardamom.
- The recipe easily adapts for vegan or nut-free diets using plant protein, maple syrup, and seed butters.
- If balls are too sticky, refrigerate briefly or add more oats or protein powder.
- If crumbly, add more milk or nut butter gradually until cohesive.
Keywords: protein balls, cookie dough protein balls, no-bake snacks, healthy protein snacks, quick protein bites, almond butter snacks, no-cook energy balls
