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Cookie Dough Protein Balls

Cookie dough protein balls made with oat flour, vanilla protein powder, and creamy nut butter come together into a soft, no-bake dough studded with mini chocolate chips. Mix, roll, then freeze briefly so they firm up for an easy, scoopable sweet bite.
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Prep Time 10 minutes
Freeze 5 minutes
Total Time 15 minutes
Course: Snack
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Oat flour
  • 1 cup oat flour
Vanilla protein powder
  • 0.5 cup vanilla protein powder
Creamy nut butter
  • 0.5 cup creamy peanut butter or almond butter
Maple syrup
  • 3 tbsp maple syrup
Milk of choice
  • 1 tbsp milk of choice Use 3–4 tbsp total, adding 1 tbsp at a time.
Vanilla extract
  • 1 tsp vanilla extract
Salt
  • 0.125 salt Pinch, to taste.
Mini chocolate chips
  • 0.5 cup mini chocolate chips

Equipment

  • 1 sheet pan

Method
 

Make the cookie dough
  1. Combine the oat flour, vanilla protein powder, creamy peanut butter, maple syrup, vanilla extract, and salt in a bowl with a silicone spatula until fully mixed and uniform.
  2. Add the milk of choice 1 tablespoon at a time, mixing until the dough comes together and is soft but not sticky.
  3. Fold in the mini chocolate chips evenly throughout the dough.
Roll and chill
  1. Roll the dough into balls using your hands or a cookie scoop, keeping them about the same size for even firmness.
  2. Place the balls on a sheet pan and freeze for 5 minutes to firm up with a slightly set surface.
Store
  1. Transfer the protein balls to an airtight container and refrigerate for up to 1 week, or freeze for up to 3 months before eating.

Notes

For the best texture, let the dough sit 2 minutes after mixing so the oat flour hydrates, then roll quickly before it loosens. Store in the refrigerator up to 1 week; freeze up to 3 months. For a dietary swap, use almond butter and dairy-free milk of choice to keep the recipe nut-butter and dairy-flexible (still no-bake).