Ingredients
Method
Mix the protein ball dough
- Combine old-fashioned oats, creamy peanut butter, ground flaxseed, honey, vanilla protein powder, vanilla extract, and mini chocolate chips in a large bowl and stir until fully combined (no heat needed). The mixture should look sticky and hold together when pressed.
- If the mixture is too thick or dry, add water 1 teaspoon at a time, stirring between additions, until it comes together and is scoopable.
Shape and chill
- Portion the dough with a 2-tablespoon cookie scoop and roll into balls with your hands until smooth and even.
- Place the balls in a single layer on a plate or baking sheet so they don’t stick together.
- Chill in the refrigerator until firm, 1 to 2 hours, before serving (they should feel set and hold their shape when picked up).
Notes
For the best texture, chill until the balls feel firm and springy; if your peanut butter is very runny, keep water to the minimum (or skip if the dough already holds). Store in an airtight container in the refrigerator up to 5 days. Freeze up to 2 months in a sealed container, thaw overnight in the fridge. For a dairy-free swap, use dairy-free vanilla protein powder and dairy-free dark chocolate chips if needed.