Chocolate Chip Cookie Dough Protein Balls
Easy 5-ingredient no-bake protein balls that taste like real cookie dough. Ready in 10 minutes with simple pantry ingredients. Perfect healthy snack packed with protein and healthy fats.
Ingredients
- 1/2 cup cashew butter creamy, pourable consistency; peanut butter works too
- 1/2 cup almond flour use blanched almond flour, not almond meal
- 40 grams collagen peptides ~2 scoops (unflavored, grass-fed preferred; can substitute protein powder)
- 3 tablespoons maple syrup pure maple syrup, not pancake syrup
- 1/2 teaspoon vanilla extract optional, adds depth of flavor
- Pinch sea salt balances sweetness
- 1/2 cup chocolate chips mini or standard; choose dairy-free or low-sugar options as needed
Instructions
- Step 1: Mix the Base
- In a large mixing bowl, combine cashew butter, almond flour, and collagen peptides.
- Add maple syrup, vanilla extract, and a pinch of salt.
- Mix with a sturdy spoon or spatula for 1-2 minutes until the mixture comes together into a thick, dough-like texture.
- Make sure all dry pockets are mixed out. The dough should hold together when pressed but not feel wet or sticky.
- If too dry, add water one teaspoon at a time and mix again.
- Step 2: Fold in the Chocolate
- Add chocolate chips to the dough.
- Gently fold them through until evenly distributed throughout the mixture.
- Avoid overmixing to prevent breaking up the chocolate chips.
- Step 3: Shape and Chill
- Using a medium cookie scoop, portion out the dough into equal-sized balls.
- Roll each portion between your palms to create smooth, round balls.
- Place balls on a plate or small baking sheet, giving them a little space.
- Optional: Sprinkle flaky sea salt on top for extra flavor.
- Refrigerate for at least 30 minutes to firm up before serving.
Notes
Storage: Store in an airtight container in the refrigerator for up to 2 weeks. Layer with parchment paper to prevent sticking. For best texture, enjoy cold straight from the fridge.
Freezing: Freeze in a freezer bag or container for up to 3 months. Thaw overnight in the refrigerator before eating.
Substitutions: Nut butter: Use peanut butter, almond butter, or sunflower seed butter for nut-free option
Protein: Swap collagen for unflavored or vanilla protein powder (same 40 grams)
Coconut flour: Not recommended as direct substitute; start with 2 tablespoons and add more liquid as needed Variations: Double chocolate: Add 1 tablespoon cocoa powder
Snickerdoodle: Add 1/2 teaspoon cinnamon
Coffee: Add 1 teaspoon espresso powder
Mix-ins: Try dried cranberries, shredded coconut, chopped pecans, or white chocolate chips Dietary Info: Gluten-free. Can be made dairy-free with appropriate chocolate chips. Low-carb friendly. About 4 grams protein per ball.
Freezing: Freeze in a freezer bag or container for up to 3 months. Thaw overnight in the refrigerator before eating.
Substitutions: Nut butter: Use peanut butter, almond butter, or sunflower seed butter for nut-free option
Protein: Swap collagen for unflavored or vanilla protein powder (same 40 grams)
Coconut flour: Not recommended as direct substitute; start with 2 tablespoons and add more liquid as needed Variations: Double chocolate: Add 1 tablespoon cocoa powder
Snickerdoodle: Add 1/2 teaspoon cinnamon
Coffee: Add 1 teaspoon espresso powder
Mix-ins: Try dried cranberries, shredded coconut, chopped pecans, or white chocolate chips Dietary Info: Gluten-free. Can be made dairy-free with appropriate chocolate chips. Low-carb friendly. About 4 grams protein per ball.