Cookie Protein Balls Recipe
Delicious and nutritious Cookie Protein Balls made with almond butter, oats, medjool dates, and vanilla protein powder. These no-bake energy bites are coated with toasted coconut and chocolate, perfect for a quick snack or post-workout boost.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 protein balls 1x
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 1/4 cup shredded coconut, plus 3 tablespoons (divided)
- 1/2 cup creamy almond butter
- 3 tablespoons pure maple syrup
- 2 large soft medjool dates, pitted
- 1 teaspoon pure vanilla extract
- 1/2 cup old fashioned rolled oats
- 1 scoop vanilla protein powder, or unflavored
- 1/4 teaspoon kosher salt
- 1 tablespoon chia seeds
- 1 tablespoon mini chocolate chips
Coating and Topping
- 1/2 cup chocolate chips
- 1/2 teaspoon coconut oil
- Flaky sea salt, for sprinkling on top
Instructions
- Toast the coconut: Preheat the oven to 350°F. Spread the shredded coconut evenly on a parchment-lined baking sheet. Bake for 5 minutes, stirring once halfway through, until the coconut is lightly toasted. Remove from the oven and allow to cool.
- Blend the base mixture: In a food processor, combine the almond butter, maple syrup, pitted dates, vanilla extract, rolled oats, protein powder, and kosher salt. Process until the mixture is smooth and well combined.
- Mix in add-ins: Transfer the blended mixture to a small bowl. Stir in 1/4 cup of the toasted coconut, chia seeds, and mini chocolate chips evenly.
- Form the balls: Using about 1 tablespoon of mixture per ball, form the mixture into small, evenly sized balls with your hands.
- Melt the chocolate coating: In a small microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals, stirring between, until the chocolate is fully melted and smooth.
- Coat and garnish the balls: Line a baking sheet or tray with parchment paper. Dip the bottom of each protein ball into the melted chocolate, place it on the lined tray, then drizzle chocolate over the top. Immediately sprinkle with the remaining toasted coconut and flaky sea salt for extra flavor and texture.
- Chill until set: Place the coated balls in the refrigerator for about 1 hour or until the chocolate hardens. Once set, they are ready to enjoy as a healthy snack or treat.
Notes
- Ensure the dates are soft for easier blending; soak them in warm water for 10 minutes if needed.
- Store the protein balls in an airtight container in the refrigerator for up to one week.
- These can also be frozen for longer storage; thaw before consuming.
- Use dairy-free chocolate chips to keep this recipe vegan.
- Feel free to substitute almond butter with peanut butter if preferred.
Keywords: protein balls, cookie protein balls, no bake snack, healthy snack, energy bites, almond butter snack, gluten free snack, vegan protein balls
Find it online: https://cookwithlea.com/cookie-protein-balls-recipe/
