These no bake chocolate chip peanut butter cookie dough protein balls are tasty, portable and packed with wholesome ingredients – great for snacking!
I know what you’re thinking. Brittany, why the heck are you posting another protein ball recipe?!? That’s the last thing the internet needs right now. But you know what? They’re incredibly tasty because they feature the ultimate culinary duo: peanut butter and chocolate. AND they taste like cookie dough… what could be better?
If my flavor introduction is not enough to tempt you, there’s more – these protein balls have only six ingredients and take about 10 minutes to whip up!
natural peanut butter – look for peanut butter where the only ingredients are peanut butter and salt.
unsweetened almond milk
dark chocolate chips – Enjoy Life chocolate chips are great if you’re dairy free. I also like Lily’s chocolate chips, which are lower in sugar.
Why Are These Protein Balls so Healthy?
On the nutrition front, they’re vegan and gluten free with a great balance of protein, healthy fats and smart carbs – perfect for before or after your workout, as a mid-afternoon pick me up or a late-night snack. Heck, I’d even eat them for breakfast. I mean, they DO have oatmeal.
Peanut butter has a good amount of protein, but I decided to add a bit more by including a little protein powder. This snack (or breakfast) will actually keep you satisfied.
If you make these cookie dough protein balls, please be sure to leave a comment and star rating below letting me know how they turn out. Your feedback is so helpful for the EBF team and other EBF readers.
2 Tablespoons dark chocolate chips (I used like Lily’s)
Add dates to a food processor and pulse until they form a thick paste. Add in rolled oats and pulse a few more times until just combined.
Place date and oat mixture into a bowl. Stir in protein powder and peanut butter. Then add almond milk and stir well to combine. If the mixture seems dry, add an extra splash of almond milk. Stir in chocolate chips.
Scoop dough from the food processor using a small/medium cookie scoop and form into balls using your hands. You should get about 24 balls.
Place balls into a sealed storage container and store in the fridge for 1-2 weeks or the freezer for 1-2 months.