Description

If cookie dough is your weakness but you still want a snack that works with your goals, these no-bake protein balls are about to become your go-to. They’re soft in the center, studded with mini chocolate chips, and finished with a smooth chocolate shell that makes them feel downright indulgent. Best part? No oven, no mixer, and they’re ideal for prepping ahead for the week.

Ingredients

Scale

Cookie Dough Centers

1 cup almond flour (Oat flour works if you prefer a slightly heartier texture)
½ cup vanilla protein powder (whey, casein, or plant-based)
¼ cup cashew butter (Almond butter or sunflower seed butter are great swaps)
2–3 tablespoons milk of choice
¼ cup mini chocolate chips, plus extra for topping
2 tablespoons honey or maple syrup
1 teaspoon vanilla extract
Small pinch of salt

Chocolate Shell

1 cup milk chocolate chips
1 teaspoon coconut oil or neutral vegetable oil

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Instructions

Stir the Dry Base: Add the almond flour, vanilla protein powder, and salt to a mixing bowl. Whisk until evenly combined and lump-free.
Blend the Wet Ingredients: In a separate bowl, mix together the cashew butter, honey or maple syrup, vanilla extract, and 2 tablespoons of milk. Stir until creamy and smooth.
Bring It Together: Pour the wet mixture into the dry ingredients and mix until a dough begins to form.
Add the Chocolate Chips: Fold in the mini chocolate chips, distributing them evenly throughout the dough.
Fine-Tune the Texture: If the dough feels crumbly, add more milk a teaspoon at a time until it becomes slightly tacky but still easy to roll.
Roll the Bites: Scoop and roll the dough into 1-inch balls. Place them on a parchment-lined plate or tray.
Chill: Refrigerate the dough balls for at least 30 minutes so they firm up.
Melt the Chocolate: Combine chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until fully melted and smooth.
Coat the Protein Balls: Dip each chilled ball into the melted chocolate, letting excess drip off before placing it back on the parchment.
Finish and Set: Sprinkle extra mini chocolate chips on top while the coating is still wet. Chill again for 15–20 minutes, or until the chocolate hardens.
Enjoy or Store: Serve straight from the fridge for the best texture.

Notes

Protein powder matters: Vanilla-flavored protein powder gives the most authentic cookie dough taste.
Nut butter choice: Cashew butter creates the smoothest dough, but almond and sunflower seed butter work well too.
Chocolate coating tip: Adding oil helps the chocolate melt smoothly and set with a glossy finish.
Make it vegan: Use plant-based protein, non-dairy milk, and dairy-free chocolate chips.
Storage: Keep refrigerated in an airtight container for up to 7 days, or freeze for longer storage.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Desserts

Nutrition

Serving Size: 1 ball
Calories: 120
Sugar: 5 g
Sodium: 40 mg
Fat: 7 g
Saturated Fat: 3 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 2 mg