Cookie Dough Protein Balls

My Go-To Sweet Bite

These cookie dough protein balls have been a long-time favorite treat and a staple recipe in several of my past recipe programs. They consistently get rave reviews for how easy they are to whip up, their delicious flavor, and clean ingredients.

I made them this time for a batch of homemade cookie dough ice cream I whipped up for my husband this weekend. For the ice cream, I rolled them into tiny, bite-sized nuggets—perfect for scooping and snacking. My husband has a full-blown ice cream addiction, and I’ve officially sworn him off the $9 Cosmic Bliss habit… as long as I keep the homemade stuff coming.

That said, I’m not convinced this is saving us any money—ha! We use high-quality ingredients (mostly from the farmers market), so let’s be honest: this might be a $15 pint situation. Worth it though.

I’m no ice cream expert (yet), but if you want the recipe, comment below and I’ll happily share.

Anyway—back to these little cookie dough gems. They’re an ideal afternoon treat. I brought the rest with me for Mother’s Day snacking yesterday, and they totally saved us - this breastfeeding mama needs snacks on hand alllllll the time!

Cookie Dough Protein Balls

Yield: 16

Gluten-Free + Vegan

Ingredients

• 1/4 cup coconut oil, softened

• 1/4 cup nut butter (almond, coconut, pecan, hazelnut)

• 1 1/4 to 1 1/2 cups almond flour or oat flour (start with 1 1/4; add more if needed for texture)

• 2 scoops protein powder (vanilla or unflavored works best)

• 1 Tbsp. mesquite powder (optional but adds more of a graham cracker flavor)

• 3 Tbsp coconut sugar, ground for a smoother texture (or sweetener of choice)

• 1 tsp vanilla extract

• 1/4 tsp mineral salt

• 1/2 cup dark chocolate chips (I’ve been using these, sweetened with coconut sugar)

Optional Chocolate Drizzle:

• 1/3 cup dark chocolate, chopped or chips

• 1 Tbsp coconut oil

---

Instructions

1. In a food processor, process coconut oil, nut butter, almond flour, protein powder, coconut sugar, vanilla, and salt until a soft dough forms. Scrape down sides as needed.

2. Adjust Consistency (if needed). If the dough is too sticky, add more almond or oat flour 1 tbsp at a time. If too dry, add a small splash of nut milk or more nut butter.

3. Transfer dough to a bowl. Fold in the chocolate chips by hand.

4. Roll into 1-inch balls and refrigerate on a lined tray for 30 minutes, or until firm.

5. Optional Chocolate Drizzle: Melt dark chocolate with coconut oil over very low heat or a double boiler. Drizzle over chilled balls. Refrigerate again. Store in fridge.

That’s it—simple, nourishing, and just indulgent enough to feel like a treat.
I keep a stash of these in the fridge (or freezer) for quick snacks, sweet cravings, or impromptu dessert moments.

💛 From my kitchen to yours, with love and Harmony