These Cookie Dough Protein Balls are made with just 5 simple ingredients, naturally gluten-free and vegan. They come together in minutes with just one bowl- no special equipment needed. Freezer-friendly and perfectly sweet, they make the ideal quick snack or healthy treat to keep on hand!
Quick overview
✅ Quick & easy: Made in just 1 bowl- no blender, no fuss
✅ Healthier- No refined sugar (if you skip the chocolate chips that is), butter or eggs like you'll find in regular cookie dough
✅ Budget-friendly and way better than store-bought energy bites
✅ Vegan & gluten-free
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I actually tested this recipe four times before getting it right- every batch kept turning out a bit too dry for my liking. I knew I'd finally nailed it when I asked my husband what he thought they tasted like and he said, "My grandma's raw dough."
These little balls make the perfect post- or even pre-workout snack, with about 5g of protein each. They get their protein from a mix of protein powder and whole food sources like almonds and nut butter and are naturally sweetened with maple syrup.
For more high protein snack recipes check out my Lemon Protein Balls, High Protein Overnight Oats or No Banana Protein Pancakes.
Ingredients & substitution notes
- Almond flour: I much prefer almond flour over any other like oat- it's higher in protein, adds more moisture and gives that perfect soft, cookie-dough texture. I don't recommend swapping it for oat flour or coconut flour, as they'll make the mixture too dry in my opinion.
- Protein powder of choice: The protein powder you use will definitely influence the flavor! I went with an unsweetened vegan protein blend, but I recommend vanilla or plain for the best balance. You can absolutely use your favorite flavor- just keep in mind it'll come through in the taste.
- Almond butter: I used my homemade Roasted Almond Butter, but store-bought works just as well. I prefer almond butter for its mild, rich flavor, but peanut or cashew butter are great alternatives. Whatever you use, make sure it's made from 100% nuts- no additives or oils.
- Maple syrup: Acts as a natural sweetener and binder- just make sure it's pure maple syrup without any added sugars or syrups.
- Mini chocolate chips: I used dark vegan chocolate chips, but feel free to use your favorite- semi-sweet, milk-style vegan, or even white if that's your thing!
See recipe card for quantities.
Step-by-step photo instructions
Step 1: In a large bowl, whisk together almond flour and protein powder. Then add all the remaining ingredients.
Step 2: Use your hands to bring the mixture together into a soft dough- it should stick when pressed. Then roll (or press) into balls and pop them in the fridge to firm up!
Top tips
- How to fix dry balls: If the mixture feels too dry or crumbly, add a little more maple syrup, one tablespoon at a time, until it sticks together nicely. If you don't like to add more sweetness, choose oat milk or your favorite type of milk instead.
- Choose your protein powder wisely: The protein powder you use will definitely influence the flavor! Not just that, some absorb more liquid than others, which can also change the overall texture. Vegan protein blends, for example, tend to have a stronger, more distinct flavor compared to a mild vanilla protein powder. I recommend sticking with plain or vanilla.
- Use your hands: Mixing by hand helps you feel the texture and bring the dough together much better than a spatula or spoon.
FAQs
You could, but keep in mind this will make the balls substantially drier and change the texture.
I wouldn't recommend it. I tested this recipe using oat flour and coconut flour and both tend to make the balls much drier and the consistency just isn't the same.
Each ball contains approximately 5g of protein, depending on the type of protein powder you use.
Storage
- To store: Keep the protein balls in an airtight container in the fridge for up to 1 week.
- To freeze: Place the balls on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or bag (that way they won't stick together). They'll keep well for up to 2 months. Let them sit at room temperature until thawed.
Related recipes
Looking for more snack recipes? Try these:
📖 Recipe
Cookie Dough Protein Balls
Equipment
- 1 bowl
Ingredients
- 1 cup (100 g) almond flour
- 2 tablespoon (2 tablespoon) protein powder of choice
- ⅛ cup (35 g) almond butter
- 5 tablespoon (60 g) maple syrup
- ⅛ cup (25 g) mini chocolate chips (semi-sweet)
Instructions
- In a medium mixing bowl, whisk together the almond flour and protein powder until evenly mixed.1 cup almond flour, 2 tablespoon protein powder of choice
- Add the almond butter and maple syrup to the bowl, then sprinkle in the mini chocolate chips.⅛ cup almond butter, 5 tablespoon maple syrup, ⅛ cup mini chocolate chips
- Use your hands to gently crumble and press everything together until it sticks together nicely. (I find using your hands works much better than a spatula here!)
- If the mixture feels too dry, add a bit more maple syrup- about 1 tablespoon at a time. If it's too wet, sprinkle in a little extra almond flour until it holds together nicely.
- Use a cookie scoop to portion out the dough and press it into small balls (the dough may be more pressable than rollable, and that's perfectly fine).
- Store in an airtight container in the fridge or freezer for quick, ready-to-go snacks.
Video
Notes
- Fixing dry balls: If the mixture feels too dry or crumbly, add a little more maple syrup, one tablespoon at a time, until it sticks together nicely. If you don't like to add more sweetness, choose oat milk or your favorite type of milk instead.
- Type of protein powder: The protein powder you use will definitely influence the flavor! Not just that, some absorb more liquid than others, which can also change the overall texture. Vegan protein blends, for example, tend to have a stronger, more distinct flavor compared to a mild vanilla protein powder. I recommend sticking with plain or vanilla.
- Use your hands: Mixing by hand helps you feel the texture and bring the dough together much better than a spatula or spoon.
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