Introduction

No-bake protein balls with cookie dough flavor are the perfect healthy snack to satisfy your sweet tooth and fuel your day. Easy to make and customizable, these bite-sized treats combine creamy nut butter, protein powder, and mini chocolate chips for a delicious, guilt-free indulgence.

A close-up image of a soft, chunky cookie dough bite held by a woman's hand, showing a view of its rough texture with embedded dark brown chocolate chips scattered within the light beige dough. The bitten part reveals a dense, slightly sticky inside with visible chocolate chunks and a moist consistency. In the blurry background, more similar cookie dough bites rest on a surface with a white marbled texture. The photo captures the small details and textures of the dough and chips clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups rolled oats (150 g, quick or old-fashioned; use gluten-free if needed)
¾ cup vanilla protein powder (75 g; whey, plant, or collagen)
½ cup almond butter (120 g; slightly warmed for easier mixing)
¼–⅓ cup honey or maple syrup (60–80 g; adjust to sweetness preference)
2 tsp vanilla extract (10 ml)
2 tbsp flaxseed meal or chia seeds (20 g)
¼ cup mini chocolate chips (45 g; optional)
2–4 tbsp milk or milk alternative (30–60 ml; almond, oat, cow, to adjust texture)
Pinch of salt (⅛ tsp; optional but recommended)

Instructions

Step 1: In a large mixing bowl, combine the rolled oats, vanilla protein powder, flaxseed meal (or chia seeds), and a pinch of salt. Stir until the mixture looks uniformly sandy, creating the “cookie dough” base texture.
Step 2: Add the almond butter, honey or maple syrup, and vanilla extract to the dry mixture. Fold everything together with a spoon or spatula. It will appear crumbly at first, which is normal.
Step 3: Gradually add milk one tablespoon at a time, mixing until the mixture clumps when pressed between your fingers. You want a moist, cohesive dough that is not sticky.
Step 4: Gently fold in the mini chocolate chips and any optional mix-ins such as chopped nuts or shredded coconut. Reserve a few chocolate chips if you want them to slightly melt when pressed onto each ball.
Step 5: Scoop tablespoon-sized portions and roll into balls. Place them on a parchment-lined baking sheet or plate. Eat immediately for a soft texture or refrigerate for 30–60 minutes for firmer balls.
Step 6: Store finished protein balls in an airtight container. They keep best refrigerated for up to 10 days or frozen for 2–3 months. Thaw frozen balls at room temperature for 10–20 minutes before serving.

Tips & Variations

Toast oats lightly before mixing for a warm, nutty flavor.
Use chocolate protein powder and cocoa-dusted oats for a double-chocolate version.
Replace almond butter with peanut butter and add a pinch of flaky sea salt for a peanut butter cup flavor.
For a vegan option, use plant-based protein powder, maple syrup, and dairy-free chocolate chips.
Adjust milk amount slowly to avoid overly sticky or crumbly texture.

Storage

Store protein balls in an airtight container in the refrigerator for up to 10 days to maintain freshness and firmness. For longer storage, freeze them in a single layer before transferring to a sealed bag; they will keep for 2–3 months. Before eating frozen balls, thaw at room temperature for 10–20 minutes.

How to Serve

A close-up view of a round, soft cookie dough ball held by a woman's hand, showing a bite taken out of it. The dough is light beige in color with a slightly crumbly texture and contains multiple dark brown, smooth chocolate chips spread throughout. In the blurred background, more similar cookie dough balls are visible, resting on a white marbled surface. The lighting highlights the glossy, moist texture of the dough and the shiny chocolate chips. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any protein powder?

Yes. Whey protein typically mixes smoothly, while plant-based proteins may require slightly more liquid or nut butter. Collagen protein doesn’t affect flavor but won’t thicken the mixture like plant proteins.

Why are my protein balls crumbly?

If the mixture is crumbly, add milk one teaspoon at a time and press the dough until it holds shape. Adding an extra tablespoon of nut butter also helps bind the mixture better.