Protein Cookie Dough Balls are a no-bake treat that take about 5 minutes to make! They're soft, sweet, and made without gluten or dairy. Great for kids or adults!
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Why you'll love this recipe
- It's easy to make.
- Simple, healthy ingredients.
- No refined sugar.
- No refined flour.
- Gluten-Free & Dairy-Free.
- Great snack for kids or adults!
🍴Ingredient Notes
- Coconut Yogurt - I used unsweetened vanilla coconut yogurt.
- Golden Monkfruit - Any granulated sugar will work!
- Cashew Butter - Any nut butter will work for this recipe! If you're allergic to nuts, swap for Sunbutter.
- Dark Chocolate Chips - Any dark chocolate bar or chocolate chips will work with this recipe. My favorite chocolate brands are Hu Kitchen, Pascha, and Evolved Chocolate.
- Coconut Flour - Do not swap for any other flour.
- Vanilla Collagen - Any vanilla collagen or protein powder will work. I used Primal Kitchen Vanilla Collagen.
- Vanilla Extract - You'll need just a splash to add to the cookie dough flavor.
🍴Step by Step Instructions
Step 1: Adding Ingredients into a Bowl
Start by adding coconut yogurt, monkfruit, cashew butter, coconut flour, vanilla collagen, and vanilla extract into a mixing bowl.
Step 2: Mixing Cookie Dough
Mix together with a spatula until it's a thick consistency and all flour has been absorbed.
Step 3: Chilling Dough
Next, fold in chocolate chips. Chill dough for about 30 minutes in the refrigerator.
Step 4: Rolling into Balls
After the dough has chilled, roll into balls and store in an airtight container in the refrigerator.
Expert Tips
- Roll balls out onto a parchment paper lined baking sheet or plate to avoid sticking. After they have chilled, transfer into a container.
- Add sprinkles to make funfetti cookie dough balls!
- Store in the freezer to keep them fresh for longer.
- Chill the dough for at least 30 minutes before rolling into balls so the dough doesn't stick to your hands.
- Use a cookie scoop or tablespoon to create even sized balls.
Frequently Asked Questions
Yes! You can make the dough ahead of time and roll them out when you're ready to serve.
I would recommend you use vanilla collagen or vanilla protein powder because it adds to the flavor and texture of the cookie dough balls.
I would not recommend swapping coconut flour for anything else. If you want to try almond flour, you will probably need more than what the recipe calls for. Coconut flour is very absorbent!
How to store leftovers
Store leftovers in an airtight container in the refrigerator or freezer!
They will last about 5 days in the refrigerator, and up to 2 months in the freezer.
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After you make these Protein Cookie Dough Balls, make sure to leave a comment & rate the recipe!
Recipe
Protein Cookie Dough Balls
Equipment
- Spatula
- Mixing Bowl
Ingredients
- ⅓ Cup Coconut Yogurt I used unsweetened vanilla coconut yogurt.
- ¼ Cup Golden Monkfruit Any granulated sugar will work!
- ¼ Cup Cashew Butter You can swap for any nut butter.
- ¼ Cup Dark Chocolate Chips
- 6 Tablespoons Coconut Flour
- 2 Scoops Vanilla Collagen Any vanilla collagen or protein powder will work.
- 1 Teaspoon Vanilla Extract
Instructions
- Start by adding coconut yogurt, monkfruit, cashew butter, coconut flour, vanilla collagen, and vanilla extract into a mixing bowl.
- Mix together with a spatula until it's a thick consistency and all flour has been absorbed.
- Next, fold in chocolate chips. Chill dough for about 30 minutes in the refrigerator.
- After the dough has chilled, roll into balls and store in an airtight container in the refrigerator.
Notes
Expert Tips
- Roll balls out onto a parchment paper lined baking sheet or plate to avoid sticking. After they have chilled, transfer into a container.
- Add sprinkles to make funfetti cookie dough balls!
- Store in the freezer to keep them fresh for longer.
- Chill the dough for at least 30 minutes before rolling into balls so the dough doesn't stick to your hands.
- Use a cookie scoop or tablespoon to create even sized balls.
Nutrition
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Sienna
Meal prepped these for the week!! Soo good.
Mariah Mandile
Yay! Love it!!