Cookie Dough Protein Balls
Equipment
- 2 Mixing bowls
- 1 Rubber Spatula
- 1 cookie scoop
- 1 baking sheet
- 1 freezer
- 1 Refrigerator
Ingredients
For the Cookie Dough Balls
- 16 oz low-fat cottage cheese – Substitute with Greek yogurt if you prefer.
- ½ cup sugar-free maple syrup – If you're not following a keto diet, regular maple syrup works well. You can also use honey.
- 1 teaspoon pure vanilla extract or try almond extract
- 2 ⅔ cups almond flour If you have a nut allergy – try oat flour instead
- ½ cup isolate vanilla protein powder – Any flavor of protein powder can be used.
- A dash of ground cinnamon. Alternatively, try allspice, cardamom, nutmeg, or cloves.
- ⅓ cup creamy peanut butter, preferably with no added sugar - You can also use almond butter, cashew butter, sunflower seed butter, or tahini.
- 1 cup mini chocolate chips – I used semisweet, but milk chocolate works too. For a keto option, use a keto-friendly or sugar-free variety.
For Dipping and Topping (Optional)
- 1.5 cups chocolate chips or more – for dipping (I used semisweet, but milk chocolate works too. For a keto option, use a keto-friendly or sugar-free variety.)
- 1 ½ teaspoon raw coconut oil
- ¼ cup creamy peanut butter – melted (for drizzling), preferably with no added sugar
- sea salt flakes
Instructions
- Blend the cottage cheese mixture: Add the cottage cheese, maple syrup, and vanilla to a food processor or high-speed blender. Blend until smooth and creamy.
- Make the cookie dough: Transfer the mixture to a large bowl. Add the almond flour, protein powder, cinnamon, and peanut butter. Mix until combined.
- Add the chocolate chips: Fold the mini chocolate chips through the cookie dough until evenly distributed.
- Shape and freeze: Scoop and roll the dough into balls. Place them on a parchment-lined baking sheet and freeze for 20–30 minutes, or until firm.
- Coat with chocolate: Melt the chocolate chips and coconut oil in 30-second intervals, stirring after each interval until smooth. Dip the frozen protein balls into the melted chocolate and shake off the excess. Return them to the parchment-lined baking sheet and refrigerate for about 5 minutes, or until the chocolate sets.
- Add the toppings: Drizzle the protein balls with melted peanut butter and sprinkle with sea salt flakes. Refrigerate for another 5 minutes, or until set.
Recipe Video
Recipe Notes
- Enjoy the protein balls plain after chilling, or continue with the optional chocolate coating and toppings.
- Optional chocolate coating and toppings are not included in the nutritional values.
Storage and Make-Ahead
Fridge: Store protein balls in an airtight container in the refrigerator for up to 5 days. Freezer: Freeze them in a freezer-safe container or bag for up to 3 months. Make-ahead: Prepare a batch in advance and store it in the fridge or freezer until ready to serve.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.