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Cookie Dough Protein Balls

Cookie dough protein balls made with almond flour, vanilla protein powder, and almond butter for a thick, no-bake bite. Fold in dark chocolate chunks, then freeze briefly so the balls hold their shape and feel scoopable.
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Prep Time 10 minutes
Freezing 5 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Snack
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Almond flour
  • 1 cup Almond flour
Vanilla protein powder
  • 0.5 cup vanilla protein powder
Salt
  • 0.25 tsp salt Use a pinch.
Maple syrup
  • 0.33 cup maple syrup
Almond butter
  • 0.33 cup almond butter
Vanilla extract
  • 1 tsp vanilla extract
Dark chocolate chunks
  • 0.5 cup dark chocolate chunks

Equipment

  • 1 sheet pan

Method
 

Mix dry ingredients
  1. In a large bowl, mix the almond flour, vanilla protein powder, and salt together until evenly combined. The mixture should look uniform with no dry powder pockets.
Build the cookie dough
  1. Add the maple syrup, almond butter, and vanilla extract, then stir until fully combined. The dough should be thick and cohesive, pulling together as you mix.
  2. Fold in the dark chocolate chunks until they’re distributed throughout the dough. You should see chocolate pieces in every portion.
Shape and chill
  1. Roll the dough into balls using your hands or a small cookie scoop. Aim for even-sized balls so they freeze uniformly.
  2. Place the balls on a parchment-lined sheet pan. Arrange them with a little space so they don’t stick together.
  3. Freeze for a few minutes to firm up before serving. A quick chill should help the balls set and hold their shape.

Notes

Pro tip: if the dough feels too dry to roll, stir in 1–2 tsp more maple syrup; if it feels too soft, chill it 5 minutes longer. Store in the refrigerator in an airtight container up to 5 days, or freeze up to 2 months. For a gluten-free option, use certified gluten-free almond flour and protein powder; the rest of the method stays the same.