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–+ servings
Two cookie dough balls stacked on top of each other, with a bite taken out of the top one.

Protein Cookie Dough Balls

Print Recipe
This easy recipe for Protein Cookie Dough Balls is made with simple ingredients like nut butter, protein powder, oats, and maple syrup.
Course Snacks
Cuisine American
Prep Time 15 minutes
Chilling time 1 hour
Total Time 1 hour 15 minutes
Servings 20 balls
Calories 134
Author Dorothy Bigelow

Equipment

Ingredients

  • 1 cup creamy natural peanut butter or nut butter of choice (*must be natural, the kind with oil separating out)
  • 5 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup oat flour **see notes
  • 60 grams vanilla whey protein powder about ½ cup + 2 tablespoons
  • ⅓ cup mix-ins of your choice mini chocolate chips, m&m’s, chopped nuts, etc

Instructions

  • Add the peanut butter, maple syrup, vanilla extract, oat flour, and protein powder to a large bowl.
    Stirring together a protein cookie dough.
  • Mix everything together with an electric mixer – or by hand with a silicone spatula – until well combined.
    Mixing together a protein cookie dough in a bowl.
  • Add the desired mix-ins into the dough, and fold it in until completely combined. If you want to make a variety of flavors, divide your dough into 2 or 3 portions and add 2-3 tablespoons per section of dough.
    Three bowls of cookie dough, with three different mix-ins: chocolate chips, m&ms, and peanuts.
  • Use a cookie scoop (or heaping tablespoon) to portion the dough into balls.
    A bowl with protein cookie dough being scooped by a cookie scoop.
  • Roll the portioned dough between your palms to form a smooth, round shape.
    Rolling cookie dough into a smooth ball.
  • Place each rolled ball on a baking sheet lined with parchment paper, and top with additional chocolate chips, M&M’s, peanuts, etc if desired.
    A baking tray with cookie dough balls, featuring chocolate chip, m&m, and chopped peanuts.
  • Freeze for 1 hour, or until firm.
  • Place the chilled cookie dough protein balls into an airtight container. Store in the fridge for up to 1 week, or transfer to the freezer for storage for as long as 2 months.

Notes

Adapted from Monster Cookie Protein Bars
*Nut butter: It’s really important that you use natural peanut butter (the kind that separates with an oily layer on top). This thinner, oily texture is what holds the protein bars together. Do not substitute a commercial peanut butter like Kraft or Jif.
**Oat flour: If you don’t have oat flour you can easily make your own by processing old-fashioned (or quick) oats in a blender until they resemble a fine powder. 
Customizing: Add your favorite extracts and mix-ins to create custom cookie dough flavors like birthday cake, toffee, monster cookie, etc. 
Gluten free: If you need this recipe to be gluten-free, use gluten-free oat flour (or gluten-free oats to make your own flour). 

Nutrition

Calories: 134kcal | Carbohydrates: 11g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 41mg | Potassium: 104mg | Fiber: 1g | Sugar: 5g | Vitamin A: 8IU | Calcium: 28mg | Iron: 1mg