Ingredients
Equipment
Method
- Step 1: Grab a medium-sized bowl. Into this bowl, whisk together your almond flour, protein powder, and that little pinch of salt. Make sure it's all nicely combined, so there are no powdery surprises later on.
- Step 2: Now, in a separate bowl, stir together your cashew butter, 2 tablespoons of milk, honey or maple syrup, and vanilla extract. Whisk these until you have a smooth, creamy mixture.
- Step 3: Pour the wet mixture into your bowl of dry ingredients and mix them thoroughly. You might start with a spoon, but clean hands often work best to ensure everything is evenly incorporated.
- Step 4: Gently fold in the 1/4 cup of mini chocolate chips, ensuring they are spread throughout for a perfect chocolatey burst in every protein ball!
- Step 5: If your mixture seems a little too dry or crumbly and isn't holding together well, add the remaining 1 tablespoon of milk, or even a teaspoon at a time if needed, until the dough is slightly sticky but firm enough to roll.
- Step 6: Take small portions of the dough and roll them into 1-inch balls. As you finish each one, place it on a parchment-lined plate.
- Step 7: Pop that plate of glorious cookie dough balls into the fridge. Let them chill for a minimum of 30 minutes. This step is crucial for helping them firm up and setting their shape before we coat them.
- Step 8: While your balls are chilling, prepare the chocolate coating. In a microwave-safe bowl, combine the 1 cup of milk chocolate chips and 1 teaspoon of coconut oil. Microwave in 30-second bursts, stirring well after each interval, until the chocolate is perfectly smooth and glossy.
- Step 9: Once the balls are chilled and the chocolate is melted, it’s dipping time! Take each protein ball and dip it into the melted chocolate, turning it to get an even coating. Gently tap off any excess chocolate against the side of the bowl.
- Step 10: Immediately after dipping, sprinkle a few extra mini chocolate chips on top of each coated ball for an extra layer of chocolatey goodness.
- Step 11: Finally, place the coated balls back on your parchment-lined plate and return them to the refrigerator for another 15-20 minutes, or until the chocolate coating is completely set and firm to the touch. Then, get ready to enjoy!
Notes
Substitutions & Additions: These protein balls are highly adaptable! Instead of cashew butter, try peanut butter for a classic vibe, or sunflower seed butter for a nut-free option. For sweeteners, use sugar-free maple syrup or stevia. Experiment with chocolate or peanut butter flavored protein powder. Mix-ins can include white chocolate chips, butterscotch chips, chopped nuts (walnuts, pecans), shredded coconut, cinnamon, instant espresso powder, or 2 tablespoons of oats (quick or rolled) for texture. For the coating, you can drizzle chocolate, roll them in cocoa powder, or enjoy them plain.
Tips for Success: Don't rush the initial 30-minute chill; it's key for firming the dough and holding its shape. Adjust milk content slowly, a teaspoon at a time, until the dough is just sticky but not wet. Melt chocolate carefully in short bursts, stirring frequently to prevent seizing. Work quickly with the chocolate coating to add any toppings before it sets. These are great for meal prepping!
Storage: Store your chocolate chip cookie dough protein balls in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze them in a single layer on a parchment-lined tray until solid, then transfer to a freezer-safe bag or container for up to 1-2 months. Thaw in the fridge for a few minutes or enjoy straight from the freezer.