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Chocolate Chip Cookie Dough Protein Balls

Servings: 8

  1. In a large bowl whisk together the protein powder, almond flour, and salt.
  2. Add the tahini, maple syrup, vanilla, and milk. Stir with a spatula until thoroughly combined and the mixture holds together. Add an additional splash of milk if the mixture is too dry. Fold in the chocolate chips.
  3. Use a large cookie scoop to form into balls, or use your hands to roll into balls approximately three inches (7.5 cm). You can eat them as is or refrigerate them for 15 minutes to firm up. Enjoy!
  • 1 cup Vanilla Protein Powder
  • 3/4 cup Almond Flour
  • 1/4 tsp Sea Salt
  • 1/3 cup Tahini
  • 1/4 cup Maple Syrup
  • 1/2 tsp Vanilla Extract
  • 1/3 cup Soy Milk
  • 2/3 cup Dark Chocolate Chips

Notes

Leftovers

Refrigerate in an airtight container for up to five days.

Serving Size

One serving is equal to one ball.

No Tahini

Use peanut butter, almond butter, or cashew butter.

More Flavor

Add pecans and chickpeas

Protein Powder

This recipe was developed and tested using a plant-based protein powder. Please note that if using a different type of protein powder, results may vary.

No Soy Milk

Use almond milk, cashew milk, or oat milk.