Chocolate Chip Peanut Butter Cookie Dough Protein Balls
Protein balls (or ‘truffles’ if you find the word ‘balls’ objectionable) are a great snack. They feature great macros and they’re nicely bite-sized so you can stick them in a tupperware and take them with you on a day out, to work, to school, to the gym, etc. They’re really easy to make too and perfect for when you feel like having a yummy snack but find yourself without much time to prepare one.
I made these (vegan) ‘protein balls’ with peanut butter but you really can use any nut butter to make them, e.g. almond butter, cashew nut butter, macadamia nut butter, ABC (almond, cashew and brazil) nut butter, or even my ridiculously tasty and ridiculously named ABCPWH butter – it’s a combination of almond, brazil nut, cashew nut, walnut and hazelnut butter. Here’s that recipe from way back in the day. You can also use Powtella! Aka Protein Nutella, here’s THAT recipe.
As well as being open to different nut butter variations, this recipe is also open to a lot of protein, macro, and additional ingredient variations; I’ve jotted a few down in the notes section at the bottom of this post.
PS: Don’t forget to sign up for the Protein Pow newsletter! Out this coming Wednesday, it announces the dates for our upcoming Protein Pow workshops (there’ll only be four this year so definitely sign up to ensure you don’t miss them), features some big Pow news, and includes a number of exciting discount codes for some of the best protein powders out there.
1/4 cup Pea Protein Powder
1/8 cup Coconut Flakes (See note 1)
1/4 cup Coconut Milk (See note 2)
1/8 cup Peanut Butter (Or your nut butter of choice)
1/4 cup Coconut Sugar (See note 3)
1-2 squares Unsweetened Dark Chocolate
1. Stick all the above ingredients, except for the chocolate, in a food processor and mix until you get a dough. If it’s too powdery, add a bit more milk but remember to only add a teaspoon at a time so that your mix doesn’t all of the sudden because soupy.
2. Once it’s nicely doughy, put it in a big bowl and mix in your chocolate chips!
3. Roll the dough into ‘balls’. I got eight out of the mix above. POW! You’re done!
1. If you don’t like coconut or, for whatever reason, want to substitute it in this recipe, go ahead and use ground almonds. You may have to use a bit more than 1/8 cup though. Just ‘play it by eye’ until your dough achieves the right consistency.
2. Feel free to sub my cartoned coconut milk with almond, hazelnut, rice, hemp, or oat milk. All I would say is to avoid using dairy if you plan on taking these ‘balls’ out of the fridge and/or keeping them at room-temperature all day.
3. Use granulated stevia (something like Truvia) or Surkin if you want to substitute the coconut sugar. Granulated stevia as well as Surkin is a lot lower in calories and carbs so your cookie dough will be too.