Chocolate Chip Cookie Dough Protein BallsMar 17, 2020
If you don’t have childhood memories of eating cookie dough right from the bowl (better yet, out of the slice-and-bake tube), I’m so sorry for your loss. Truly there are few things better than that simple pleasure. And I might go out on a limb and say that cookie dough is even better than the finished product in most cases, who’s with me?
Which is exactly why this simple, delicious recipe is the perfect solution for all of my fellow cookie dough fiends. Plus, it only requires a handful of simple ingredients you likely already have hanging out in your pantry!
For that cookie dough-like consistency, almond flour and coconut flour are the perfect combo. While you can use just almond flour if need be, I find the mixture of the two together really does the trick!
Another key ingredient is creamy almond butter, and I urge you to look for a brand that only includes almonds on the ingredient list. Many companies incorporate unnecessary sweeteners and oils that do nothing for the flavor – this goodness is incredible enough as is. Trader Joe’s makes creamy and crunchy almond butters that are very well priced too!
If you prefer to swap this out for another nut butter of your choice (peanut and cashew would both be delicious), be my guest! Just know that the flavor will reflect whichever one you choose.
But perhaps the real star of the show in any good cookie dough is the chocolate chips, of course. While you can use anything you have on hand, I personally love Lily’s Dark Chocolate Baking Chips because they’re vegan, stevia-sweetened and insanely delicious.
So while I adore cookies when I have the time to whip up a batch, these no-bake energy balls save me from heating up the oven. Plus, let’s get real, the cookie dough just is the best part. No question about it .
- ½ cup almond flour
- ¼ cup coconut flour
- 2 tbsp vanilla protein powder (optional)
- ½ cup smooth almond butter
- ¼ cup maple syrup
- ¼ cup vegan chocolate chips (I use Lily's Dark Chocolate Baking Chips)
- ½ tsp salt
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