Craving a chocolate chip cookie, but wishing it was just a bit healthier? We’ve got you. These Chocolate Chip Cookie Dough Protein Balls are the perfect little sweet treats that, due to it’s higher protein content, might even slightly contribute to your gains after a Pilates and barre class. We’re using vanilla protein powder for extra flavor and added protein, subbing out enriched white flour for almond flour, butter for tahini, and white table sugar for maple syrup, giving these tasty treat bombs a little less “guilty pleasure” vibes and a little more “post-workout prize” vibes.
Ingredients for Chocolate Chip Cookie Dough Protein Balls:
Vanilla Protein Powder- I used a soy protein isolate without sugar, although any type of protein powder (whey, pea, hemp etc.) will do. Keep in mind the sweeter your protein powder is the sweeter your cookies will be… The vanilla flavor is important as it really helps add some flavor to the dough.
Almond Flour- Instead of using enriched white flour, like you would in any other cookie dough recipe, we’re using almond flour. This adds a decent intake of protein and healthy monounsaturated fats to the cookie dough bites, however because of the high fat, this flour is much higher in calories compared to white flour. Almond flour has a few other benefits over white flour such as a lower glycemic index and being much less processed.
Sea Salt- Salt brings out the flavor in anything, and it’s no different with sweets. A little salt really adds a lot to the flavor. Optionally, you can add a dash of sea salt on top of each protein ball for a bit of a sweet and salty taste, at the same time.
Tahini- In the place of butter or an egg, we use tahini to hold all the ingredients together. Tahini is high in protein making it a great option for a protein ball. It’s also more mineral-dense than other nut butters and high in monounsaturated and polyunsaturated fats (the good kind), which unfortunately also make it high in calories.
Maple Syrup- In place of white table sugar, we use maple syrup which is less processed and carries trace amounts of nutrients (not significant, but better than “empty calories”). Maple syrup can’t be considered “healthy” because it’s still sugar, however, as a sweetener, it’s one of the better options.
Vanilla Extract- This gives the cookie dough balls a bit more flavor to resemble the classic cookie dough flavor. It’s an important ingredient for this recipe.
Soy Milk- Any milk that you have will do, but soy milk has the highest amount of protein (almost equal to cows milk) compared to other plant-based milks, while typically lower in calories than cows milk. It’s a win-win in this case!
Dark Chocolate Chips- Dark chocolate is slightly better for you than milk chocolate, which is higher in sugar and lower in cacao, meaning less antioxidants than dark chocolate. These chocolate chips really help add a bit of sweetness and flavor, helping make these more closely taste like a real chocolate chip cookie dough ball.
Ingredients:
- 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
Directions:
- In a large bowl whisk together the protein powder, almond flour, and salt.
- 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.
- 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!
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- Garnish with flaky salt after forming into balls.
- 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.
Health Insights:
- Protein- This recipe is a good source of protein, which is essential for muscle growth and repair. The protein powder and almond flour contribute to the high protein content.
- Fats- The tahini and almond flour in this recipe provide healthy fats. These fats are essential for brain function and the absorption of fat-soluble vitamins.
- Minerals- This recipe is rich in several essential minerals, including calcium, iron, and magnesium. These minerals are important for bone health, oxygen transport, and muscle function respectively.
