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Chocolate Chip Cookie Dough Energy Balls

Print Recipe
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup old-fashioned rolled oats quick oats also work for a smoother texture
  • 1/2 cup almond flour
  • 1/2 cup creamy almond butter or peanut butter no-stir recommended
  • 1/4 cup pure maple syrup or honey
  • 1/3 cup mini dark chocolate chips
  • 2 tablespoons ground flaxseed or chia seeds
  • 1 scoop vanilla protein powder about 25–30 g; plant or whey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1–2 tablespoons milk of choice, as needed for texture
  • Optional mix-ins 2 tablespoons shredded coconut, 1 tablespoon cacao nibs, 1 tablespoon collagen peptides

Method
 

  1. In a large bowl, combine oats, almond flour, protein powder, and ground flax. Stir to evenly distribute the dry ingredients.
  2. In a separate bowl, mix almond butter, maple syrup, vanilla, and salt until glossy and cohesive. If your nut butter is stiff, warm it 10–15 seconds in the microwave.
  3. Pour the wet mixture into the dry ingredients. Stir with a sturdy spoon or spatula until it starts resembling cookie dough.
  4. If the mixture is crumbly, add milk 1 teaspoon at a time. If it's too sticky, sprinkle in 1–2 extra tablespoons of oats or almond flour. You want a soft, moldable dough.
  5. Add the mini chocolate chips (and optional cacao nibs or coconut). Mix just until evenly distributed—don't overwork it.
  6. Pop the bowl into the fridge for 10–15 minutes. This firms the dough and makes rolling way easier.
  7. Scoop about 1 tablespoon per ball and roll between your palms to form 16–20 balls, depending on size preference.
  8. Place on a parchment-lined plate or container. Enjoy immediately or chill 20 minutes for extra structure.