Move over chocolate chip cookie, there is a new sweet treat in town! Okay…wait. Maybe we got ahead of ourselves. Don’t move over just yet, chocolate chip cookie (love you, mean it! ?). In fact, stay there and just make room for a friend. You are still a classic favorite that will never ever be replaced. But, sometimes we need a healthier version of you for those times we are trying to get into shape for the summer, or when we are simply trying to eat clean. This is where our newest obsession comes in…Chocolate Chip Cookie Dough Protein Bites! ?
These cookie dough bites are packed with protein for a quick post-workout snack (which is always a necessity these days after morning workouts), and are a great alternative for late night sweet cravings. This recipe contains no refined sugar or flour as well as no eggs or butter. So, not only are they safe to eat in raw form, they are good for you! They are sweet and light, so eating a couple won’t weigh you down. You will love them, I promise! Even the man of the house (who is the ultimate cookie lover) snuck some dough out of the bowl completely oblivious to the fact that it was “healthy”, thinking he got away with eating some dough before I baked a batch of cookies. He mentioned they weren’t as sweet as usual, but continued on like nothing was weird. Therefore, I consider this recipe a winner. ?
They take no more than 5 minutes to prep, and about 20 minutes to chill in the refrigerator before rolling them into bite-sized balls. So, go ahead and get your ingredients out and make some to try for yourself. You won’t be disappointed! 🙂
Before we start, here are some tips on the ingredients….
Protein powder: I would use one that you like the flavor of (I chose vanilla), and I strongly suggest not using whey protein. It never works in recipes for me. Stick with soy or plant-based protein powders.
Unsweetened Almond Milk: This is my favorite alternative to dairy milk for recipes, but feel free to use whatever milk you wish to use.
Measuring your dry ingredients: Use a kitchen scale to measure out your protein powder and coconut flour. Otherwise, you will end up with way too much or too little, resulting in protein bites that are too soggy or too dry. I purchased this one from Amazon (Etekcity Digital Kitchen Scale), and I LOVE it. I highly recommend it if you are in need of one. It comes in handy much more than you think once you have it on hand.
Chocolate chips: Feel free to use whichever kind you prefer (I highly suggest mini size), and if you want to use sugar-free or paleo versions, go for it!
Last tip…you are more than welcome to roll each ball in some Stevia or your favorite sugar alternative for some additional sweetness. I did this on a couple of batches, and it was a nice alternative. Just, roll gently (not too much!). Or, you can get creative and roll in additional mini chocolate chips or diced almonds, peanuts, coconut flakes, etc. 🙂
What You Need
3-4 Tbsp (35 grams) vanilla plant-based protein powder
5-6 Tbsp (42 grams) coconut flour (I used Bob’s Red Mill)
1/4 – 1/2 tsp salt, or to taste
1 tsp coconut oil, melted
2 – 3 tsp vanilla stevia (liquid) (or you could use vanilla extract, it just won’t be as sweet)
3/4 cup unsweetened vanilla almond milk
2-3 Tbsp mini chocolate chips (I like a lot of chocolate and some crunch, so feel free to use less or more depending on your preference)
Step by Step
- Combine all dry ingredients in a medium sized mixing bowl. Set aside.
- In a small mixing bowl, combine your wet ingredients.
- Add your wet ingredients to your dry ingredients and mix until fully incorporated. Feel free to use your hands to combine.
- Add in about 1 and 1/2 Tbsp of the mini chocolate chips and mix to combine. Shape the dough into a big ball in the bowl, and place in the refrigerator (or freezer) to chill for about 20 minutes.
- Once chilled, form balls of dough about 2 teaspoons worth in size. Place each ball on a baking sheet with parchment paper or straight into an airtight container that you can place in the refrigerator. Once all balls are formed, add additional mini chocolate chips to the tops of each (I love this step!).
- Place your cookie dough bites in the refrigerator for about 20 – 30 more minutes to chill (feel free to sneak one before you place back in to chill, I won’t tell!).
- Store in the refrigerator in an airtight container for up to 7 days (not that they will last that long). Enjoy!
Chocolate Chip Cookie Dough Protein Bites
Print RecipeIngredients
- 3-4 Tbsp (35 grams) vanilla plant-based protein powder
- 5-6 Tbsp (42 grams) coconut flour (I used Bob's Red Mill)
- 1/4 - 1/2 tsp salt, or to taste
- 1 tsp coconut oil, melted
- 2 - 3 tsp vanilla stevia (liquid) (or you could use vanilla extract, it just won't be as sweet)
- 3/4 cup unsweetened vanilla almond milk
- 2-3 Tbsp mini chocolate chips (I like a lot of chocolate and some crunch, so feel free to use less or more depending on your preference)
Instructions
Combine all dry ingredients in a medium sized mixing bowl. Set aside.
In a small mixing bowl, combine your wet ingredients.
Add your wet ingredients to your dry ingredients and mix until fully incorporated. Feel free to use your hands to combine.
Add in about 1 and 1/2 Tbsp of the mini chocolate chips and mix to combine. Shape the dough into a big ball in the bowl, and place in the refrigerator (or freezer) to chill for about 20 minutes.
Once chilled, form balls of dough about 2 teaspoons worth in size. Place each ball on a baking sheet with parchment paper or straight into an airtight container that you can place in the refrigerator. Once all balls are formed, add additional mini chocolate chips to the tops of each (I love this step!).
Place your cookie dough bites in the refrigerator for about 20 - 30 more minutes to chill (feel free to sneak one before you place back in to chill, I won't tell!).
Store in the refrigerator in an airtight container for up to 7 days (not that they will last that long). Enjoy!
