Recipe: Cookie Dough Protein Balls (with Sprinkles!)Published Date:
Myth: Healthy eating means no desserts or sweet snacks ever again.
Fact: Healthy eating is about maintaining a balanced diet that supports your body and works for your lifestyle. This means it’s okay to indulge your sweet tooth now and then.
At Little West, we love cold pressed juice cleanses and anti-inflammatory foods, but we also love to treat ourselves. If you’re looking for a no-bake dessert that’s healthier than a normal brownie or cookie, try this easy recipe for cookie dough protein balls from Little West’s co-founder, Cassandra Troy.
These cookie dough balls are high in protein and fiber, with simple ingredients you can whip together in a food processor or blender. They’re a great alternative to commercial protein bars which are often full of chemical additives or sugar alcohols. Plus, they make a festive treat when you add colorful sprinkles!
The whole family will love this easy recipe for cookie dough protein balls. You can also use dairy-free chocolate chips and plant-based protein powder to make this recipe vegan.
For this recipe, you’ll need the following ingredients:
Protein Cookie Dough Balls
- 1 large can (usually 19oz) chickpeas, drained
- 2 Tbsp creamy nut butter of your choice
- 1/4 cup almond meal (ground almonds)
- 1/4 cup collagen peptide powder
- 3 Tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp pink Himalayan salt
- 2 Tbsp chocolate chips
- ¾ cup dark chocolate chips (dairy-free, if needed)
- 3 tsp coconut oil
- 1/4 cup sprinkles of your choice
Put all ingredients, except the chocolate chips, into a food processor or a good blender with a tamper (like Vitamix). Blend until the mixture achieves a dough-like consistency. (Note: You may need to push down the sides a few times to fully combine while blending.)
Next, add the 2 Tbsp chocolate chips and pulse a few times to combine. Chill until the dough is soft enough to form into balls.
Use a 1 Tbsp scoop to measure out the cookie dough and roll it into balls. Freeze the dough balls on a parchment paper-lined baking sheet or plate in a single layer for 15 minutes, or while you make the chocolate coating.
Put 1/4 cup sprinkles of your choice in a small bowl next to the melted chocolate.
Using a double boiler, melt the chocolate chips with coconut oil, stirring constantly. Use a fork to roll the chilled cookie dough balls in the melted chocolate.
Before the chocolate cools completely, roll each ball either half or fully in the sprinkles. Set the coated, sprinkled cookie dough balls back onto the parchment-lined sheet or plate. Chill in the freezer for an additional 15 minutes.