Brownie Protein Balls
Equipment
- 1 Mixing bowl
- 1 Wooden spoon or spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Baking sheet
- 1 sheet parchment paper
Ingredients
- 1 cup rolled oats
- 1 cup chocolate protein powder
- 1/4 cup unsweetened cocoa powder
- 1/2 cup natural peanut butter smooth
- 1/3 cup honey
- 1/4 cup mini dark chocolate chips
- 1/3 cup milk of choice
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, combine rolled oats, chocolate protein powder, cocoa powder, and sea salt and stir to mix evenly.
- Add peanut butter, honey, milk, and vanilla extract to the dry mixture.
- Stir with a wooden spoon or spatula until a thick, slightly sticky dough forms and no dry pockets remain.
- Fold in the mini dark chocolate chips until evenly distributed.
- If the mixture feels too dry and crumbly, add milk 1 teaspoon at a time and stir until it holds together when pressed.
- If the mixture feels too sticky, add 1 tablespoon of oats at a time and stir until it is firm enough to roll.
- Scoop out tablespoon-sized portions of the dough and roll them between your palms into balls.
- Place each ball on the prepared baking sheet, spacing them slightly apart.
- Refrigerate the brownie protein balls for at least 30 minutes to firm up before serving.
- Store the chilled balls in an airtight container in the refrigerator.
Notes
For best results, use a good-tasting protein powder you enjoy on its own, as it strongly affects the flavor, and adjust sweetness by adding a little more honey if your protein is very low in sugar or slightly more cocoa if you prefer a richer chocolate taste. Slightly damp hands can help when rolling if the mixture sticks, and keeping the dough chilled as you work makes shaping easier. You can swap peanut butter for almond or cashew butter, add chopped nuts for crunch, or roll the finished balls in cocoa powder or finely chopped nuts for a different finish. Store them refrigerated for up to one week or freeze in a single layer before transferring to a bag or container for longer storage, letting them sit a few minutes at room temperature before eating for the best texture.
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