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–+ servings
no bake chocolate protein bites

Chocolate Chip Protein Balls

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Prep Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Snack
Cuisine American
Servings 16 balls

Equipment

  • 1 medium mixing bowl
  • 1 Wooden spoon or spatula
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 baking sheet or plate
  • 1 sheet parchment paper or silicone mat

Ingredients
  

  • 1 1/2 cup rolled oats
  • 1 cup natural peanut butter creamy
  • 1/2 cup chocolate chips mini
  • 1/2 cup vanilla protein powder
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2 tablespoon ground flaxseed optional
  • 2 tablespoon milk of choice as needed

Instructions
 

  • Line a baking sheet or large plate with parchment paper or a silicone mat.
  • In a medium mixing bowl, combine rolled oats, protein powder, salt, and ground flaxseed if using, and stir to mix.
  • Add peanut butter, honey, and vanilla extract to the dry ingredients.
  • Stir with a wooden spoon or spatula until the mixture starts to come together.
  • Add chocolate chips and fold them into the mixture.
  • If the mixture is too dry or crumbly, add milk of choice 1 tablespoon at a time until it holds together when pressed.
  • Scoop out about 1 tablespoon of mixture and roll it between your palms to form a compact ball.
  • Place each ball onto the prepared baking sheet or plate.
  • Repeat with the remaining mixture until all the balls are formed.
  • Refrigerate the protein balls for at least 30 minutes to firm up before serving.
  • Store the chilled protein balls in an airtight container in the refrigerator.

Notes

For best texture, keep the protein balls chilled and only let them sit at room temperature for a few minutes before eating so they stay firm but not hard; if the mixture feels too sticky when rolling, lightly dampen your hands or chill the bowl for 10 minutes before shaping, and if it feels too dry, a splash more milk or a bit of extra peanut butter will help bind it. You can swap peanut butter for almond or cashew butter, choose a protein powder you like the taste of since it strongly affects the flavor, and use mini chocolate chips so they distribute evenly. These keep well in the fridge for up to one week or in the freezer for about one month, and freezing them on a tray before transferring to a container prevents sticking.
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