These easy to make protein bites are made from just 6 basic ingredients and taste just like cookie dough. Perfect on-the-go or pre-workout snack!
Hi hi hi. Welcome back to 2016. Totally kidding! Today, I’m updating one of my most popular recipes for you. This recipe isn’t just your favorite, it’s mine too! I find myself making these at least 3 times a month. I can’t help it; they literally taste like cookie dough. If you haven’t tried these yet, now is the time.
The good news is that these are made from 6 basic ingredients. The even better news is that you don’t need to turn on your oven. The great news is that these only take 10-15 minutes to make.
What Makes These Cookie Dough Protein Bites the Best?
These are one of those “feel good snacks” as I like to call it. Whether it’s an on-the-go, before a workout, or just to satisfy your sweet tooth without grabbing a slice of cake; these satisfy it all. These can easily be made in bulk; place the excess in the freezer for up to 3 months and thaw overnight in the refrigerator. One of my favorite ways to eat these are crumbled over yogurt.
The cookie dough protein bites are 100% gluten free, dairy free, and vegan. And if that wasn’t making them the best already, these are also made in just 1 bowl. I’m all for easy clean up.
There’s Only 6 Basic Ingredients
These cookie dough protein bites combine simple ingredients that can be adapted for any flavor preferences and/or allergies. The ingredients are stirred together in 1 large bowl and then rolled into balls. You’ll need:
- Oat Flour: You can find this at your local grocery store or you can either make your own. I find that it’s cheaper to make my own unless there’s a decent salt. If you are gluten free, make sure you choose certified gluten free oats.
- Protein Powder: Keep in mind that all protein powders are different, but use what you prefer and love. Depending on the brand you may need to add slightly more milk. This one and this one are my favorite.
- Nut Butter: Any nut butter can be used but each kind can alter the taste. For a more mild flavor, I grab cashew butter, but using peanut butter is also a favorite. Just make sure if you’re using a natural nut butter to mix it well and you may need slightly less milk.
- Maple Syrup: I recommend pure maple syrup, but coconut sugar, agave, or honey work too— though you may need to adjust the amount slightly and/or add more milk.
- Vanilla Extract: Adds that classic cookie dough flavor.
- Milk: Use the variety of milk that you drink. I’ve made these with unsweetened almond milk, oat milk, skim milk, and 1% or 2% milk.
For this recipe, I also like to add 1/4-1/3 cup chocolate chips; I prefer the mini chocolate chips to get more in each. Feel free to leave them out completely if you’re one of the “pick around the chocolate chips” in cookies. 😉
How to Freeze Cookie Dough Protein Bites
I’ve received a lot of questions about making in bulk and freezing these, so here’s how I do it. When making in bulk, you can double or triple this recipe easily.
- Make the recipe and roll into balls.
- Place a desired amount in small storage bags (about 5-7 balls is the sweet spot for me.)
- Place the bags in a large freezer-friendly storage bag or reusable container.
- Date the bag and freeze for 3-4 months. Thaw a small bag in the refrigerator overnight.
I like to freeze the cookie dough protein bites in the small bags because they only last 1 week in the refrigerator so having the smaller amount reduces the need to toss if they didn’t get eaten. Some weeks I eat more than others so thawing makes it easy!
As you can see, this is a SUPER easy recipe for a quick snack. It not only saves money— store-bought have a hefty price tag! But these are a great healthier alternative. Let me know if you’ve tried these and/or have made your own variations!
Cookie Dough Protein Bites
Description
Ingredients
- 2 cups oat flour
- 1/3 cup protein powder
- 1/2 cup nut butter, melted and slightly cooled
- 4 Tablespoons maple syrup
- 2 teaspoons pure vanilla extract
- 1/2 cup milk
- optional: 1/4-1/3 cup mini chocolate chips
Instructions
- Line a baking sheet or plate with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, whisk together the oat flour and protein powder. Using a rubber spatula or wooden spoon, stir in the nut butter, maple syrup, vanilla, and milk. The mixture should be like a cookie dough consistency— come together, but shouldn't be sticky. If it's too dry, add 1 Tablespoon milk. Stir in the chocolate chips, if desired.
- Using a cookie scoop or spoon, grab 1.5-2 Tablespoons of dough and roll into balls. Set the rolled balls on the baking sheet or plate as you finish the rest. Store in an airtight container in the refrigerator for up to 1 week.
Notes
How many of these would you consider a serving?
Hi Mary. 2 would be a serving. They keep me full for hours since they are packed with protein. If I’m looking for just a sweet tooth fix then I just have one.
How many calories are in a serving
Hi Missy. Using Spark Nutrition Recipe Calculator when making 14 bites without the chocolate chips these come out to be about 105 calories and 9 grams of protein.
really like these – I used chocolate protein once too. Could be my protein powder but even with 1/2 the milk (almond) I find I need to add more oats to make it thick enough to roll. I have been halving the recipe and making 10 – I wrap each ball in parchment before putting in fridge so I can grab and eat post workout.
That’s awesome, Tracy! What protein powder do you use? Some may not absorb it enough. I can make a note of that at the bottom of the recipe. I’m glad you like these! I’ll have to try it with chocolate protein powder!
-Christina
Christina – I use a GNC branded one – Wheybolic extreme 60 – its sweetened with stevia – love it in general and especially for these since it makes them really sweet. Today I used cinnamon flavored PB with the chocolate protein and they turned out great.
That sounds sooo good! I’ll have to try it out. I’ll be making a batch next weekend! I’m glad that you love them!
I made these but they are very sticky. What can I do to fix that?
Tku!
Hi Candance! You can decrease the amount of almond milk. Start with 1/2 cup and work your way up
I just finished making these, and I realized I never put the vanilla extract in. I don’t see it anywhere in the directions part of the recipe 🙁
Should I smash the balls back in a bowl and add the vanilla??
Hi Ashley. The vanilla extract is in the first step, “Add the cashew butter and vanilla extract. Fold together as best you can.” But yes, if you missed it, you can add it at the end.
Can I substitute the nut prouducts for soy milk & regular peanut butter? I have a tree nut allergy…
Totally you can! Shouldn’t be a problem at all.
Do you know if I could freeze them to make them last longer than five days?
You can! Freeze the pre-made balls for up to 3 months in an airtight container or bag.
Wow, these were SO sticky there was no rolling them. They do not look like the picture at all. Thought they would be grab-and-go for my husband. Also, your yield is way off. No way can you make 14 balls of 2 TB each.
Hi Helen. Did you follow the recipe exactly? What kind of protein powder did you use? I’m re-making these this weekend and will make sure the recipe comes out correct. Also, for the yield, I typically get 12-14 balls from this when I’ve made them (as shown in the video.)
I used milk chocolate chips cause they my fav! I did find a bit sticky but I think that was my fault I added a bit of extra oatmeal. Also I put them in the freezer right away for a bit and then tried it. Delicious 🙂
Hey! I want to use only half a cup of protein instead, can I do that and just up the oat content?
Maybe I’m crazy but I can’t find the actual recipe anywhere…. it’s just an image where I think the recipe should be. And the video says “find the recipe on your website.”
Can anyone help and post the recipe! ♥️
Hi Nicole. The recipe should be there now – sorry for it not being there. My website had some issues. Thanks! – Christina
This looks so good! Does the protein powder taste come through much?
It doesn’t but it depends on the kind that you use.
Have you tried this with any other types of flour? I am sensitive to oats. I was thinking almond or coconut might be good? Thank you 😊