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Macros: (per protein ball) 111 cal, fat 5g, carbs 10g, protein 6g, fibre 1g


120 G Old-Fashioned Oats

93 G Protein Powder (For The Most Authentic Cookie Dough Taste, Use Vanilla, Cookie Dough Or Cake Batter

Flavoured Protein)

90 G Nut Butter - cashew butter works really well in this recipe!

1 Tsp Vanilla Extract

20 G Maple Syrup

45–60 G Milk Of Choice

45 G Semi-Sweet Chocolate Chips

Non-stick spray


Add the oats to the bowl of a food processor and blitz for about 1 minute or until they form a flour. Add the protein powder and pulse one more time to incorporate. Then add all the ingredients except the milk and blitz. With the food processor running, stream in the milk one tablespoon at a time, until the dough forms a ball and is no longer crumbly. The amount of liquid you need will depend on your protein powder and the consistency of your nut butter, so start small. Transfer your dough into a bowl and add the chocolate chips. Spray your hands with some non-stick spray to keep the dough from sticking to your fingers, then use your hands to incorporate the

chocolate chips. Roll the dough into 15 balls, around 30 grams each. Store the protein balls in the refrigerator or freeze for up to three months.

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