These chocolate peanut butter protein balls taste like no bake cookies but healthier! These make the perfect pre-work out snack, breakfast or dessert!
Protein balls are one of my favorite snacks to make! They are easy, healthy and so delicious. Plus they make the perfect grab-and-go snack. I also like to make energy balls, almond joy energy bites and lemon coconut energy balls.
Energy balls have been my jam lately. I’m nursing right now, so I am hungry 24/7! Is it just me, or do the cravings hit even harder when nursing than pregnant? Holy cow. Give me all the chocolate! These chocolate protein balls are packed with protein so have helped kept me full longer. They are seriously SO good! The texture is perfect and they are almost like eating cookie dough. They actually remind me of no bake cookies, but healthier!
These protein balls are my go-to healthy snack whenever the chocolate cravings hit! So much better than grabbing a Reese’s and much more satisfying! My kids love them too! I have to hide them from my 2 year old, because I’ve found her sneaking them out of the freezer.
If you’ve ever wondered how to make protein balls, I’m going to show you how. They are seriously SO easy to make and come together in minutes. All you need to make them is oats, peanut butter, honey, cocoa powder, chocolate chips and vanilla. I like to add in a scoop of protein powder as well for a little extra protein. Sometimes I’ll add flaxseed and chia seeds as well as a sprinkle a dash of cinnamon or salt for extra flavor as well.
- Cocoa powder
- Chocolate protein powder
- Peanut butter
- Chocolate chips
- Optional: Chia seeds and flaxseeds
How to make protein balls
- Mix and scoop. Once you have all your ingredients ready, you literally just mix them all together in a bowl. Add the dry ingredients first, then mix in the wet ingredients and stir until smooth. Then scoop them into little balls and place them on a lined baking sheet. I like to use a small cookie scoop to make things easier. You should end up with around 40 protein balls.
- Chill and enjoy. I like to par freeze them by placing the whole pan in the freezer for about 15-20 minutes. Then I place them all in a ziptop bag and put them back in the freezer. You can also put a couple of the protein balls in snack size bags when you need a quick snack on the go. Once I take them out of the freezer, I like to let them thaw a little bit so they have the soft cookie dough texture that makes them so amazing!
Storing and freezing
These peanut butter protein balls are best if stored in the fridge or freezer. I prefer to store them in the freezer because they last longer and the texture is amazing. Just let them thaw for a few minutes, then they’ll have that delicious cookie dough consistency.
- Fridge: Store in an airtight container or bag for up to 2 weeks.
- Freezer: To prevent sticking, par freeze the balls on a pan in the freezer until hard, about 10 to 20 minutes. Then place in a zip top bag or container and add a freezer label (or write the date on the bag). Store for up to 3 months.
Tips for best results
- Quick oats taste best in this recipe, however old fashioned oats will work too (they may be a bit chewier).
- If adding chia seeds or flaxseed, add them in with the wet ingredients.
- Feel free to make substitutes, like cashew butter instead of peanut butter or maple syrup instead of honey.
- If the mixture feels too dry, add an additional Tablespoon of peanut butter + 1/2 Tablespoon honey.
- If it feels too sticky, add 1-2 more Tablespoons of oats or protein powder.
More healthy snack ideas:
- Kodiak cakes protein balls
- No-bake breakfast cookies
- Homemade granola bars
- Healthy oatmeal chocolate chip cookies
- Homemade granola
Chocolate Peanut Butter Protein Balls
Optional mix in's: 1-2 Tablespoons chia seeds, ground flaxseed, hemp protein, collagen and/or mini chocolate chips
- Stir together the oats, cocoa powder and protein powder in a large bowl. Next stir in the peanut butter, honey, chocolate chips and vanilla. Add chia seeds and flaxseed with the wet ingredients if desired. Stir until smooth.
- Line a small baking sheet with parchment or wax paper. Using a small cookie scoop (2 teaspoons), scoop out 40 balls. Place in the refrigerator for at least 10 minutes, or until ready to eat. If you'd like to store in the freezer, place pan in freezer for 10-20 minutes and then transfer to a zip top bag or freezer container. Taste best when slightly thawed from freezer or from the refrigerator.