These Cookies n’ Cream Protein Balls are one of the easiest snacks you can make at home. They’re nutritious, customizable, no-bake, and perfect for busy days when you need something quick but wholesome. Whether you want a post-workout bite, a mid-afternoon energy boost, or a healthier sweet treat, protein balls check all the boxes. The protein powder I like to use is the Cookies & Cream by Good Protein. Good Protein has a variety of flavours. I have made this with their Chocolate Fudge flavour before as well and the protein balls were equally as good.
Why Protein Balls Are So Popular
Protein balls have become a staple in healthy kitchens for a few good reasons:
- No baking required – Just mix, roll, and chill.
- Portable and mess-free – Perfect for work, school, or travel.
- Naturally sweetened options – You can avoid refined sugar.
- High in protein and fiber – Keeps you fuller for longer.
- Endlessly customizable – Chocolate, peanut butter, coconut, matcha—you name it.
- Budget-friendly compared to store-bought protein bars.
- Cleaner ingredients than store-bought protein bars.
Cookies n’ Cream Protein Balls
Servings 14 protein balls
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Ingredients
- 1 can chickpeas remove skin (optional)
- 50 grams dark chocolate
- 2 tsp coconut oil
- 1 scoop Cookies n’ Cream protein powder by GOOD PROTEIN or any other protein powder of choice
- 1/3 cup peanut butter
- 2 tsp vanilla extract
- 2 tbsp maple syrup
- 70 grams chocolate Top with melted chocolate or cacao powder
Instructions
- Remove the skins from the chickpeas. This is optional but I recommend not skipping this step. It makes for a smoother texture.
- Add the chickpeas to a food processor and blend until smooth.
- Melt 50 grams of dark chocolate with 2 tsp of coconut oil. You can use a microwave or a double boiler method.
- Add the melted chocolate, protein powder, peanut butter, vanilla and maple syrup to the food processor. Blend until smooth.
- Using an ice cream scoop or a cookie batter scoop, scoop out equal portions of the dough.
- Using your hands, roll the dough into balls and place them on a plate lined with parchment paper.
- Melt 70 grams of dark chocolate with 2 tsps of coconut oil and drizzle over the protein balls.
- Once they’re all coated, place them in the fridge for an hour.
- Once they’ve fully chilled, top each protein ball with flaky salt before serving.
