No-Bake Cookies and Cream Protein Balls
These cookies and cream protein balls taste like your favorite cookie in a no-bake, protein packed snack. They come together in 15 minutes with just a handful of ingredients.
A batch of these in the fridge means you always have a grab-and-go bite. The crushed chocolate sandwich cookies and vanilla protein powder nail that classic cookies and cream flavor.
What Makes These So Good
The texture is soft and a little chewy, with crunchy cookie bits in every bite. You get the sweetness you crave without a sugar crash.
I keep them around because they actually taste like a treat, not a health food. They remind me of frozen cookie dough, but with a couple scoops of protein powder mixed in.
Ingredients
- 1 cup vanilla protein powder: use a brand you like; whey or plant-based both work.
- 1/2 cup almond flour: gives a tender crumb. Oat flour works too.
- 1/4 cup finely crushed chocolate sandwich cookies, plus more for rolling: about 4 cookies; the classic kind with the white filling.
- 1/4 cup full-fat Greek yogurt or softened cream cheese: helps bind and adds a little tang.
- 1-2 tbsp honey or maple syrup: optional, depending on your protein’s sweetness.
Variations / Substitutions
- Protein powder: swap for unflavoured or chocolate. With chocolate, use a tablespoon less crushed cookies.
- Nut-free: replace almond flour with oat flour and use seed butter or yogurt as the binder.
- Sweetener: skip the honey if your protein is already sweet; add a pinch of salt to balance.
- Add-ins: a teaspoon of vanilla extract or a small handful of mini chocolate chips.
No-Bake Peanut Butter Chocolate Chip Protein Balls are another reader favorite snack worth making next.
How to Make No-Bake Cookies and Cream Protein Balls
Step 1: Mix the Dry Ingredients
Combine the 1 cup vanilla protein powder, 1/2 cup almond flour, and about 2 tablespoons of the crushed cookies (save the rest for later) in a mixing bowl. Stir everything together with a fork or whisk until evenly blended, about 30 seconds.
Step 2: Stir in the Binder
Add the 1/4 cup Greek yogurt or cream cheese and 1 tablespoon of honey, if using. Mix with a spatula for about 1 minute until a coarse dough forms that holds together when you squeeze it. If it seems dry, add an extra teaspoon of yogurt.
Step 3: Fold in the Cookie Crunch
Scatter the remaining crushed cookies over the dough and fold them through just until distributed, about 20 seconds. You want visible dark flecks for texture, so don’t overwork it.
Step 4: Roll and Coat the Balls
Scoop about 1 tablespoon of dough per ball and roll between your palms until smooth. For an extra cookies and cream look, roll each ball in the reserved crushed cookies to coat the outside. Pop them in the fridge for 30 minutes to firm up before digging in.
Tips for the Best Protein Balls
- Let the dough rest for 5 minutes before rolling if it feels too sticky. Protein powder absorbs moisture over time.
- Taste the dough and adjust sweetness; different brands vary a lot.
- If the dough softens while rolling, wet your hands lightly with cold water.
- Store with a paper towel in the container to absorb any extra moisture.
Making a bigger batch? Here’s how to double it:
| Ingredient | Original (12 balls) | Double Batch (24 balls) |
|---|---|---|
| Vanilla protein powder | 1 cup | 2 cups |
| Almond flour | 1/2 cup | 1 cup |
| Crushed cookies | 1/4 cup | 1/2 cup |
| Greek yogurt | 1/4 cup | 1/2 cup |
| Honey | 1-2 tbsp | 2-4 tbsp |
Storing and Freezing
Refrigerate: Keep in an airtight container for up to 1 week.
Freeze: Place balls on a tray until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. Let them sit at room temperature for 5 minutes before eating.
Frequently Asked Questions
Can I use a different protein powder?
Yes, any vanilla protein works, whey or plant-based. A chocolate protein turns them into double-chocolate bites.
Why are my dough balls dry or crumbly?
Add yogurt or milk a teaspoon at a time until it binds. Different protein powders absorb liquid at different rates.
Can I make these vegan?
Use a plant-based vanilla protein, swap the yogurt for thick non-dairy yogurt or coconut cream, and use crushed vegan sandwich cookies.
Can I skip the almond flour?
Oat flour works well. A fine ground coconut flour can also work, but use less because it’s more absorbent.
No-Bake Cookies and Cream Protein Balls Recipe
Ingredients
Method
- Mix protein powder, almond flour, and 2 tbsp crushed cookies in a bowl until blended.
- Stir in yogurt and honey until a coarse dough forms.
- Fold in the remaining crushed cookies until just distributed.
- Roll into 12 balls, coat with extra cookie crumbs if desired, and chill 30 minutes before serving.
Notes
