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Jump to Recipe·4.7 from 80 reviews
These easy to make cookie dough protein bites are made from just 6 basic ingredients and taste just like cookie dough. Perfect on-the-go or pre-workout snack! Make in bulk to store in the freezer to always have them on hand!
In This Post
A reader commented, "Made these the other day using oat flour and espresso chocolate chips... taste just like no-bake cookies. Had a hard time not eating them all at once!"
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.
Tell Me About These Cookie Dough Protein Bites
- Flavor:You know what cookie dough tastes like? Well, that's it! This recipe calls for protein powder so depending on the kind that is used, the flavor can taste more/less like it.
- Ease:This is a 3 step recipe, pretty easy if it'd say so myself!
- Time:These red velvet chocolate chip cookies make a stickier dough which results in needing to chill the dough – but don't worry, not long! It's about 10 minutes to prep, 10 minutes to bake and 15-30 minutes of dough chilling. Overall, not bad!
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 andyou 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 ¼-1/3 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 FreezeCookie 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!
More Recipes To Try
More Recipes To Try- Peanut Butter Brownie Bites
- Banana Oat Muffins
- Peanut Butter Banana Muffins
Cookie Dough Protein Bites
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.7 from 80 reviews
These easy to make protein bites are made from just 5 basic ingredients and taste just like cookie dough. Perfect on-the-go or pre-workout snack!
- Author: Christina
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 24 cookie dough bites
- Category: Breakfast, Snacks
- Method: No Bake
Ingredients
Units
- 2 cups oat flour
- ⅓ cup protein powder
- ½ cup nut butter, melted and slightly cooled
- 4 Tablespoons maple syrup
- 2 teaspoons pure vanilla extract
- ½ cup milk
- optional: ¼-1/3 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
- Make Ahead Instructions: These bites are freezer friendly. Place in an airtight container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Oat Flour: If you don't have oat flour, not to worry— it's easy to make! Simply add old-fashioned oats to a food processor or blender until a flour texture. Then, measure out 2 cups.
- Protein Powder: Use your preferred protein powder, this one and this one are my favorite. If you use a vanilla flavor, decrease the vanilla to 1 teaspoon in the recipe. Depending on the protein powder used, you may need slightly more milk since some soak up more moisture than others.
- Nut Butter: Any nut butter can be used however depending on the kind can alter the taste. I typically use cashew butter for a more mild taste. If you use a natural butter, be sure to mix it prior and you may need slightly less milk.
- Milk: I've made these with unsweetened almond milk, oat milk, skim milk, and 1% milk.
- Chocolate Chips:These are optional (though 100% recommended)— I always go for Enjoy Life brand.
More Appetizers & Snacks
- Extra Crispy Baked Chicken Wings
- Slow Cooker Buffalo Chicken Sliders
- Easy Guacamole Recipe
- Easy Baked Buffalo Cauliflower
Reader Interactions
Comments
Mary
How many of these would you consider a serving?
Reply
Christina
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.
Reply
Missy
How many calories are in a serving
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Christina
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.
Reply
Julia
Is this for each ball?
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Tracy
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.
Reply
Christina
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
Reply
Tracy
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.
Reply
Christina
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!
See AlsoBaked Vegan Veggie Balls Recipe (Oil-Free) - Vegan with Gusto8 No Bake Energy Ball Recipes You Have to Try!Protein Bars Recipe – Just 4 Ingredients!Goji Berry Energy Ball RecipeReply
Candace Jenkins
I made these but they are very sticky. What can I do to fix that?
Tku!
Reply
Christina
Hi Candance! You can decrease the amount of almond milk. Start with 1/2 cup and work your way up
Reply
Ashley
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 🙁
Reply
Ashley
Should I smash the balls back in a bowl and add the vanilla??
Reply
Christina
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.
Reply
Jennifer
Can I substitute the nut prouducts for soy milk & regular peanut butter? I have a tree nut allergy...
Reply
Christina
Totally you can! Shouldn't be a problem at all.
Reply
Amy
Do you know if I could freeze them to make them last longer than five days?
Reply
Christina
You can! Freeze the pre-made balls for up to 3 months in an airtight container or bag.
Reply
Helen
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.
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Christina
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.)
Reply
Gillian
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 🙂
Reply
Brittany
Hey! I want to use only half a cup of protein instead, can I do that and just up the oat content?
Reply
Nicole
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.”
Reply
Nicole McGuyer
Can anyone help and post the recipe! ♥️
Reply
Christina
Hi Nicole. The recipe should be there now - sorry for it not being there. My website had some issues. Thanks! - Christina
Reply
Jen
Can I use almond flour instead of oat flour? Will be trying this recipe over the weekend. Thanks!
Reply
Christina
Almond flour works very differently than oat flour. You can try, but I'm not sure how it will turn out. Almond flour is naturally thicker than other flours so you might have to try different liquid amounts. It doesn't hurt to try! Let me know what happens!
Suzanne
This looks so good! Does the protein powder taste come through much?
Reply
Christina
It doesn't but it depends on the kind that you use.
Reply
Toria
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 ?
Reply
Christina
I'd use almond flour over coconut flour -- coconut flour absorbs liquid a lot more so they'd be too dry. If you try almond flour, let me know. You may need a touch more liquid but otherwise should be good!
Reply
Katy
Can I take them out of the fridge in the morning and keep in an insulated lunch bag throughout the day to have for an after gym snack?
Reply
Christina
Yep! That's what I do!
Reply
Becky Teman
What are the nutrition facts for these?
Reply
Christina
Hi Becky. I don't calculate nutrition facts for my recipes, but feel free to input the information into an online calculator such as https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Reply
s.sebura
made these the other day using oat flour and espresso chocolate chips... taste just like no-bake cookies. Had a hard time not eating them all at once
Reply
Suzanne
These look delicious! Thank you for sharing!
Reply
Christina
Of course! And they are! Let me know if you try them.
Reply
Jeannette
Is it okay to skip the protein powder in the recipe?
Reply
Christina
If you do, it will be more liquidy so you'd have to add more oat flour (about 1/4-1/3 cup.)
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Lisa
Hi. After making them into balls, do you need to bake it? Or eat straight away?
Reply
Christina
Nope! These are no bake!
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Suzanne
This looks delicious, thank you for sharing!
Reply
Christina
They are!
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Alex
The best! These taste delicious
Reply
Christina
I'm glad you like them!
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Elise Monroe
These are so good and easy!! I just made them and subbed PB2 for the nut butter and added a little more almond milk and turned out perfect! Will definitely be making these again
Reply
TP
Hello! I thought this recipe had a very strange taste to it, which was not my favorite, but I guess I should have known because I don't like protein powder anyways. It is very easy, but in my opinion, not very tasty. The protein powder is very prominent, which is probably the reason I don't like these. But I do love the pictures, and I think it's really cool that you can easily bring these places. I love the idea, but not the taste. Thanks 🙂
Reply
Rhi
love these!! turned out perfectly 🙂Reply
Emma
Made this recipe then squished them down into more of a cookie shape, put in the air fryer for a few minutes and had protein cookies! I added the tiniest bit of raspberry jam to it to help mask the protein powder taste, which went nicely with the nut butterReply
Christina
WHAT?! I need to try this over the weekend. What a genius idea Emma!
Reply
Tina R.
Hello, well, I tried to make these. Used almond flour. You stated they wouldn't be sticky. Oh boy, I ruined these things good. Slopped them on the parchment paper and threw them in the fridge. Not sure if they will be edible. 🙁
Reply
Christina
Hi Tina. Sorry to hear this. I think the issue is that you used almond flour and not oat flour (like the recipe states.) The reason we use oat flour is because it absorbs the moisture where as almond flour doesn't as much.
Reply
HN
These have been the best protein bites I've tried! I don't have oat flour, so I used almond flour. Also used 1/2 cup of protein powder as I just wanted a bit more protein in them. Rest of the ingredients I used the listed measurements and they turned out great! I will definitely make these again, I will probably make a large batch and freeze them. Thanks for the great recipe! 😀Reply
Christina
Thank you! I'm SO glad that you loved them!
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Sarah Katherine
Can I use plain oats instead of oat flour? Excited to try these!
Reply
Christina
You can use oats, but you need to pulse them down first to make the flour to get the measurements.
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Brenda
Please be made with sunflower seed butter instead of a nut butter? TIA
Reply
Christina
Yep, you can! Sunflower seed butter is typically sweeter so just an FYI.
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Steph
Made exactly as posted and they were great! Forgot how much I love protein dough!
Reply
Christina
Steph, I'm so glad you loved them!
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Alexa M.
Made these exactly as the recipe stated and they’re delicious - I had zero issues with consistency, they were easily rolled (although I had to hand mix a good amount because it was thick like regular cookie dough!) When I make these again I’ll probably do a little less oat flour and a little more protein powder for added protein and sweetness as they weren’t overly sweet. I recommend adding a touch of salt too! Thanks for sharing!Reply
Martin
Nice idea! I decided to make this a vegan recipe by using vegan protein powder and oat milk instead of the regular. I also added just a bit of mashed banana to make it stick better. And I used a bit less syrup to not have as much sugar in it.
My serving size was ~110 grams with 17g of protein, 10 grams of fat and ~45 carbs. I used https://nutriely.com/recipe-builder to quickly estimate the nutritional value.
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