These cute little bites need to be in your fridge or freezer ASAP. They truly have the flavor of your favorite peanut butter cookie dough but without the risky business of eating raw eggs!
Say hello to my absolutely perfect protein cookie dough bites made with creamy peanut butter, a touch of honey, and a boost of protein from collagen peptides or your favorite protein powder. Mini chocolate chips optional (but are they really?!) and you know I shared plenty of easy ways to make them your own.
I always have no bake snacks and treats in my fridge or freezer because I’m a firm believer that “lunch dessert” is an essential part of mealtimes. You’ll LOVE how easy and delicious these cookie dough bites are, so roll them up this week and enjoy!
Everything you’ll need to make these protein cookie dough bites
These little bites couldn’t be easier to make and require just 7 super simple (and customizable!) ingredients. Here’s what you’ll need:
- Peanut butter: be sure to use a natural creamy peanut butter made from just peanuts and salt. More nut butter options below!
- Honey: I like to sweeten them with honey because PB + honey = love.
- Protein powder: add the perfect boost of protein with any unflavored protein powder. I used Vital Proteins Collagen Peptides. It also helps hold them together!
- Vanilla extract: a touch of vanilla brings out the natural sweetness in these bites. Learn how to make your own here.
- Oat flour: a little oat flour also helps the bites stay together so that they’re not too “wet.”
- Flaxseed meal: get a little boost of fiber and omega-3s with flaxseed meal.
- Chocolate chips: what’s life without a little chocolate? I always add mini chocolate chips to these cookie dough protein bites.
- Sea salt: you all know I’m topping these with flaky sea salt. Duh.
Simple ingredient swaps
Yes, you can make these cookie dough protein bites your own with a few simple ingredient swaps:
- Choose your nut butter. I LOVE the flavor of peanut butter in these bites but feel free to use any creamy natural nut butter you’d like. I think cashew butter would be perfect!
- Keep them vegan. Simply use maple syrup instead of honey, dairy-free/vegan chocolate chips, and regular unsweetened protein powder instead of collagen peptides.
- Swap the protein powder. If you don’t have protein powder or collagen peptides, you can use fine blanched almond flour instead.
Make your own oat flour for these little bites
If you don’t have any oat flour on hand, no worries! You can easily make your own by blending up rolled oats into a fine flour. Learn how to do it here!
Cookie dough energy bites in 3 easy steps
- Mix the “dough.” Add all of your wet and dry ingredients to a bowl and mix well until a cookie dough texture forms. If it’s feeling a little too wet, simply add a bit more oat flour.
- Add the chocolate. Fold in the chocolate chips (I sometimes just do this with my hands!)
- Roll, chill & enjoy. Use a small cookie scoop to roll the dough into 10 balls, place them on a plate, and sprinkle with flaky sea salt. Then refrigerate for an hour before digging in!
Try this fun dessert option
As I mentioned, I love rolling mini chocolate chips into these protein cookie dough bites, but you could also melt extra chocolate chips or a chocolate bar and dip the bites in the melted chocolate for an extra treat! Just remember to chill the bites first, dip them in the chocolate, and then chill them again so that the chocolate hardens. SO GOOD.
Storing & freezing tips
- To store: keep these no bake cookie dough protein bites in an airtight bag or container in the refrigerator for up to 1 week.
- To freeze: you can freeze these energy bites in a freezer-friendly bag or container for up to 2 months. If you’re eating them straight from the freeze I recommend letting them soften up a bit in the fridge or at room temp before doing so.
More no bake snacks you’ll love
Get all of my no bake snacks here!
I hope you love these peanut butter protein cookie dough bites! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Peanut Butter Protein Cookie Dough Bites
Easy cookie dough protein bites made with 7 simple ingredients for the perfect freezer-friendly snack or treat! These vegan-friendly cookie dough protein bites are naturally sweetened and packed with over 10g of protein, plus healthy fats from creamy peanut butter to keep you satisfied.
Ingredients
- ½ cup (128g) creamy natural peanut butter or cashew butter (just nuts and salt)
- ¼ cup (80g) honey (or pure maple syrup)
- 1 teaspoon vanilla extract
- ½ cup (40g) unflavored protein powder (I used Vital protein collagen peptides)
- 3 tablespoons (18g) oat flour, plus more as necessary
- 1 tablespoon flaxseed meal
- 3 tablespoons mini chocolate chips (regular is fine, too)
- Maldon sea salt, for sprinkling
Instructions
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In a large bowl, add all of the ingredients except for the chocolate chips and salt. Mix together until ingredients are well combined and it resembles cookie dough. If it is too wet add another tablespoon of oat flour. Fold in chocolate chips. Note: Sometimes I use my hands to mix them into the batter more easily!
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Use a small cookie scoop to grab dough, then roll into balls and place on a plate. Repeat with remaining dough batter, placing 1 inch apart. Sprinkle with flaky salt, if desired then chill the balls in the fridge for 1 hour. Once cold, you can keep them in an airtight container for up to 1 week in the fridge. Alternatively, store in the freezer for up to 3 months. Enjoy whenever you need a sweet treat. Makes approximately 10 cookie dough bites.
Recipe Notes
These were tested with Vital Proteins collagen peptides. If using a different protein powder, you may experience different results, but these should still work out!
These are delicious when dipped in chocolate for an extra sweet treat.
Nutrition
Serving: 1cookie dough biteCalories: 153calCarbohydrates: 13.3gProtein: 10.3gFat: 7.7gSaturated Fat: 1.3gFiber: 1.7gSugar: 9.1g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
