Cookie Dough Protein Balls

Prep Time: 15 minutes       Chill Time: 12 hours      Yield: 8 balls

1 ball= 130 cal (9g P, 5g netC, 9g F)

 

WHOA. First of all, I haven't written a blog in over 2 months! How did THAT happen? I apologize...as I'm certain you've missed me! ;) 

So, my awesome friend and WOD buddy Lexi gave me some protein balls recently that I was skeptical to try. It's rather unusual for me to eat balls so you can imagine my hesitation. Plus, I'm just not a fan of "proteiny" things that aren't usually proteiny. I mean, I'm sorry but there is NO substitution for a warm, ooey, gooey chocolate chip cookie! A REAL cookie. And don't ruin my Sunday brunch with some nasty, dry, dense protein pancakes! Anywho...the original recipe for these came from Goddess knows where, but it doesn't matter because this is my version anyways! Enjoy! 

WAIT! Here are some important tips and advice to consider:

  1. The caloric and macro outcome for your balls will vary depending on the brand and type of ingredient you use.
  2. Use a protein powder that tastes GOOD on it's own to you. Like, you could make a smoothie using it with just water and ice and you'd enjoy it. I think this is KEY! 
  3. There are obviously a million and 1 variations you could play with for this. Vanilla powder, peanut butter, sunflower seed butter, coconut, etc...to infinity.

 

 

WHAT YOU NEED

  1. 92g plant-based chocolate protein powder
  2. 30g dark chocolate chips
  3. 12g coconut flour
  4. 96g crunchy almond butter
  5. 1-2 tsp cinnamon (to taste)
  6. 1/2 tsp vanilla extract
  7. several tbs water
    • kitchen scale
    • mixer
    • container

 

WHAT TO DO

  1. Add ingredients 1-5 to your mixer bowl and mix on low speed until somewhat combined, about 1 minute. There will be loose powder, it's OK! 
  2. While mixer is still running, add vanilla extract and water 1 tbs at a time until uniformly combined. I use 5 tbs. 
  3. Now, if you want to be exact or you have OCD like me, you can weigh the dough and divide the weight by however many balls you want to make. This recipe makes 8 larger balls but you could make 12, 16, etc. 
  4. Divide the dough up and smash together in your hands before rolling into balls using your palms. 
  5. You could eat them now, or you can allow them to chill and harden a little in your fridge or freezer. It's up to you! 
  6. Store leftover balls in a ziplock bag or airtight container in the fridge or freezer. 

 

Chae Fields

Eat Suite, 812 San Pablo Avenue, Pinole, CA, 94564

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