Chocolate Chip "Cookie Dough" Balls
Chocolate Chip "Cookie Dough" Balls
Ingredients
- 1 banana, mashed
- 1 cup rolled oats, blended into oat flour
- 1 packet vanilla protein powder, approximately 20-30g
- 1/4 teaspoon salt, or to taste
- 1/2 cup cashew butter
- 1/3 cup maple syrup, vanilla infused or brown butter maple syrup recommended
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/2 cup mini chocolate chips, or to taste
- 2 ounces dark chocolate, for drizzling
- 1/2 teaspoon coconut oil
- 1/4 teaspoon flaky salt, for topping
Instructions
- 1
Peel one banana and mash it thoroughly in a medium-sized bowl until very smooth. Ensure there are no large lumps.
⏱️ 2 min
- 2
Measure 1 cup of rolled oats. Transfer the oats to a small blender (such as a NutriBullet) and blend until they form a fine oat flour. Add the oat flour to the bowl with the mashed banana.
⏱️ 3 min
- 3
Add the entire packet of vanilla protein powder (approximately 20-30g) to the bowl, followed by a dash of salt (about 1/4 teaspoon).
⏱️ 1 min
- 4
Measure and add 1/2 cup of cashew butter and 1/3 cup of maple syrup (vanilla-infused or brown butter maple syrup is recommended for enhanced flavor) to the bowl.
⏱️ 2 min
- 5
Add 1/2 teaspoon of vanilla extract and 1/4 teaspoon of cinnamon to the mixture.
⏱️ 1 min
- 6
Using a sturdy spoon or spatula, mix all the ingredients in the bowl thoroughly until a uniform, dough-like consistency is achieved. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 7
Fold in 1/2 cup of mini chocolate chips into the dough until evenly distributed.
⏱️ 1 min
- 8
Taste the dough and adjust any seasonings (like salt or cinnamon) if desired.
⏱️ 1 min
- 9
Cover the bowl of dough and place it in the refrigerator for at least 30 minutes to allow it to firm up. This will make it easier to roll into balls. Alternatively, you can place it in the freezer for about 10-15 minutes if you're in a hurry.
⏱️ 30 min
- 10
Once the dough is firmer, line a baking sheet with parchment paper. Scoop out portions of the dough (about 1 1/2 tablespoons each) and roll them into smooth balls. If the dough is sticky, you can use a plastic bag over your hand or lightly dampen your hands. This recipe typically yields about 12 balls.
⏱️ 8 min
- 11
In a small microwave-safe bowl, combine the dark chocolate and coconut oil. Microwave in 15-second intervals, stirring after each, until the chocolate is completely melted and smooth.
⏱️ 2 min
- 12
Drizzle the melted chocolate over all the cookie dough balls. Immediately sprinkle flaky salt on top of the chocolate-drizzled balls before the chocolate sets.
⏱️ 3 min
- 13
Store the finished cookie dough balls in an airtight container in the refrigerator. They will remain fresh for at least a week and a half.
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Chip "Cookie Dough" Balls
- 1 banana, mashed
- 1 cup rolled oats, blended into oat flour
- 1 packet vanilla protein powder, approximately 20-30g
- 1/4 teaspoon salt, or to taste
- 1/2 cup cashew butter
- 1/3 cup maple syrup, vanilla infused or brown butter maple syrup recommended
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/2 cup mini chocolate chips, or to taste
- 2 ounces dark chocolate, for drizzling
- 1/2 teaspoon coconut oil
- 1/4 teaspoon flaky salt, for topping
Instructions
- 1
Peel one banana and mash it thoroughly in a medium-sized bowl until very smooth. Ensure there are no large lumps.
⏱️ 2 min - 2
Measure 1 cup of rolled oats. Transfer the oats to a small blender (such as a NutriBullet) and blend until they form a fine oat flour. Add the oat flour to the bowl with the mashed banana.
⏱️ 3 min - 3
Add the entire packet of vanilla protein powder (approximately 20-30g) to the bowl, followed by a dash of salt (about 1/4 teaspoon).
⏱️ 1 min - 4
Measure and add 1/2 cup of cashew butter and 1/3 cup of maple syrup (vanilla-infused or brown butter maple syrup is recommended for enhanced flavor) to the bowl.
⏱️ 2 min - 5
Add 1/2 teaspoon of vanilla extract and 1/4 teaspoon of cinnamon to the mixture.
⏱️ 1 min - 6
Using a sturdy spoon or spatula, mix all the ingredients in the bowl thoroughly until a uniform, dough-like consistency is achieved. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 7
Fold in 1/2 cup of mini chocolate chips into the dough until evenly distributed.
⏱️ 1 min - 8
Taste the dough and adjust any seasonings (like salt or cinnamon) if desired.
⏱️ 1 min - 9
Cover the bowl of dough and place it in the refrigerator for at least 30 minutes to allow it to firm up. This will make it easier to roll into balls. Alternatively, you can place it in the freezer for about 10-15 minutes if you're in a hurry.
⏱️ 30 min - 10
Once the dough is firmer, line a baking sheet with parchment paper. Scoop out portions of the dough (about 1 1/2 tablespoons each) and roll them into smooth balls. If the dough is sticky, you can use a plastic bag over your hand or lightly dampen your hands. This recipe typically yields about 12 balls.
⏱️ 8 min - 11
In a small microwave-safe bowl, combine the dark chocolate and coconut oil. Microwave in 15-second intervals, stirring after each, until the chocolate is completely melted and smooth.
⏱️ 2 min - 12
Drizzle the melted chocolate over all the cookie dough balls. Immediately sprinkle flaky salt on top of the chocolate-drizzled balls before the chocolate sets.
⏱️ 3 min - 13
Store the finished cookie dough balls in an airtight container in the refrigerator. They will remain fresh for at least a week and a half.