Ingredients
Equipment
Method
- In a medium-sized bowl, add the rolled oats, protein powder, and salt. Stir these dry ingredients thoroughly until they are well combined. If you're adding optional nuts or coconut, stir them in at this stage.1 cup rolled oats, 1/2 cup vanilla or unflavored protein powder, Pinch salt, 1 tablespoon finely chopped nuts, 1 tablespoon shredded coconut
- To the bowl with the dry ingredients, add the almond butter, sugar-free maple syrup, vanilla extract, and 2 tablespoons of almond milk.1/4 cup unsalted almond butter, 1/4 cup sugar-free maple syrup, 1 teaspoon vanilla extract, 2 tablespoons unsweetened almond milk
- Using a sturdy spoon or a spatula, begin to mix all the ingredients together. You’ll want to combine everything until a thick, dough-like consistency forms. If the mixture seems too dry and crumbly and isn’t coming together, add another tablespoon of almond milk, a teaspoon at a time, until it reaches the desired texture. Be careful not to add too much liquid, as it can make the bites too soft.
- Gently fold in the sugar-free mini chocolate chips. Ensure they are evenly distributed throughout the "dough."1/4 cup sugar-free mini chocolate chips
- Once the mixture is well combined and the chocolate chips are mixed in, it's time to form the bites. Take about a tablespoon of the mixture at a time and roll it between your palms to create small, bite-sized balls. Aim for a size that’s easy to pop into your mouth.
- Place the formed cookie dough protein bites on a plate or baking sheet lined with parchment paper. Chill them in the refrigerator for at least 20-30 minutes. This step helps them firm up and hold their shape better.
Notes
Store in an airtight container in the refrigerator for up to 5-7 days. Can be frozen for 2-3 months.
