Ingredients
Equipment
Method
- In a medium-sized bowl, add the rolled oats, unsweetened shredded coconut, mini chocolate chips, chia seeds, and protein powder. Stir everything together until well combined.1 cup rolled oats, 1/2 cup unsweetened shredded coconut, 1/4 cup mini chocolate chips, 1 tablespoon chia seeds, 1 tablespoon vanilla protein powder
- To the dry ingredients, add the almond butter, honey or maple syrup, and vanilla extract.1/4 cup smooth almond butter, 3 tablespoons honey or maple syrup, 1 teaspoon vanilla extract
- Begin to mix the ingredients using a spoon or spatula. As you mix, it will start to form a cohesive dough.
- If the mixture seems too dry and crumbly, add 1 tablespoon of water or unsweetened almond milk at a time, mixing well after each addition until the dough holds together when you press it. Be careful not to add too much liquid, as this can make the balls too sticky. The goal is for it to be firm enough to roll but still moist.1-2 tablespoons water or unsweetened almond milk
- For easier handling, you can cover the bowl with plastic wrap and refrigerate the mixture for about 15-20 minutes. This helps the ingredients bind together better.
- Once the mixture is ready, scoop out approximately 1 tablespoon of the dough at a time. Roll it between your palms to form small balls. The size is up to your preference, but this amount usually yields about 12-15 balls.
- Your Samoa Cookie Protein Balls are ready to be enjoyed right away!
Notes
These Samoa Cookie Protein Balls are best stored in an airtight container in the refrigerator and will stay fresh for up to one week. For longer storage, freeze them for up to 2-3 months.
