These 5-ingredient cookie dough protein balls are as easy to make as they are delicious and nutritious. Gluten-free and vegan, they’re a perfect healthy snack for everyone!
The warmer the weather gets, the more we’re outside, and the more I’m looking for easy, nutritious, on-the-go snacks for my kids.
Some of my favourite snacks to give (and eat) are energy/protein balls. They’re so easy make, don’t require baking, they’re virtually mess free, and you can pack SO much nutrition into them. What more could a mom want?
I managed to pack a lot into these little protein bites – lentils, coconut flour, and natural peanut butter provide protein and fibre (among many other essential nutrients), which help to keep tummies full and sustain energy levels.
And adding dark chocolate chips, vanilla and maple syrup give them the perfect “cookie dough” flavour.
Peanut Butter Chocolate Chip Cookie Dough Protein Balls
I managed to pack a lot into these little protein bites - lentils, coconut flour, and natural peanut butter provide protein and fibre (among many other essential nutrients), which help to keep tummies full and sustain energy levels. And adding dark chocolate chips, vanilla and maple syrup give them the perfect "cookie dough" flavour.
Ingredients
- 1 cup natural peanut butter (or any other nut or seed butter)
- 1/2 cup coconut flour
- 1/2 cup lentils (I used canned brown lentils - drained and rinsed)
- 3 tbsp maple syrup
- 1 tsp vanilla
- 3/4 cup chocolate chips
Instructions
- Place all ingredients except for chocolate chips into a food processor or good quality blender and blend until smooth (will be dense and thick).
- With a spatula or wooden spoon, mix in chocolate chips until dispersed evenly.
- Using a mini ice cream scoop or small spoon, spoon out small amounts and roll into 1-inch balls. Place on a non-stick baking sheet (or parchment-lined baking sheet), evenly spaced.
- Freeze for 10-15 minutes prior to serving. Place in a parchment-lined container to store either in the fridge or freezer. Enjoy!
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![CLOSED *GIVEAWAY*
[AD] Even this dietitian Mom is guilty of getting caught up in the busy morning school rush and totally missing breakfast. (🙋♀️) Once the kids are off, it’s straight to coffee and work until I realize I’m starving.
Everyone’s breakfast routine is different, but it’s important to honor your hunger and take the time to sit down and eat in the morning - seems simple, doesn’t it?! But it can feel overwhelming when you’re juggling a million tasks and to-dos–I get it!
To make your life easier, I’ve partnered with @naturesbakery to share some easy go-to breakfasts:
1. Breakfast Snack Plate: Grab a hardboiled egg, fruit, cheese cubes, and a Nature’s Bakery Bar—perfect for mornings on the go. 🥚🧀
2. 3-Ingredient Pancakes: You can find the recipe on my blog! I add dairy-free yogurt, chopped fruit and fig bars and enjoy!
3. Breakfast Bowl: Layer yogurt with granola, chopped Nature’s Bakery fig bars, chia seeds, and your favorite fruit. So filling and delicious! 🍓🥣
4. Smoothie + Fig Bar: Toss fruit, veggies, and yogurt (or non-dairy alternative) into a blender, and pair it with a Nature’s Bakery bar for a balanced breakfast. 🍓🥬
5. Overnight Banana Chia Oats (my fave!): Prep oats, chia seeds, and oatmilk the night before. In the morning, add chopped fig bars and fresh berries. Great grab-and-go option! 🍒🥛
Recipe for overnight banana chia oats:
To a glass/mason jar or container add:
* ½ cup rolled oats
* 1 tbsp chia seeds
* ½ ripe banana mashed
* 1 cup of oat or almond milk
Cover and store in the fridge overnight and enjoy with some cut up fruit, chopped up Nature’s Bakery Fig Bars and cinnamon!
For a chance to win a month’s worth of Nature’s Bakery Fig Bars, here’s how to enter:
1. Like + save this post
2. Follow @naturesbakery and @sarahremmer
3. Comment below tagging 1 friend per comment (no limit entry)
4. Bonus + 10 entries: share this post to your IG stories tagging both @sarahremmer and @Naturesbakery
Good luck!! Contest closes at 11:59pm MST September 23rd, 2024.](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/460549247_331678436633783_4952507500425988441_nfull.webp)
![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
Put it all together:
1. Cook beef in a large pot over medium-high heat until browned, then drain. Add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt, and pepper; cook until veggies are tender-crisp.
2. Mix in milk, broth, tomato sauce, and uncooked macaroni. Bring to a boil, then reduce heat and cook for 15-18 minutes, stirring often. Adjust liquid as needed.
3. Remove from heat, stir in frozen peas and 1 cup of cheese until melted. Transfer to a casserole dish, sprinkle with remaining cheese, and bake at 375°F for 5-10 minutes until golden. Cool before serving.
Make sure to pick up L’Ancêtre cheese (either a family-sized block or pre-shredded) at a local retailer near you! Visit https://www.fromagerieancetre.com/en/cheeses/ to find out more!
#Ad #Partner #BackToSchool #LunchboxIdeas #OrganicCheese #FamilyMeals #LAncetreCheese](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/459558167_1543212989903442_998663133378052381_nfull.webp)
Comments
Cathryn Prajapati says
Hi There. Where can I find the nutrition info for these protein balls? Thanks in advance,
Sarah Remmer, RD says
Hi Cathryn! I usually don’t do nutritional analysis, but I’m happy to do that for you!
For each energy ball, here’s the approximate nutritional breakdown:
Calories: 120 kcal
Protein: 4 g
Fat: 7 g
Carbohydrates: 10 g
Fiber: 1.5 g
Sugar: 5 g
Victoria Nett says
Hi! I just made these and my kids really like them! Thank you for sharing the recipe!
However, I used sunbutter instead of peanut butter to make them safe for school and they turned out really oily. Do you have any suggestions on how to help prevent them from being so oily? Or would you suggest trying a different seed butter (so I can send them to school) to cut back on some of the oil?
Thanks again
Sarah Remmer, RD says
Great question! I think you’re on the right track. You could cut down the amount of seed butter you use, or your could add a little bit more coconut flour to soak it up. Or a bit of oat flour for the same effect: https://www.sarahremmer.com/oat-flour-in-one-step/
Charlotte Giggins says
Is there anything I can use instead of lentils?
Sarah Remmer says
Chickpeas could work well, but I haven’t tried them. Let me know how it goes!
Jennifer says
Hi Can I use oats instead of flour?
Sarah Remmer says
Sure thing!
Daphne says
My family doesn’t like coconut. Do you have some substitution suggestions?
Sarah Remmer says
You could use regular or almond flour!
Jennifer says
What would you use instead of coconut flour. I find it really expensive. Thanks
Sarah Remmer says
Regular would work too.
Liz says
These are great! My 3 year old (who is super picky) and my 22 month old love them! I am always so excited when I find something that both of my kids will eat, especially something high in protein since they both rarely eat meat. Great recipe!
Leslie B says
Hi! I don’t have coconut flour… can I use regular all-purpose or whole-wheat flour instead? Thanks!
Sarah Remmer says
Unfortunately, coconut flour is completely different from wheat flour, so it’s not a good substitute for this one. Also, wheat flour would need to be baked or cooked to at least 160 degreed F to avoid any potential bacterial contamination. 🙂
Tammy Peterson says
Did you try baking these at all? Just wondering if they would turn out as a cookie since my 15month old probably can’t do frozen chocolate chips. But I bet she would love them as a cookie!
Sarah Remmer says
I would just leave the chocolate chips out! I haven’t tried baking… let me know how they turn out if you do!
Nathalie Houde says
I just made these and they are delicious! Thanks for sharing this recipe, it was so quick and easy to make. I can’t wait to see what my 4 year old thinks… that’s the real test! I would suggest blending lentils, peanut butter, maple syrup and vanilla before adding in the coconut flour since the mix is quite dense in the blender.
Shannon @ KISS in the Kitchen says
These look amazing! I can’t believe there are lentils in the recipe; how cool!
Stacey Mattinson says
Wow! You got lentils in there?! Awesome!! These look SO good and totally packable. Thank you for sharing this great recipe!!
Denise Barratt says
What a healthy high protein treat! And the kids will love to make them!
Lindsey Pine says
These look fantastic! I’ve made something similar with chickpeas, but will have to try lentils!