Samoa Cookie Protein Balls Recipe
Introduction
These Samoa Cookie Protein Balls are a delicious and nutritious treat inspired by the classic cookie flavors. Packed with almond butter, toasted coconut, and chocolate, they make a perfect snack to boost your energy anytime.
Ingredients
- 1/4 cup shredded coconut, plus 3 tablespoons (divided)
- 1/2 cup creamy almond butter
- 3 tablespoons pure maple syrup
- 2 large soft medjool dates, pitted
- 1 teaspoon pure vanilla extract
- 1/2 cup old fashioned rolled oats
- 1 scoop vanilla protein powder (or unflavored)
- 1/4 teaspoon kosher salt
- 1 tablespoon chia seeds
- 1 tablespoon mini chocolate chips
- Flaky sea salt, for sprinkling on top
- 1/2 cup chocolate chips
- 1/2 teaspoon coconut oil
Instructions
- Step 1: Preheat the oven to 350 degrees F. Spread the shredded coconut in an even layer on a parchment-lined baking sheet. Bake for 5 minutes, stirring once halfway through, until the coconut is lightly toasted. Remove from the oven and let cool.
- Step 2: In a food processor, combine almond butter, maple syrup, pitted dates, vanilla extract, rolled oats, protein powder, and kosher salt. Process until the mixture is well combined and smooth.
- Step 3: Transfer the mixture to a bowl, then stir in 1/4 cup of the toasted coconut, chia seeds, and mini chocolate chips. Roll the mixture into balls about 1 tablespoon each.
- Step 4: Melt the chocolate chips and coconut oil together in a microwave-safe bowl, heating in 30-second intervals until smooth.
- Step 5: Line a baking sheet or tray with parchment paper. Dip the bottom of each protein ball into the melted chocolate and place on the prepared sheet.
- Step 6: Drizzle the tops of the balls with the remaining melted chocolate, then immediately sprinkle with the remaining toasted coconut and flaky sea salt.
- Step 7: Refrigerate the balls until the chocolate is set, about 30 minutes, before serving.
Tips & Variations
- For a nut-free version, substitute almond butter with sunflower seed butter.
- If you prefer a sweeter snack, add an extra medjool date or a teaspoon of honey.
- Use dark chocolate chips for a richer flavor or white chocolate for a different twist.
- To make them vegan, ensure your protein powder and chocolate chips are plant-based.
Storage
Store the protein balls in an airtight container in the refrigerator for up to one week. You can also freeze them for up to one month. To enjoy, thaw in the refrigerator or at room temperature before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of protein powder?
Yes, you can use vanilla, unflavored, or even chocolate protein powder based on your preference. Just keep in mind it may slightly change the flavor.
Are these suitable for meal prep?
Absolutely! These protein balls are great for meal prep since they store well and provide a quick, nutritious snack to keep you energized throughout the day.
PrintSamoa Cookie Protein Balls Recipe
These Samoa Cookie Protein Balls are a delicious, no-bake snack inspired by the classic Samoa cookie. Combining toasted coconut, creamy almond butter, dates, vanilla protein powder, and a drizzle of smooth chocolate, these protein balls offer a perfect balance of sweetness and nutrition. They make a convenient and satisfying treat for post-workout fuel or anytime energy boost.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 12 protein balls 1x
- Category: Snacks
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Toasted Coconut
- 1/4 cup shredded coconut, plus 3 tablespoons (divided)
Protein Ball Mixture
- 1/2 cup creamy almond butter
- 3 tablespoons pure maple syrup
- 2 large soft medjool dates, pitted
- 1 teaspoon pure vanilla extract
- 1/2 cup old fashioned rolled oats
- 1 scoop vanilla protein powder (or unflavored)
- 1/4 teaspoon kosher salt
- 1 tablespoon chia seeds
- 1 tablespoon mini chocolate chips
Chocolate Coating
- 1/2 cup chocolate chips
- 1/2 teaspoon coconut oil
- Flaky sea salt, for sprinkling on top
Instructions
- Toast the Coconut: Preheat your oven to 350°F. Spread the 1/4 cup of shredded coconut evenly on a parchment-lined baking sheet. Bake for 5 minutes, stirring once halfway through, until the coconut is lightly golden and toasted. Remove from oven and allow to cool completely.
- Prepare the Mixture: In a food processor, combine the almond butter, maple syrup, pitted dates, vanilla extract, rolled oats, protein powder, and kosher salt. Process until all ingredients are well combined into a sticky dough.
- Mix in Extras: Transfer the mixture to a bowl. Stir in 1/4 cup of the toasted coconut, chia seeds, and mini chocolate chips until evenly incorporated.
- Form the Balls: Using about one tablespoon of mixture per ball, roll the mixture into small, uniform balls and set aside.
- Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
- Coat the Balls: Line a baking sheet or tray with parchment paper. Dip the bottom of each protein ball into the melted chocolate, then place them on the parchment paper. Drizzle additional chocolate over the tops of the balls and immediately sprinkle with the remaining toasted coconut and a pinch of flaky sea salt.
- Chill to Set: Place the tray of protein balls into the refrigerator for at least 30 minutes, allowing the chocolate coating to harden completely before serving.
Notes
- If you prefer a firmer texture, refrigerate the balls overnight.
- Medjool dates can be substituted with other soft dates or natural sweeteners if unavailable.
- The almond butter can be replaced with any nut or seed butter of your choice for different flavors.
- Store the protein balls in an airtight container in the fridge for up to one week.
- For a vegan and dairy-free option, ensure the chocolate chips are dairy-free and the protein powder is plant-based.
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