Cookie Dough Protein Balls

Macros - 8P 11C 5F 1 fiber

Servings: 15
Serving size: 32g
Prep Time in Minutes: 5
Cook Time: 10 minutes (refrigeration)

Ingredients:
120g rolled oats blitzed into a flour, or use oat flour
90g plain or vanilla whey protein powder (I use Earth Fed Muscle Vanilla)
100g cashew butter
1/2 tsp vanilla extract
20g maple syrup
75ml whole milk
45g mini chocolate chips (I use Enjoy Life)

Instructions:
1. Add the oats to the bowl of a food processor and blitz for about 1 minute or until they form a flour. Add the protein powder and pulse to incorporate. If you do not have a food processor you can use a bowl and a wooden spoon, it’s just a little more work.
2. Add the cashew butter, vanilla extract, maple syrup and blend.
3. With the food processor running, stream in the milk one tablespoon at a time, until the dough comes together. Do the same if you are mixing in a bowl. The amount of milk you need will depend on your protein powder and how oily your nut butter is. I recommend starting with 60g and adding more as needed. Keep track so you can adjust your recipe/macros. I ended up using 75ml.
4. Stir in the chocolate chips with the food processor on low or pulse, or use your hands to incorporate.
5. Transfer your dough ball to a piece of saran wrap and refrigerate 10 minutes. This helps the dough stick together better and makes it easier to roll.
6. Take 32g of dough and roll into a ball. This should make 15 balls.
7. Store in the refrigerator or freeze!

Notes:
Cashew butter has the best cookie dough flavor but you can use any nut butter. You can also use non-dairy milk in this recipe and adjust macros as needed.

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