Peanut Butter-Chocolate Chip Protein Balls

Kyra Williams

by | Updated: December 2nd, 2016 | Read time: 1 minute

Cookie balls, brownie balls, protein balls—these trendy, roll-able treats usually have a few things in common. They’re raw or no-bake. They’re made with oatmeal. And they’re almost always soft and a little gooey, unless you freeze them first. This recipe? None of the above! Using gluten-free and paleo-friendly coconut flour, plus all your favorite dessert add-ins – peanut butter, dark chocolate chips, shredded coconut and honey – you’ll roll together a sweet, chunky dough that’s baked for just a few minutes for the perfect crispy-chewy, cookie-like finish.

Peanut Butter-Chocolate Chip Protein Balls

Peanut Butter & Chocolate Chip Protein Balls

Makes 20


1/2 cup coconut flour
2 scoops (60 g) cappuccino protein powder
2 egg whites
1/4 cup peanut butter
1/4 cup unsweetened almond milk
1/4 cup mini dark chocolate chips
2 Tbsp. honey
2 Tbsp. shredded coconut
1 Tbsp. vanilla extract
2 tsp. baking powder
1/4 tsp. sea salt
1/2 tsp. cinnamon 


  1. Preheat oven to 350°F.
  2. In large bowl, mix together dry ingredients. Pour in wet ingredients and mix together with a wooden spoon.
  3. Roll mixture into 1”-round balls (about 20); place balls on parchment paper-lined baking sheet.
  4. Bake balls for 7 to 9 minutes or until bottoms are golden-brown.
  5. Cool on baking sheet for 5 minutes before devouring!