Mint Chocolate Chip Protein Balls (Printable Version)

Cool mint and chocolate chips come together in these no-bake protein energy balls. Made with wholesome oats and nut butter for a satisfying snack.

# Ingredient List:

→ Base

01 - 1 cup rolled oats (certified gluten-free if needed)
02 - 1/2 cup vanilla or chocolate protein powder
03 - 1/4 cup almond butter or other nut butter
04 - 1/4 cup honey or maple syrup
05 - 1/2 teaspoon pure mint extract
06 - 1/4 teaspoon vanilla extract
07 - 2 tablespoons mini chocolate chips
08 - 2-3 tablespoons milk of choice as needed for binding

→ Optional Add-ins

09 - 1 tablespoon chia seeds or flaxseed meal
10 - Pinch of salt

# How to Make:

01 - In a large mixing bowl, combine oats, protein powder, and salt if using. Mix thoroughly to distribute evenly.
02 - Add almond butter, honey or maple syrup, mint extract, and vanilla extract to the dry mixture. Stir well until a sticky, uniform dough forms.
03 - Stir in mini chocolate chips and any optional add-ins like chia seeds or flaxseed meal until evenly distributed throughout the dough.
04 - If the mixture is too dry to hold together, add milk of choice one tablespoon at a time, mixing after each addition, until the dough binds properly when pressed.
05 - Roll the mixture into 12 evenly sized balls using clean hands, applying gentle pressure to ensure they hold their shape.
06 - Place balls on a plate or tray and refrigerate for at least 20 minutes to firm up before serving.
07 - Store in an airtight container in the refrigerator for up to 1 week for optimal freshness and texture.

# Expert Tips:

01 -
  • Takes literally 15 minutes from start to finish, and most of that is just rolling the balls
  • Tastes exactly like Girl Scout Thin Mints but with actual protein to keep you full
  • Keeps in the fridge for a week, making lazy afternoon snacking infinitely more sophisticated
02 -
  • Different protein powders behave differently so you might need slightly more or less liquid to get the right consistency
  • The dough should feel sticky but not so wet that it wont hold its shape when you roll it
  • Letting them chill for at least 20 minutes makes them easier to pack and transport
03 -
  • Let your ingredients come to room temperature before mixing since cold almond butter can make the dough stiff and difficult to work with
  • If the dough is too sticky to roll, pop it in the fridge for 10 minutes before shaping the balls

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