Back to Recipes

No-Bake Chocolate Chip Cookie Dough Protein Bites

Name: No-Bake Chocolate Chip Cookie Dough Protein Bites
Prep time: 10 min
Total time: 10 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup rolled oats (certified gluten-free if needed); 1/2 cup natural almond butter (or any nut/seed butter); 1/4 cup maple syrup or agave nectar; 1/4 cup vegan vanilla protein powder (pea, rice, or blend); 1/4 cup unsweetened shredded coconut; 2 tbsp ground flaxseed; 1 tsp vanilla extract; 1/4 tsp sea salt; 1/3 cup vegan mini chocolate chips

By PowerProteinPlates Editorial TeamPublished Apr 23, 2026 | Updated Jul 22, 2026

American 10 mins high-proteineasy-recipessnack-ideaswhole-foodsgluten-freequick-meals

No-Bake Chocolate Chip Cookie Dough Protein Bites with measured ingredients, 10-minute timing, 12-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 10 min

Cook 0 min

Total 10 min

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

1 cup rolled oats (certified gluten-free if needed)
1/2 cup natural almond butter (or any nut/seed butter)
1/4 cup maple syrup or agave nectar
1/4 cup vegan vanilla protein powder (pea, rice, or blend)
1/4 cup unsweetened shredded coconut
2 tbsp ground flaxseed
1 tsp vanilla extract
1/4 tsp sea salt
1/3 cup vegan mini chocolate chips

Powerproteinplates Vegan No-Bake Chocolate Chip Cookie Dough Protein Bites ingredients image

Instructions

In a large mixing bowl, combine rolled oats, vegan protein powder, shredded coconut, ground flaxseed, and sea salt. Stir well to mix evenly.
Add almond butter, maple syrup, and vanilla extract to the dry ingredients. Mix thoroughly until a sticky dough forms. If too dry, add 1 teaspoon of water at a time until dough holds when pressed together.
Fold in vegan mini chocolate chips evenly.
Roll dough by scooping about 1 tablespoon at a time into bite-sized balls using clean hands. Place each ball on a parchment-lined tray or plate.
Refrigerate the bites for at least 30 minutes to firm up.
Store in an airtight container in the refrigerator for up to one week or freeze for longer storage.