Monday Munchies: Oatmeal Chocolate Chip Cookie Dough Balls

dough ball

Inspired by Katie’s post for Protein Balls, I tweaked the recipe a bit and developed these.  They taste a great deal like uncooked cookie dough, are a bit healthier, and the kids liked them.  Success!!  We had these Saturday afternoon for snack.

Oatmeal Chocolate Chip Cookie Dough Balls

  • 1 cup vanilla protein powder
  • 1/4 cup skim or soy milk
  • 1/2 cup organic, natural peanut  butter
  • 1/4 cup honey
  • 1/4 cup agave nectar (you can use 1/2 cup honey if you do not have this)
  • 1 tsp good quality vanilla (I prefer this brand)
  • 1 1/2 cups oatmeal
  • 2 Tbsp flax seed
  • 2 Tbsp wheat germ
  • 1/4 cup mini chocolate chips

In a large bowl, combine the milk and protein powder.  Mix well.  Add the peanut butter, honey, agave, and vanilla.  Mix until well combined. Add oatmeal, flax, wheat germ, and mini chocolate chips.  Roll into balls and place on a cookie sheet covered with wax paper.  Let set in the fridge for approximately 30 minutes.  Serve.  Store remaining balls in Ziploc bag in the fridge.  Makes approximately 20 balls.

Anna dough ball Bo dough ball Clara dough ball hand

Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family.  Please let me know if you try one of my recipes! Enjoy!

4 thoughts on “Monday Munchies: Oatmeal Chocolate Chip Cookie Dough Balls

  1. I’ll have to try these. I’m pregnant with triplets and its been really hard to eat enough protein. These wouldn’t be difficult to eat at all though.

  2. Just made them–am licking the spoon right now! Yum.

    I didn’t have protein powder, so used Carnation Instant Breakfast Vanilla flavor. I think that added a TON of extra sugar, so I probably could have cut out the honey or agave nectar, or just cut each in 1/2. They are very sweet! I also added an extra 1/4 cup of oatmeal, probably could have done another 1/4 cup, they were still very “loose”. So, instead of rolling them in balls, I put them into mini muffin tins with teaspoons–hopefully they will firm up enough to be finger food.

    Thanks for the great recipe, Jaime!

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