Samoa Cookie Protein Balls Recipe

Introduction

These Samoa Cookie Protein Balls are a delicious, bite-sized treat inspired by the classic cookie flavor. Packed with almond butter, toasted coconut, and a touch of chocolate, they make a perfect healthy snack or post-workout boost.

Ingredients

• 1/4 cup shredded coconut, plus 3 tablespoons (divided)
• 1/2 cup creamy almond butter
• 3 tablespoons pure maple syrup
• 2 large soft medjool dates, pitted
• 1 teaspoon pure vanilla extract
• 1/2 cup old fashioned rolled oats
• 1 scoop vanilla protein powder (or unflavored)
• 1/4 teaspoon kosher salt
• 1 tablespoon chia seeds
• 1 tablespoon mini chocolate chips
• Flaky sea salt, for sprinkling on top
• 1/2 cup chocolate chips
• 1/2 teaspoon coconut oil

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Spread the shredded coconut evenly on a parchment-lined baking sheet. Bake for 5 minutes, stirring once halfway through, until the coconut is lightly toasted. Remove and let cool.
2. Step 2: In a food processor, combine almond butter, maple syrup, pitted dates, vanilla extract, rolled oats, protein powder, and salt. Process until the mixture is well combined and smooth.
3. Step 3: Transfer the mixture to a bowl. Stir in 1/4 cup of the toasted coconut, chia seeds, and mini chocolate chips. Form the mixture into balls, using about 1 tablespoon per ball.
4. Step 4: In a small microwave-safe bowl, melt the chocolate chips with coconut oil by heating in 30-second intervals, stirring until smooth.
5. Step 5: Line a baking sheet or tray with parchment paper. Dip the bottoms of the protein balls into the melted chocolate and place them on the prepared sheet.
6. Step 6: Drizzle the remaining melted chocolate over the tops of the balls. Immediately sprinkle them with the remaining toasted coconut and a pinch of flaky sea salt.
7. Step 7: Refrigerate the balls for about 1 hour or until the chocolate has hardened. Enjoy your Samoa Cookie Protein Balls!

Tips & Variations

• For a nut-free version, substitute almond butter with sunflower seed butter.
• You can use dark or semi-sweet chocolate chips depending on your preference.
• Ensure dates are soft for easier blending. If they are dry, soak them in warm water for 10 minutes and drain before use.
• Try adding a teaspoon of cinnamon for a warm spice note.

Storage

Store the protein balls in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 3 months; thaw in the fridge before serving. No need to reheat—these are perfect chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these protein balls without a food processor?

While a food processor makes mixing easier, you can finely chop the dates and thoroughly mix the ingredients by hand or with a sturdy spoon until sticky enough to form balls.

Are these protein balls suitable for vegans?

Yes, if you use a plant-based protein powder and ensure the chocolate chips are dairy-free, this recipe is completely vegan.

Samoa Cookie Protein Balls Recipe

Print Recipe

★★★★★

4.5 from 678 reviews

These Samoa Cookie Protein Balls are a delicious and nutritious snack inspired by the classic Samoa cookie. Packed with almond butter, protein powder, oats, and toasted coconut, these no-bake energy bites are dipped and drizzled in rich chocolate, finished with a sprinkle of flaky sea salt. Perfect for a quick energy boost or a healthy treat.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour 20 minutes
• Yield: Approximately 15 protein balls 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Toasted Coconut

• 1/4 cup shredded coconut
• 3 tablespoons shredded coconut (divided)

Protein Ball Mixture

• 1/2 cup creamy almond butter
• 3 tablespoons pure maple syrup
• 2 large soft medjool dates, pitted
• 1 teaspoon pure vanilla extract
• 1/2 cup old fashioned rolled oats
• 1 scoop vanilla protein powder (or unflavored)
• 1/4 teaspoon kosher salt
• 1 tablespoon chia seeds
• 1 tablespoon mini chocolate chips

Chocolate Coating

• 1/2 cup chocolate chips
• 1/2 teaspoon coconut oil

Toppings

• Flaky sea salt (for sprinkling on top)
• Remaining toasted shredded coconut (3 tablespoons)

Instructions

1. Toast the Coconut: Preheat your oven to 350°F. Spread 1/4 cup shredded coconut evenly on a parchment-lined baking sheet. Bake for 5 minutes, stirring once halfway through, until the coconut is lightly toasted. Remove from oven and allow to cool completely.
2. Make the Protein Mixture: In a food processor, combine almond butter, maple syrup, pitted medjool dates, vanilla extract, rolled oats, protein powder, and kosher salt. Process until the mixture is smooth and well combined.
3. Add Mix-Ins and Form Balls: Transfer the blended mixture to a bowl. Stir in 1/4 cup of the toasted coconut, chia seeds, and mini chocolate chips. Using about 1 tablespoon per ball, shape the mixture into small, uniform balls.
4. Melt the Chocolate Coating: Place the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
5. Prepare for Dipping: Line a baking sheet or tray with parchment paper to place the coated balls on.
6. Dip and Decorate: Dip the bottom of each protein ball into the melted chocolate, then set them on the prepared baking sheet. Drizzle the remaining melted chocolate on top of the balls. Immediately sprinkle with the reserved toasted coconut and a pinch of flaky sea salt for extra flavor and texture.
7. Chill: Refrigerate the Samoa cookie protein balls for about 1 hour, or until the chocolate coating has hardened. Once set, they are ready to enjoy as a protein-packed snack.

Notes

• Pitted medjool dates are soft and sweet, perfect for binding the mixture. If dates are dry, soak them in warm water for 10 minutes before using.
• You can substitute almond butter with peanut butter or any other nut butter if preferred.
• The protein powder flavor can be vanilla or unflavored to keep the taste balanced; choose one you enjoy.
• For a vegan version, ensure the chocolate chips are dairy-free.
• Store the protein balls in an airtight container in the refrigerator for up to one week.
• These can also be frozen for longer storage; thaw in refrigerator before serving.

Keywords: Samoa cookie, protein balls, energy bites, healthy snacks, almond butter, toasted coconut, chocolate dipped, no-bake snacks