Do you eat the same thing over and over again? Day in, day out, the same 10 food choices? I admit, I’m a creature of habit and sometimes I get in food ruts. Kind of boring, right?! (okay, really boring)

One thing I have learned through much trial and error is that my taste buds and food choices don’t need to be limited living a healthy lifestyle. I think this is one of the big reasons I love cooking. You can get as creative as your heart desires. You don’t have to limit yourself to the same boring meals all the time. My pre-workout snack for years was Greek yogurt with berries and some sort of healthy fat, like nuts or nut butter. It loses it’s yum-factor after a while. Trust me, there are only so many ways to jazz up yogurt and fruit combos.

If this is sounding like you, this recipe is FOR YOU. My criteria for healthy snacks need to be: high in protein, high in fiber, healthy fats, slow burning carbs and easily portable. Let’s not forget, yummy. Because let’s face it, if your snack isn’t so satisfying everything else (cough, office goodies) start sounding like the most amazing thing you’ve ever set your eyes on. Enter, these protein balls. Not just any protein balls, COOKIE DOUGH protein balls. These deliver on all aspects.

In under 10 minutes you can have protein balls for a weeks worth of snacks made, rolled and chilling. Easy peasy. Grabs 2 of these and some fruit for the perfect snack.

COOKIEDOUGHBALLSPIN

Cookie Dough Protein Balls

(gluten free, grain free, vegan)

  • 1 cup cashew butter
  • 1/3 cup coconut flour
  • 1/2 cup vanilla protein powder of choice
  • 1 tsp vanilla or butter extract
  • 2 tbsp unsweetened vanilla almond milk
  • 1/3 cup chocolate chips (I used stevia sweetened ones to reduce the sugar)
  1. Mix together everything except the chocolate chips until smooth. If the dough is a little dry, add more almond milk, 1 tablespoon at a time until you reach desired consistency. It’s okay if they are a little soft, as they will firm up in the fridge.
  2. Add the chocolate chips and mix well.
  3. Using 1 1/2 tablespoonfuls, roll the dough into smooth balls and place on a large plate lined with parchment paper.
  4. Chill in fridge for 1 hour.
  5. Store in an air-tight container, or small snack baggies in the fridge for up to 1 week. They also freeze well for up to one month.

Makes 12