These Tasty Oreo Protein Balls are a guilt-free way to satisfy your sweet tooth while staying on track with your health goals. Made with chocolate or vanilla protein powder, black cocoa, pumpkin puree, and naturally sweetened with applesauce and a low-calorie sweetener, they deliver all the flavor of Oreo cookies in a bite-sized, protein-packed treat. Finished with a white chocolate drizzle, they’re perfect for post-workout snacks or a healthier dessert option!
Tasty Oreo Protein Balls RECIPE Ingredients
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- 3/4 cup protein powder, chocolate or vanilla (93g)
- 1/2 cup plus 1 tablespoon coconut flour (70g)
- 1/4 cup dark cocoa powder (28g)
- 1/4 cup granulated sweetener like swerve (48g)
- 1/2 cup pumpkin puree from a can (122g)
- 1/2 cup plain applesauce (112g)
- 1/3 cup vanilla almond milk, unsweetened (80g)
- 2 tablespoons white chocolate chips (28g) (opt for dairy-free if required)
- 1/2 teaspoon coconut oil
RECIPE Instructions
Step 1: Prepare Your Baking Sheet
- Line a baking sheet or another suitable pan with wax paper.
- Set this prepared sheet aside; it will be used to place the Oreo balls on after they’re formed.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, combine your chosen protein powder, coconut flour, black cocoa, and sweetener.
- Use a whisk or spoon to mix these dry ingredients together thoroughly, ensuring an even distribution.
Step 3: Incorporate the Wet Ingredients
- Add the pumpkin puree, applesauce, and almond milk to the bowl with the dry ingredients.
- Mix everything together until the dough is uniform and all ingredients are well-combined.
- You can use a hand mixer, stand mixer, or a sturdy spoon for this step.
Step 4: Form the Oreo Balls
- Begin rolling out the dough into small balls using your hands.
- Each ball should be about a heaping tablespoon or roughly 20 grams.
- Ensure all sides are smooth, then place each completed ball onto the wax paper-lined baking sheet as you go.
Step 5: Prepare and Drizzle the White Chocolate
- In a small microwave-safe bowl, combine the white chocolate chips with the coconut oil.
- Microwave this mixture in 30-second increments, stirring between each heating session, until the chocolate is completely melted.
- Quickly drizzle the melted white chocolate over the Oreo balls before it begins to harden.
Step 6: Set and Store
- Transfer the baking sheet to the freezer for 10 minutes to allow the chocolate to set properly on the Oreo balls.
- For long-term storage, keep the balls in a closed container in the refrigerator.
- If you prefer, these Oreo balls can also be frozen for later enjoyment, as they freeze very well!
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