5-ingredient energy balls that taste like cookie dough?! Sign. Me. Up.
I’m always hungry, which means I always always want and need snacks. Annnd I’ve been running a lot lately, which means my hunger has been taken up a notch. Even if you’re not running a lot, you will need to have these on hand juuuust in case.
Always best to be prepared.
These energy balls are beyond easy and if you choose not to do the totally optional coconut butter glaze they’re even easier!
Whichever protein powder you use will influence the taste of the balls so use one you like!
If you eat these straight from the fridge the coconut ingredients will make them more dense, but if you take them out before eating they will be softer! Depending on how “cookie dough-like” you want them, do what you prefer! Just keep in mind that if you do the glaze, the glaze will also get softer too (if not melt depending on how warm where you live is!).
A few notes! That pretty pastel coloured coconut butter glaze is from spirulina and raspberry powder, and as I’ve mentioned before, you do not need to buy expensive spirulina in order to be healthy. It’s an ingredient that I like to use to make fun colours in my food and it just so happens to be high in nutrients - but again, totally not necessary.
Coconut butter is basically just blended up coconut that you keep blending until it turns into liquid (*liquid gold*). Minimalist Baker has an excellent tutorial if you want to make it yourself!
Go wild! Make these! Have fun! Eat up!
Cookie dough Protein Energy Balls with coconut butter glaze
Makes 19 1 Tbs sized balls // Vegan option, Refined Sugar-Free, Gluten Free, Dairy Free
1 cup oats (certified gluten-free if needed) (110g)
¼ cup (60ml) coconut butter or coconut oil
¼ cup (60ml) honey or maple syrup
½ cup (43g) shredded coconut
3 Tbs (45ml) protein powder
Optional coconut butter glaze:
½ cup (125ml) coconut butter, melted if solid
Blue spirulina (optional)
Raspberry powder (optional)
Using a 1-Tbs measuring spoon scoop mixture out and roll between your hands. Place on a baking tray. Keep going until all mixture is used up! Place tray in freezer for around 20 minutes.
If you don’t want to do a glaze, you’re DONE! Place balls in the fridge.
If you’re doing the glaze, while the balls are chilling, melt the coconut butter on the stove or in the microwave. Pour into a small bowl and mix in the optional blue spirulina or raspberry powder (split coconut butter in half if you want to do both colours). You can also leave it as a plain coconut butter glaze.
Remove balls from the freezer and using a fork dip them in the coconut butter and tapping the fork on the edge of the bowl to get rid of the excess coconut butter. Place back on the tray and top with the toppings you want before coconut butter hardens. Once all the balls have been glazed, place back in freezer for 10 more minutes. Then place in a container and store in the fridge. Enjoy!
Share your creations on Instagram by tagging @foodyfirst and using the hashtag #foodyfirst so I can see!