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High Protein Mint Chocolate Chip Protein Balls

High Protein Mint Chocolate Chip Protein Balls - recipe card
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These no-bake mint chocolate chip protein balls are creamy, chewy, and packed with 15 grams of protein per serving. Rolled oats and vanilla protein powder provide structure, while Greek yogurt and a touch of honey keep them moist and perfectly sweet. Dark chocolate chips and pure peppermint extract deliver a refreshing, dessert-like flavor without any baking.

Ingredients

Scale
  • 1 cup old-fashioned rolled oats (certified gluten-free if needed)
  • 1/2 cup vanilla protein powder (whey or plant-based)
  • 2 tbsp unsweetened cocoa powder
  • 1/4 tsp fine sea salt
  • 1/2 cup full-fat plain Greek yogurt
  • 2 tbsp honey
  • 1/2 tsp pure peppermint extract
  • 1/4 cup mini dark chocolate chips (dairy-free if needed)

Instructions

  1. In a large mixing bowl, combine 1 cup old-fashioned rolled oats, 1/2 cup vanilla protein powder, 2 tbsp unsweetened cocoa powder, and 1/4 tsp fine sea salt. Whisk until evenly blended, breaking up any lumps from the protein powder. This dry mix ensures consistent flavor in every bite.
  2. In a separate small bowl, stir together 1/2 cup full-fat plain Greek yogurt, 2 tbsp honey, and 1/2 tsp pure peppermint extract until smooth. The yogurt provides moisture and protein, while the peppermint extract gives that classic mint chocolate chip flavor.
  3. Pour the wet mixture into the dry ingredients and fold with a spatula until a thick, sticky dough forms. If the dough seems too dry, add water 1 teaspoon at a time until it holds together when pressed. Avoid overmixing, which can make the balls tough.
  4. Gently fold in 1/4 cup mini dark chocolate chips, reserving a few for pressing on top if desired. The mini chips distribute better and add a sweet crunch without overpowering the mint.
  5. Cover the bowl and refrigerate for 30 minutes. Chilling firms the dough, making it easier to roll and helping the flavors meld. Do not skip this step, or the balls will be too sticky to shape.
  6. Line a small baking sheet or plate with parchment paper. Remove the dough from the refrigerator. Using a 1-tablespoon measure, scoop the dough and roll into 1-inch balls between your palms. If the dough sticks, lightly dampen your hands with water.
  7. Place the rolled balls on the prepared sheet. If you reserved chocolate chips, press a few onto the tops of each ball for a decorative finish. This adds visual appeal and a hint of chocolate in every bite.
  8. Refrigerate the balls for at least 10 minutes to set before serving. They will firm up further and hold their shape. Serve cold or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
  9. For a firmer texture, you can freeze the balls for 30 minutes before transferring to a storage container. This prevents them from sticking together. Enjoy as a quick snack or post-workout treat.
  10. Note: If you prefer a sweeter ball, add an extra 1 tablespoon of honey. For a vegan version, use plant-based protein powder, coconut yogurt, and maple syrup instead of honey, and ensure chocolate chips are dairy-free.
  11. Note: For a boost of healthy fats, you can substitute 2 tablespoons of the oats with 2 tablespoons of ground flaxseed or chia seeds. Adjust liquid if needed.
  12. Note: These balls are not baked, so the texture is soft and chewy. If you prefer a firmer bite, chill for an additional 30 minutes before serving.

Notes

Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag; freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 10-15 minutes before eating. For a protein boost, serve with a side of Greek yogurt or a glass of milk.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-mint-chocolate-chip-protein-balls-recipe/