Tasty Oreo Protein Balls Recipe

Here’s my go-to recipe for Oreo protein balls – a simple mix of crushed Oreos, cream cheese, protein powder, and a coating of melted chocolate that creates the perfect post-workout treat or afternoon pick-me-up.

These protein balls have become a regular in our house, especially on busy weeks when we need something quick and satisfying. I usually make a double batch because they disappear so fast – and let’s be honest, who doesn’t love having a few extra Oreo treats in the fridge?

What Kind of Protein Powder Should I Use?

For these Oreo protein balls, you’ve got flexibility when it comes to choosing your protein powder – both chocolate and vanilla flavors will work great here. Whey protein tends to create the best texture in no-bake treats like these, but if you’re dairy-free, a plant-based protein powder made from pea, rice, or a blend will also do the job. Just keep in mind that different brands of protein powder can absorb liquid differently, so you might need to adjust the amount of almond milk slightly to get the right consistency. If you’re using chocolate protein powder, you’ll get a deeper chocolate flavor, while vanilla protein powder will give you more of that classic cookies-and-cream taste that mimics the Oreo experience.

Options for Substitutions

This protein ball recipe is super adaptable and you can make several swaps based on what you have in your pantry:

• Protein powder: While either chocolate or vanilla works here, you can also use unflavored protein powder and add an extra tablespoon of cocoa powder. Just stick to whey, pea, or casein protein – don’t use egg white protein as it won’t bind well.
• Coconut flour: Coconut flour is pretty unique because it’s super absorbent. If you need to swap it, use 1.5 cups of almond flour instead – but know your balls might be a bit softer.
• Pumpkin puree: You can replace this with mashed banana, more applesauce, or even mashed sweet potato. Each will work fine but might add a slight flavor variation.
• Applesauce: Mashed banana, more pumpkin puree, or Greek yogurt can work here. If using Greek yogurt, you might need a bit less as it’s thicker.
• Almond milk: Any milk works here – regular dairy milk, soy milk, oat milk, or any other plant-based milk you prefer.
• White chocolate chips: Feel free to use dark chocolate chips, sugar-free chocolate chips, or skip them altogether. The balls will still taste great!
• Swerve: You can use any granulated sweetener like monk fruit, erythritol, or regular sugar if you don’t need them sugar-free.

Watch Out for These Mistakes While Making

The biggest challenge when making protein balls is getting the texture right – adding too much liquid can make them too sticky to roll, while too little will leave them crumbly and falling apart. Start with less liquid than the recipe calls for and add more gradually until you reach a moldable consistency that holds its shape.

Temperature plays a crucial role too – working with room temperature ingredients helps them blend better, and chilling the mixture for 15-20 minutes before rolling makes it much easier to handle. If your hands get sticky while rolling, try lightly coating them with coconut oil or wearing food-safe gloves.

Watch out for using protein powder with artificial sweeteners in combination with additional sweeteners, as this can create an overly sweet or artificial taste – taste test your mixture before rolling and adjust the sweetener accordingly. For the best texture and flavor, store these protein balls in an airtight container in the fridge, where they’ll firm up nicely and stay fresh for up to a week.

What to Serve With Protein Balls?

These Oreo protein balls make a perfect post-workout snack or healthy dessert on their own, but there are some fun ways to make them even more satisfying! Try serving them alongside a cold glass of almond milk or your favorite protein shake for a filling afternoon pick-me-up. They also pair really well with your morning coffee or tea as a quick breakfast bite. If you’re putting together a healthy snack plate, try arranging these protein balls with some fresh berries and a dollop of Greek yogurt for extra protein and natural sweetness.

Storage Instructions

Keep Fresh: These protein balls stay best when kept in an airtight container in the fridge. They’ll maintain their texture and taste for up to a week, making them perfect for grab-and-go snacks. I like to line the container with parchment paper to prevent any sticking.

Freeze: Want to make a bigger batch? These little treats freeze really well! Place them in a freezer-safe container, separating layers with parchment paper, and they’ll keep for up to 3 months. It’s super handy to have them ready whenever you need a protein-packed snack.

Thaw: When you’re craving a frozen protein ball, just transfer it to the fridge and let it thaw for about 2-3 hours. You can also grab one straight from the freezer and let it sit at room temperature for about 30 minutes – they’re actually pretty good when they’re still a bit cold!

Preparation Time	20-30 minutes
Cooking Time	10 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 55-65 g
• Fat: 20-25 g
• Carbohydrates: 85-95 g

Ingredients

• 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

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!