Name: Samoa Cookie Protein Balls Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1/4 cup shredded coconut, plus 3 tablespoons (divided); 1/2 cup old fashioned rolled oats; 1 scoop vanilla protein powder (or unflavored); 1/4 teaspoon kosher salt; 1 tablespoon chia seeds; 1 tablespoon mini chocolate chips; 1/2 cup creamy almond butter; 3 tablespoons pure maple syrup; 2 large soft medjool dates, pitted; 1 teaspoon pure vanilla extract; 1/2 cup chocolate chips; 1/2 teaspoon coconut oil; Flaky sea salt, for sprinkling on top

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Introduction

If you’re craving a sweet and satisfying snack that also packs a protein punch, these Samoa Cookie Protein Balls are the perfect treat. Inspired by the flavors of the classic cookie, they combine toasted coconut, chocolate, and almond butter in a bite-sized energy boost.

The image shows a small white bowl filled with round snack balls that have a rough, nutty texture with visible seeds and grains, all lightly coated on the bottom half with a layer of dark chocolate. Each ball is drizzled with thin lines of dark chocolate across the top and sprinkled with white flakes that look like coconut shards. The balls are stacked closely together, filling the bowl to the edge, placed on a white marbled surface with a blurred background where a brown bowl is slightly visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup shredded coconut, plus 3 tablespoons (divided)
1/2 cup creamy almond butter
3 tablespoons pure maple syrup
2 large soft medjool dates, pitted
1 teaspoon pure vanilla extract
1/2 cup old fashioned rolled oats
1 scoop vanilla protein powder or unflavored
1/4 teaspoon kosher salt
1 tablespoon chia seeds
1 tablespoon mini chocolate chips
Flaky sea salt, for sprinkling on top
1/2 cup chocolate chips
1/2 teaspoon coconut oil

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spread the shredded coconut evenly on a parchment-lined baking sheet. Bake for 5 minutes, stirring once, until the coconut is lightly toasted. Remove from oven and allow to cool.
Step 2: In a food processor, combine almond butter, maple syrup, pitted dates, vanilla extract, rolled oats, protein powder, and kosher salt. Process until the mixture is smooth and well combined.
Step 3: Transfer the mixture to a small bowl. Stir in 1/4 cup of the toasted coconut, chia seeds, and mini chocolate chips. Using about 1 tablespoon of mixture per ball, form into small round balls.
Step 4: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals, stirring between each, until the chocolate is smooth and melted.
Step 5: Line a baking sheet or tray with parchment paper for easy cleanup and to prevent sticking.
Step 6: Dip the bottom of each protein ball into the melted chocolate and place it on the prepared baking sheet. Drizzle any remaining chocolate on top of the balls. Immediately sprinkle with the remaining toasted coconut and a pinch of flaky sea salt.
Step 7: Refrigerate the protein balls for about 1 hour or until the chocolate has hardened. Once set, enjoy your delicious snack!

Tips & Variations

For a nut-free option, substitute almond butter with sunflower seed butter.
Use your favorite protein powder flavor to customize the taste.
To make the balls smaller or larger, adjust the amount of mixture used per ball accordingly.
If you prefer, you can skip the chocolate dip and simply roll the balls in toasted coconut for a lighter treat.

Storage

Store the protein balls in an airtight container in the refrigerator for up to one week. They can also be frozen for up to one month—just thaw in the fridge before eating. To soften chilled balls, let them sit at room temperature for a few minutes before enjoying.

How to Serve

The image shows several round dessert balls arranged on a fluted metal tray, each with a golden brown base layer covered halfway in dark chocolate. The top half is drizzled with more dark chocolate and sprinkled with white coconut flakes, creating a textured contrast. One of the dessert balls sits in the front on a white marbled surface with scattered toasted coconut flakes and small dark chocolate chips. A small white plate filled with loose dark chocolate chips rests to the left side, and a soft beige cloth is seen in the blurred background. The lighting highlights the glossy chocolate and the rough texture of the coconut flakes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these protein balls without a food processor?

While a food processor makes mixing easier and smoother, you can finely chop the dates and mix the ingredients by hand, though the texture may be chunkier.

Are these protein balls suitable for a gluten-free diet?

Yes, as long as you use certified gluten-free oats and protein powder, the recipe is naturally gluten-free.