S'MORES PROTEIN COOKIE DOUGH BALLS
Now that it's heating up, I've been craving s'mores! I started to make protein cookies... then decided I didn't want to turn the oven on... so these S'mores Protein Cookie Dough Balls were born! Now we can enjoy all the wonderful flavors of cinnamon, dark chocolate, and marshmallow in an edible cookie dough form. No oven (or campfire) required!
Did you know? Non-organic oats are typically sprayed with Roundup (glyphosate) as both a pesticide and drying agent after harvesting. Glyphosate has been classified as a "probable human carcinogen" by the International Agency for Research on Cancer. Most sample servings of conventional oat products tested above the EWG's benchmark for a safe level of glyphosate, yet below the EPA's "tolerable limit." (source)
Even though the cancer risk is small, you can avoid glyphosate in your oats by choosing organic oats and oat flour!
These S'mores Protein Cookie Dough Balls are made with LIV Body Lean Vegan Protein in Frosted Oatmeal Cookie. It's sooo delicious it just might be my favorite flavor of theirs! I also love that their protein powders are free of artificial ingredients and high in the muscle-building amino acid, leucine. Feel free to use my code "NOEXCUSES" for 20% off all LIV Body Products!
You should be able to use another vegan or plant-based protein powder, however, I would not recommend using whey without other modifications. Whey and casein are generally less absorbent that vegan proteins, so you may need to add some more flour (or less liquid) to get a nice thick dough.
For the flour, I used organic oat flour. You could totally substitute gluten-free baking flour, cassava flour, or brown rice flour if you prefer. You could also try half as much (2-3 tbsp.) coconut flour for a lower carb version! Again, you may need more flour if using whey, casein, or collagen protein.
Because I wanted that homemade cookie flavor, I used my favorite calorie-free brown sugar sweetener that measures like sugar. You could also use Swerve Brown erythritol or Lakanto Golden monk fruit sweetener. Although it won't taste as rich, feel free to substitute baking stevia, or regular erythritol or monk fruit sweetener. If you don't care about the added sugars, coconut sugar or brown sugar will also work :)
For that classic cookie dough richness, I used a combination of drippy almond butter and vegan buttery spread. You could of course use cashew butter or sunflower seed butter in place of the almond butter. You can also use coconut oil instead of buttery spread, or more unsweetened applesauce for a lower fat version!
I also added pure vanilla extract, cinnamon, and baking soda for all that real cookie dough flavor.
Here's the printable recipe! I hope you will rate and comment below if you try it :)
This post contains affiliate links and is sponsored by LIV Body.
S'mores Protein Cookie Dough Balls
These S'mores Protein Cookie Dough Balls have all the wonderful flavors of cinnamon, dark chocolate, and marshmallow in an edible cookie dough form. No oven (or campfire) required! They're easily made gluten-free, dairy-free, and vegan.
1/2 cup (60g) vegan protein powder* (I used LIV Body Lean Vegan Protein in Frosted Oatmeal Cookie, code NOEXCUSES for 20% off)
1/3 cup (40g) organic oat flour*
1/4 cup calorie-free brown sugar sweetener*
- 1/4 tsp. ground cinnamon
- 1/4 tsp. baking soda
- 3 tbsp. unsweetened applesauce
3 tbsp. almond butter*
3 tbsp. vegan buttery spread*
- 1/2 tsp. pure vanilla extract
1/4 cup mini vegan marshmallows
- 1/4 cup sugar free chocolate chips
*See blog post above for substitutions.
Add dry ingredients (through baking soda) to a medium mixing bowl and whisk.
Add wet ingredients (through vanilla extract) and mix until a thick, moldable dough forms. If it's too crumbly, add water a teaspoon at a time. If it's too sticky, add more flour a teaspoon at a time.
Fold in mini marshmallows and chocolate chips.
Using two level tablespoons of dough at a time, roll dough into a dozen balls.
Place balls in fridge to chill (or enjoy right away)! You can also press balls flat on a parchment-lined baking sheet and bake for 15 minutes at 350 degrees F. Either way they're delicious!
Calories (per ball): 95kcal, Fat: 6.2g, Sat fat: 1.7g, Carbs: 7g, Fiber: 3g, Sugar: 1g, Protein: 6g, Sodium: 123mg
Leave a comment
Comments will be approved before showing up.
Also in Blog
This Pumpkin Chip Protein Bread has a rich, tender texture full of pumpkin spice and chocolate chips (no dry protein bread here). The kids and I can't get enough! Best of all, it's gluten-free, dairy-free, nut-free and easily made egg-free and vegan.