Pulse the oats (optional): For a softer, cookie-dough texture, pulse rolled oats in a food processor 5–10 times to create a rough flour. If you like more chew, keep them whole.

Mix the dry ingredients: In a large bowl, whisk together 1 1/2 cups oats, 1/2 cup chocolate protein powder, 3 tablespoons cocoa powder, and a pinch of salt. Break up any clumps so the mix is even.

Stir the wet ingredients: In a separate bowl, combine 1/2 cup nut or seed butter, 1/4 cup honey or maple syrup, 1/3 cup unsweetened applesauce, and 1 teaspoon vanilla. Stir until smooth and glossy.

Combine: Pour the wet mixture into the dry ingredients. Use a sturdy spatula or your hands to bring the dough together. It should be thick and slightly tacky, not sticky. If it crumbles, add 1 tablespoon applesauce at a time. If it’s too wet, add a tablespoon of oats.

Add the chocolate chips: Fold in 1/4 cup dark chocolate chips or minis so they’re evenly distributed.

Chill briefly: Pop the bowl into the fridge for 10–15 minutes. Chilling makes rolling easier and helps the bites hold their shape.

Portion and roll: Use a small cookie scoop or tablespoon to portion into 18–20 balls. Roll between your palms to smooth. Aim for bites about 1–1.25 inches in diameter to hit the ~100-calorie mark.

Set: Place bites on a parchment-lined tray and chill for another 15–20 minutes, until firm.

Enjoy or store: Eat right away, or transfer to an airtight container for later.