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High Protein Low Carb Chocolate Chip Cookie Dough Bites - A Sweet Snack You’ll Feel Good About

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup fine blanched almond flour
  • 1/3 cup vanilla or unflavored whey or plant-based protein powder (smooth, not gritty)
  • 1/4 cup natural almond butter or peanut butter (well-stirred)
  • 3 tablespoons granulated or powdered low-carb sweetener (allulose, erythritol, or a blend), to taste
  • 2 tablespoons unsalted butter or coconut oil, softened
  • 2–3 tablespoons unsweetened almond milk (as needed for texture)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/3 cup sugar-free mini chocolate chips
  • Optional: 1 tablespoon ground flaxseed or chia seeds for extra fiber

Method
 

  1. Mix dry ingredients: In a medium bowl, whisk almond flour, protein powder, sweetener, and salt to remove lumps and blend evenly.
  2. Add the fats: Stir in the softened butter (or coconut oil) and almond butter until the mixture looks crumbly and slightly moist.
  3. Flavor it: Add vanilla extract. If using flaxseed or chia, stir it in now.
  4. Bring it together: Add almond milk 1 tablespoon at a time, stirring after each addition. You want a soft dough that holds when pressed, not sticky or wet.
  5. Add chocolate chips: Fold in the sugar-free mini chocolate chips until evenly distributed.
  6. Chill briefly: Place the bowl in the fridge for 10–15 minutes. This firms the dough and makes rolling easier.
  7. Roll into bites: Use a tablespoon or small cookie scoop to portion. Roll between your palms to form smooth balls. You should get about 14–18 bites.
  8. Set and store: Arrange on a parchment-lined plate. Chill 20 minutes to set, then transfer to an airtight container.