Gluten-Free Cookie Dough Protein Balls

Prep: 20 minCook: 30 minmedium
Cookie Dough Protein Balls with Vanilla Maple Ice Cream

These no-bake cookie dough protein balls are mixed into creamy vanilla maple ice cream for a healthier twist on the classic flavor combination. The balls are made with sunflower butter, flax meal, and coconut flakes for a satisfying texture, while optional collagen powder adds protein. The ice cream base uses coconut cream and cashew butter for richness without dairy. Perfect for those wanting a guilt-free dessert that tastes indulgent. The protein balls can be enjoyed on their own or frozen into the ice cream for a fun cookie dough experience.

VegetarianGluten-FreeDairy-Free

Ingredients

  • ½ cup sunflower butter, or nut butter of choice
    almond butter1:1nut

    creamy texture

  • ¼ cup honey, or maple syrup
    maple syrup1:1vegan

    slightly different sweetness

    Full guide →
  • 2 tablespoons collagen powder, or other protein powder(optional)
    vanilla protein powder1:1flavor

    adds vanilla boost

  • ½ cup golden ground flax meal
  • 1 cup shredded coconut flakes, plus extra for optional coating
  • 1 teaspoon vanilla
  • ⅓ cup mini chocolate chips, cocoa nibs, or a combination
  • coconut cream, skimmed from the top of 1 cold 13.5-ounce can coconut milk
  • ½ cup almond milk, or coconut milk
  • ¼ cup maple syrup, to 1/3 cup
  • 3 tablespoons cashew butter(optional)
  • 2 teaspoons pure vanilla extract

Instructions

  1. 1

    Place all cookie dough ball ingredients in a medium bowl and mix to combine

  2. 2

    Form mixture into small balls

  3. 3

    Dip each ball into additional coconut flakes if desired

  4. 4

    Place balls in the freezer until firm

  5. 5

    Using a blender, combine all ice cream ingredients

  6. 6

    Add mixture to an ice cream maker and prepare according to machine directions, or freeze mixture in ice cube trays then blend the frozen cubes in a high-speed blender

  7. 7

    Gently stir cookie dough protein balls into the creamy ice cream

  8. 8

    Freeze until ready to serve

Tips

Tip 1

Make sure the coconut milk can is cold before skimming the cream for best results

Tip 2

If you don't have an ice cream maker, the ice cube tray method works well with a high-speed blender

Tip 3

The protein balls can be enjoyed on their own as a healthy snack

Good to Know

Storage

Store in freezer for up to 1 month in airtight container

Make Ahead

Cookie dough balls can be made up to 1 week ahead and frozen

Serve With

Let ice cream soften slightly before scooping for best texture

Common Mistakes

Watch

Don't skip chilling the coconut milk can or the cream won't separate properly

Watch

Form balls quickly to prevent mixture from becoming too warm and sticky

Substitutions

Vegan Options

honey→
maple syrup1:1vegan

slightly different sweetness

Full guide →

General Alternatives

sunflower butter→
almond butter1:1nut

creamy texture

Full guide →
collagen powder→
vanilla protein powder1:1flavor

adds vanilla boost

Full guide →
Find more substitutions →

FAQ

Can I make this without an ice cream maker?

Yes, freeze the mixture in ice cube trays then blend the frozen cubes in a high-speed blender like a Vitamix for smooth ice cream.

How long do the protein balls keep?

The protein balls will stay fresh in the freezer for up to 1 month when stored in an airtight container.

Can I use a different nut butter?

Yes, any nut or seed butter works. Almond, peanut, or tahini are good alternatives to sunflower butter.