I’ve always loved the refreshing taste of mint chocolate chip ice cream, and now I can enjoy it guilt-free with these Mint Chocolate Chip Protein Balls!
They’re the perfect blend of creamy almond butter, peppermint, and dark chocolate—plus a boost of protein to keep me fueled all day.
Why I Love This Recipe
Tastes like dessert, but fuels like a snack.
No baking required—ready in minutes!
Portable and perfect for post-workout or busy mornings.
Customizable with your favorite protein powder or nut butter.
Mint + chocolate = match made in snack heaven.
What You’ll Need (Ingredient Highlights)
Rolled oats – Add texture and fiber.
Almond butter – Smooth, creamy base that binds everything.
Vanilla protein powder – Boosts protein and adds sweetness.
Peppermint extract – Just a little gives that refreshing coolness.
Mini dark chocolate chips – The classic mint chocolate pairing.
Pro Tips Before You Start
Use creamy almond butter for smoother mixing.
Add almond milk only if mixture feels dry.
Chill the dough for a few minutes before rolling if it’s sticky.
Want lower sugar? Use unsweetened protein powder.
Use a cookie scoop to keep the balls even-sized.
How to Make Mint Chocolate Chip Protein Balls
Step 1: Mix the Base
In a large bowl, combine oats, almond butter, honey, protein powder, and peppermint extract.
Stir until fully mixed and thick.
Step 2: Adjust Consistency
If the mixture is too dry, add 1 tablespoon of almond milk at a time until it holds together but isn’t sticky.
Step 3: Fold in the Chocolate Chips
Gently mix in mini dark chocolate chips until evenly distributed.
Step 4: Shape the Balls
Scoop out about 1 tablespoon per ball and roll between your palms.
Place them on a parchment-lined tray.
Step 5: Chill and Store
Refrigerate for at least 20 minutes until firm.
Store in an airtight container in the fridge for up to 1 week.
What to Serve It With
A smoothie for a full breakfast-on-the-go.
A cup of coffee or matcha for a balanced snack.
Pack into lunchboxes as a healthy treat.
Serve with Greek yogurt for extra protein.
Crush over oatmeal or yogurt bowls for crunch.
Variations / Substitutions
Swap almond butter for peanut or cashew butter.
Try chocolate or mint protein powder for a twist.
Use maple syrup or agave instead of honey.
Add chia seeds or flax for extra nutrition.
Coat with crushed almonds or coconut flakes.
Storage & Leftovers
Fridge – Store in an airtight container up to 1 week.
Freezer – Freeze in a zip bag up to 2 months.
Thaw – Let sit at room temp for 10–15 minutes before eating.
Prep tip – Make a double batch and freeze half for later.
FAQs
Can I make these without protein powder?
Yes! Just replace it with more oats or almond flour for consistency.
Is there a nut-free version?
Use sunflower seed butter instead of almond butter.
Are they gluten-free?
Yes, if you use certified gluten-free oats.
How do I know if the mix is too dry or wet?
If it crumbles, add more almond milk. If sticky, chill it before rolling.
What type of chocolate chips work best?
Mini dark chocolate chips melt evenly and taste great.
Can kids eat these?
Absolutely—just make sure the protein powder is safe for kids.
Can I skip the peppermint extract?
Yes, but it gives that signature minty flavor.
Final Thoughts
These Mint Chocolate Chip Protein Balls are my go-to when I need a snack that feels like a treat.
They’re refreshing, energizing, and irresistibly chocolatey.
Once you make a batch, I promise you’ll keep them stocked all week long.
Mint Chocolate Chip Protein Balls
Ingredients
- ½ cup 50g rolled oats
- 1 cup 240g almond butter
- 2 tablespoons 42g honey
- ¼ cup 30g vanilla protein powder
- ¼ teaspoon peppermint extract
- ¼ cup 40g mini dark chocolate chips
- 1 –2 tablespoons 15–30ml unsweetened almond milk (if needed)
Instructions
- In a large bowl, mix oats, almond butter, honey, protein powder, and peppermint extract.
- If dry, add almond milk one tablespoon at a time until the mixture sticks together.
- Fold in mini chocolate chips.
- Scoop and roll into 1-tablespoon balls.
- Place on parchment paper and chill for at least 20 minutes.
- Store in an airtight container in the fridge for up to a week.
- See full steps with tips & photos → https://wimpysdiner.net/mint-chocolate-chip-protein-balls/
Notes
- If you don’t have almond butter, you can substitute with peanut butter or another nut butter of your choice.
- Adjust the amount of almond milk based on the consistency of the dough; it should be sticky enough to form into balls without falling apart.
