Mint Chocolate Chip Protein Balls

Mint Chocolate Chip Protein Balls are easy, refreshing, and the perfect grab-and-go snack! They have simple ingredients like almond butter, rolled oats, protein powder, and mini dark chocolate chips—plus a hint of peppermint extract that makes every bite taste like your favorite ice cream flavor.

Love More Protein Balls Recipes? Try My No Bake Pumpkin Protein Balls or this No Bake Peanut Butter Protein Balls next.

Why You’ll Love This Recipe

• No baking required — just mix, roll, and chill for a foolproof snack
• Tastes like mint chocolate chip ice cream — but packed with protein and real ingredients
• Meal-prep friendly — makes a dozen, so you’ve got snacks for days
• Kid-approved and grown-up loved — the whole family will be sneaking these from the fridge
• Customizable to your taste — add more mint, swap the nut butter, or switch up the mix-ins

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Ingredients You’ll Need

• ½ cup rolled oats (about 50 g) — old-fashioned oats work best
• 1 cup almond butter (about 240 g) — creamy or crunchy, your choice; you can also use peanut, cashew, or sunflower seed butter
• 2 tablespoons honey (about 42 g) — or maple syrup for a vegan swap
• ¼ cup vanilla protein powder (about 30 g) — any brand you love
• ¼ teaspoon peppermint extract — start here and adjust to taste
• ¼ cup mini dark chocolate chips (about 40 g) — the mini ones distribute better, but regular chips work too
• 1–2 tablespoons unsweetened almond milk (about 15–30 ml) — only if needed to help the dough come together

Why These Ingredients Work

The rolled oats give these protein balls their hearty, chewy texture. They help bind everything together without any flour.

Almond butter acts as the glue—it’s creamy, rich, and packed with healthy fats that keep you full. Honey adds just enough natural sweetness and helps the mixture stick.

The vanilla protein powder boosts the protein content and gives a subtle cake-batter flavor. The peppermint extract is the magic ingredient that brings that cool, refreshing mint vibe.

And the mini dark chocolate chips? They’re the nostalgic little bursts of chocolatey goodness in every bite. A splash of almond milk is your insurance policy if the dough feels too stiff—it smooths everything out so the balls roll easily.

Essential Tools and Equipment

• Large mixing bowl — for stirring everything together
• Measuring cups and spoons — accuracy matters here
• Wooden spoon or sturdy spatula — the dough can be thick, so you’ll need something strong
• Baking tray or large plate — to hold the rolled balls while they chill
• Airtight container — for storing your protein balls in the fridge

Step-by-Step Instructions

Step 1: Mix the Base Ingredients

In a large bowl, combine the rolled oats, almond butter, honey, vanilla protein powder, and peppermint extract. Stir everything together with a sturdy spoon or spatula until it’s evenly mixed.

Step 2: Adjust the Consistency

Take a look at your mixture. Can you pinch it together and form a ball? If it’s too crumbly or dry, add almond milk 1 tablespoon at a time, stirring after each addition. Keep going until the dough holds together when squeezed.

Step 3: Fold in the Chocolate Chips

Gently fold in the mini dark chocolate chips. Try not to overmix, you want those little chocolate bursts evenly distributed throughout.

Step 4: Roll into Balls

Scoop about 1 tablespoon of the mixture (a cookie scoop works beautifully here) and roll it between your palms to form a ball. Place each one on a tray or plate. Repeat until all the dough is used, you should get about 12 protein balls.

Step 5: Chill to Firm Up

Pop the tray into the refrigerator and let the balls chill for at least 20 minutes. This helps them firm up and makes them easier to grab and go.

Step 6: Store and Enjoy

Transfer your chilled protein balls to an airtight container and store them in the fridge. They’ll stay fresh for up to a week, if they last that long!

You Must Know

The consistency of your nut butter matters more than you’d think. If your almond butter is super drippy and oily, you might not need any almond milk at all.

But if it’s thick and stiff (like natural almond butter that’s been sitting in the pantry), you’ll definitely want to add a splash of liquid to bring it all together.

Don’t skip the chilling step—it’s what transforms these from sticky dough blobs into firm, poppable snacks.

Personal Secret: I like to roll my protein balls, then press a few extra mini chocolate chips onto the outside before chilling. It makes them look bakery-perfect and gives you a little chocolate hit with the first bite.

Pro Tips & Cooking Hacks

• Use a cookie scoop — it keeps your balls uniform in size and makes rolling so much faster
• Wet your hands slightly — if the dough is sticky, a tiny bit of water on your palms helps it roll smoothly
• Taste your dough before rolling — want more mint? Add another ⅛ teaspoon of extract. Want it sweeter? Drizzle in a bit more honey
• Don’t overmix once you add chocolate chips — you’ll break them up and lose that fun chip texture
• Store in a single layer — if you stack them too high, they can stick together

Flavor Variations & Suggestions

If you want to switch things up, try adding a tablespoon of unsweetened cocoa powder to make them double chocolate mint.

You can also swap the peppermint extract for vanilla or almond extract if mint isn’t your thing—they’ll taste like classic cookie dough bites.

For a little crunch, toss in some chopped almonds or crushed freeze-dried strawberries for a fun twist. If you’re feeling festive, roll them in crushed candy canes or drizzle melted dark chocolate over the top.

And if you want them extra indulgent, press a whole dark chocolate square into the center of each ball before chilling—it’s like a hidden treasure inside.

Make-Ahead Options

These protein balls are meal-prep champions. You can make a batch on Sunday and have snacks ready for the entire week.

They keep beautifully in the fridge for up to 7 days in an airtight container. If you want to make a double batch, you can freeze them for up to 3 months.

Just lay them out on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. When you’re ready to eat one, let it thaw in the fridge for a few hours or eat it straight from the freezer for a firmer, almost fudgy texture.

What to Serve With Mint Chocolate Chip Protein Balls

These little bites are perfect on their own, but they also make a great addition to a snack plate with fresh apple slices, a handful of almonds, and some cheese cubes.

Pair them with a cup of hot tea or a frothy latte for an afternoon pick-me-up. They’re also wonderful tucked into lunchboxes, served at book club meetings, or brought along on road trips.

If you’re putting together a dessert board, add these alongside some fresh berries, dark chocolate squares, and a bowl of whipped cream for dipping.

Allergy Information

These protein balls contain tree nuts (almond butter and almond milk) and may contain dairy depending on your chocolate chips and protein powder.

If you need a nut-free version, swap the almond butter for sunflower seed butter or tahini, and use oat milk instead of almond milk.

For a gluten-free option, make sure your oats are certified gluten-free. If you’re avoiding dairy, choose dairy-free chocolate chips and a plant-based protein powder.

The recipe is naturally egg-free, so it’s safe for anyone with an egg allergy.

Storage & Reheating

Store your Mint Chocolate Chip Protein Balls in an airtight container in the refrigerator for up to 7 days. They don’t need reheating—they’re meant to be enjoyed cold!

If you freeze them, they’ll keep for up to 3 months. Thaw them overnight in the fridge or let them sit at room temperature for about 10 minutes before eating.

I actually love eating them straight from the freezer on hot summer days—they’re like little frozen mint chip truffles.

Questions I Get Asked A Lot

Can I use a different nut butter?

Absolutely! Peanut butter, cashew butter, or even sunflower seed butter will work beautifully. Just keep in mind that each has a slightly different consistency, so you may need to adjust the almond milk accordingly.

My dough is too sticky to roll, what should I do?

Pop the bowl in the fridge for 10–15 minutes to firm it up. You can also lightly wet your hands before rolling, which helps prevent sticking. If it’s still too soft, add a tablespoon more of oats or protein powder.

How strong is the mint flavor?

With ¼ teaspoon of peppermint extract, it’s a nice, noticeable mint flavor, not overwhelming. If you love mint, bump it up to ½ teaspoon. If you’re cautious, start with ⅛ teaspoon and taste the dough before rolling.

Can I use regular-sized chocolate chips?

You can, but mini chips distribute more evenly throughout the balls. If you use regular chips, consider chopping them up a bit so you get chocolate in every bite.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how yours turned out.