Name: Mint Chocolate Chip Protein Balls
Prep time: 10 min
Total time: 30 min
Ingredients: 50 g 1/2 cup rolled oats (Use whole oats or pulse for a finer texture.); 30 g 1/4 cup vanilla protein powder (Choose your favorite protein powder.); 1/4 tsp peppermint extract (Adjust according to taste.); 240 g 1 cup almond butter (Microwave for 10 seconds if solid.); 42 g 2 tbsp honey (Can reduce for less sweetness.); 15-30 ml 1–2 tbsp unsweetened almond milk (if needed) (Add as necessary for consistency.); 40 g 1/4 cup mini dark chocolate chips (Use mini chips for better distribution.)

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That First Time I Made These

I have a memory of standing in my tiny kitchen on a rainy afternoon, the windows fogged up and a mug of tea cooling on the counter, when I decided I needed something minty, chocolaty, and just a little bit virtuous. I’d been experimenting with variations of protein-packed snacks—one of my earlier favorites was a batch inspired by the chocolate chip cookie dough protein balls I once bookmarked—and this felt like the natural next step. The result was Mint Chocolate Chip Protein Balls, which quickly became my go-to for a post-workout nibble or an afternoon pick-me-up.

The Ingredient Roll Call

What I love about this recipe is how simple it is. You only need 1/2 cup (50g) rolled oats, 1 cup (240g) almond butter, 2 tbsp (42g) honey, 1/4 cup (30g) vanilla protein powder, 1/4 tsp peppermint extract, 1/4 cup (40g) mini dark chocolate chips, and 1–2 tbsp (15-30ml) unsweetened almond milk (if needed). Those measurements give you a pleasantly minty, slightly chewy ball with tiny pops of dark chocolate in every bite. If you like the idea of a mint-chocolate combination in other forms, I sometimes daydream about it as cookies or even ice cream—I’ve played with a mint chocolate chip ice cream recipe on a weekend when the freezer was calling my name.

Mixing and Shaping (the actual how-to)

I find the magic happens when you just let things be simple and tactile. In a large mixing bowl, combine rolled oats, almond butter, honey, vanilla protein powder, and peppermint extract. Mix thoroughly. If the mixture is too dry, add 1 tablespoon of almond milk at a time until desired consistency is reached. Gently fold in the mini dark chocolate chips. Scoop out 1 tablespoon of the mixture and roll into a ball. Repeat. Place the protein balls on a baking sheet lined with parchment paper. Refrigerate for at least 20 minutes to firm up. Store in an airtight container in the refrigerator for up to a week. Enjoy!

When I say mix thoroughly, I don’t mean frantic whisking. I use a spatula and then my hands for the last bit because warming the almond butter slightly with your palms helps everything bind together. If you prefer a bit more texture, pulse the oats lightly in a food processor first; if you prefer more chew, leave them whole. A small scoop makes this quick and consistent; I aim for about one tablespoon per ball so they’re snack-sized and not intimidating.

A Few Tricks I Swear By

One trick I picked up is to microwave the jar of almond butter for 10 seconds if the nut butter is rock solid. It becomes silkier and blends more easily. Another is to use mini dark chocolate chips instead of regular chips because they distribute better and you get chocolate in every bite without the risk of one huge melty blob. I also keep a little bowl of cold water nearby to wet my hands when rolling; it keeps the mixture from sticking and gives the balls a nice smooth finish. Finally, if you want them extra firm, pop them in the freezer for 10 minutes after refrigerating.

How to Tell They’re Done (and What to Pair Them With)

You’ll know these are done right when they hold their shape when you lift them, but still give slightly under gentle pressure. The oats should be cohesive with the almond butter, neither crumbly nor sloppy. The mint should come through as a cool note, not a toothpaste punch, and the dark chocolate should be a little bittersweet against the honeyed almond base.

I eat them with a hot cup of coffee or alongside a plain Greek yogurt for breakfast. They also pair wonderfully with a simple smoothie—strawberry-banana or a green shake both work. For a movie-night treat, I arrange a small platter with fresh fruit and these balls, and somehow they feel indulgent without the guilt.

Little Variations I Try Depending on Mood

Sometimes I switch things up. If I’m feeling nostalgic, I’ll stir in a tablespoon of shredded coconut and roll the finished balls in more coconut for a tropical mint vibe. Other times I use peanut butter in place of almond butter for a heartier, saltier flavor. If I want to boost fiber and tiny crunch, a tablespoon of chia seeds or flaxseed folded into the mixture does wonders without changing the texture much. For a crispier bite I once experimented with puffed quinoa and loved the unexpected crunch.

If you want to lean into sweetness, swap the mini dark chocolate chips for white chocolate chips and use a touch less honey, but I will warn you: that changes the whole character and I usually come back to dark chocolate.

Snapshots and Small Stories

I remember gifting a jar of these to a neighbor who was recovering from a cold; she texted me the next day to say they were the first thing that tasted good and made her feel human again. Another time I made them in bulk before a cottage weekend; they were tossed into backpacks and emerged from coolers as the most reliable energy boost during impromptu hikes. Their compact size and that cool mintiness make them feel like a little celebration in your mouth, especially on days when everything else feels gray.

Conclusion

If you want another minty, no-bake take on this idea you might enjoy No Bake Crispy Mint Chocolate Chip Balls – Lauren Kelly Nutrition for a version with a crunchy twist, or try the flavor-forward Mint Chocolate Energy Bites – Build Your Bite for more ideas on how to adapt the concept.