Mix all ingredients together (except the white chocolate). Add more coconut flour if the dough is too soft, add a teaspoon or more of water, or almond milk if the dough is too thick****
Roll the batter into tablespoon sized balls, refrigerate for 15 minutes to set**
Optional: melt white chocolate chips in the microwave in 20 second bursts until melted, stirring in between. Dip the protein balls into the chocolate and then set them on a clean parchment paper. Sprinkle cookie crumbs on top.
Notes
*I used a plant-based protein powder. Whey protein powder also works, but the result was gummier.**I like using light-colored sweeteners such as honey-powder in this recipe because it doesn’t affect the color of the final product. Coconut, date, or raw/turbinado sugar are less processed, more natural granulated sugars, but it could make the recipe slightly darker. For the low carb option reflected in the nutrition facts, use a sugar-free substitute such as monk fruit sweetener or stevia powder (but be sure to convert the amount of stevia according to package directions)***You can use low fat or vegan (almond milk) cream cheese****I find that it's best to use my hands to mix the dough because it takes some kneading and pressing to get the dough to come together.
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