These Cookies and Cream Shakeology Cookie Balls are the perfect combination of a cookie and a protein ball all wrapped up into one!
Change Your Mind… Your Habits… Your Life. Today.
Cookies and Cream Shakeology Cookie Balls
You are in for a real treat – and a healthy treat at that! It took me some time to come up with the right recipe for these cookie balls. They needed to hold together, and have the right amount of crunch while maintaining an ever so slight soft center.
Why not make a regular cookie? Cookies are a dime a dozen. I much prefer making cookie balls and cookie bars lately!
What is Needed to Make Cookies and Cream Shakeology Cookie Balls
You will need:
- Ingredients (listed below in the recipe card), but specifically Cookies and Cream Shakeology or another brand of Cookies and Cream protein powder
- Parchment paper
- Baking Sheet
- Medium Size Mixing Bowl
- Mixing Spatula
How to Make Cookies and Cream Shakeology Cookie Balls
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Add all ingredients to a medium mixing bowl and beat with a hander mixer until blended, but don’t over mix.
The dough should be crumbly, so lightly wet your hands and mold the dough into small to medium balls.
Add dough balls to the prepared baking sheet.
Bake for 15 minutes or until lightly browned on the outside.
What Are Cookie Balls?
Cookie balls are basically the beautiful combination of a cookie, a bar and a protein ball. You get the best of all possible worlds in a small, convenient, soft, yet crunchy ball of goodness!
Cookie balls are very much like cookies but in ball form. So each ball is about the equivalent of 2 cookies since it is much bigger and a bit more dense. I like them because you can pack a few up for an on-the-go snack and they don’t crumble into a million pieces like a cookie would.

Can I Use a Different Flavor of Shakeology?
While these Cookies and Cream Shakeology Cookie balls taste the best with Cookies and Cream, you can certainly use other flavors. Here are a few fun ones to choose from:
- Vegan Strawberry Shakeology
- Whey Strawberry Shakeology
- Vegan Vanilla Shakeology
- Whey Vanilla Shakeology
- (my favorite) Vegan Chocolate Shakeology
- Whey Chocolate Shakeology
- Vegan Cafe Latte Shakeology
- Whey Cafe Latte Shakeology
- Vegan Cookies and Cream Shakeology
Cookie Ball Substitutions
If you want to play around with these cookie balls, you certainly can. Just above we talked about substituting Cookies and Cream Shakekology for another flavor.
You can also substitute peanut butter for your favorite nut butter. I personally feel that almond butter would taste divine in this recipe.
Another option would be to substitute the chocolate chips for something like white chocolate chips or macadamia nut chunks. YUM!
The recipe below is for a low carb version. If you are not a fan of low carb sweeteners, you are free to use your regular sweeteners and regular chocolate chips!
Other Shakeology Desserts You Might Like
Vanilla Shakeology Protein Balls
Cookies and Cream Shakeology Smoothie
Cookies and Cream Shakeology Cookie Balls
Equipment
Ingredients
- 1 cup natural peanut butter
- 2 scoops/packets Cookies and Cream Shakeology or another protein powder
- ¼ cup low carb brown sugar substitute
- ¼ teaspoon baking powder
- 2 tablespoons butter lightly melted
- 1 large egg beaten
- 1/3 cup Lily’s keto chocolate chips
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Add all ingredients to a medium mixing bowl and beat with a hander mixer until blended, but don't over mix.
- The dough will be crumbly, so lightly wet your hands and mold the dough into small to medium balls.
- Add dough balls to the prepared baking sheet.
- Bake for 15 minutes or until lightly browned on the outside.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.