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About This Recipe
These Cosmic Brownie Protein Bites are inspired by the iconic lunchbox treat, but are no-bake, protein-packed, and way more satisfying. They’re rich, fudgy, and chocolatey on the inside, finished with a glossy chocolate shell and rainbow chips for that classic cosmic brownie look. Perfect for a sweet snack, post-workout bite, or a little afternoon pick-me-up to curb your sweet tooth.
For more no bake desserts, try my Healthy Chocolate Cookie Dough Cups, Healthy Brownie Batter, Oreo Dirt Cake Cups, Healthy Butterfingers, or Frozen Chocolate Peanut Butter Banana Bites.
Why You’ll Love These Cosmic Brownie Protein Bites
- No bake: No baking, no oven, no waiting. Just mix, roll, dip, and chill!
- Classic cosmic brownie moment: Fudgy brownie texture + chocolate shell + rainbow chips!
- Packed with protein: The perfect sweet treat that’s full of chocolate flavor but will actually help to keep you full!
- Meal prep: These little bites are a great make-ahead snack for the fridge or freezer.
- Nostalgic but macro-friendly: These brownie bites give you all the nostalgic taste but in a macro-friendly, protein-packed way!
- Almond + oat flour: The combination of super fine almond flour and oat flour creates that soft, brownie-like texture. You can use all almond flour or all oat flour if needed (just note that almond flour will be slightly softer and oat flour a bit more structured).
- Chocolate protein powder: My favorite protein powder is the PEScience chocolate protein powder (code Laurenfitfoodie to save!) Protein powders can vary in consistency, and some will absorb liquid more easily than others. This might cause your brownie mixture to seem a little dry or crumbly. Just add a little water or milk, about a teaspoon at a time, until it gets to the right consistency. Add liquid slowly – you also don’t want to overdo it!
- Unsweetened cocoa powder: Use regular unsweetened cocoa powder or try Dutch-process cocoa to give a deeper, darker flavor.
- Creamy peanut butter: Natural peanut butter works great. Almond butter or cashew butter are easy swaps if needed.
- Milk: Any milk works, just add gradually to get the right dough consistency.
- Essentials: You’ll also need pure maple syrup (can also use honey), cane sugar, and vanilla extract.
- Chocolate: Good-quality semi-sweet or dark chocolate works best here (milk chocolate is a little too sweet). A chopped baking bar or chocolate chips both work great.
- Coconut oil: Helps thin the chocolate for a smooth, glossy coating.
- Mini rainbow colored chocolate chips: Give that signature cosmic brownie finish ✨ You can also just use rainbow sprinkles if that’s what you have on hand.
- Nut-free: Use sunflower seed butter and oat flour only.
- Gluten-free: Naturally gluten-free. Just make sure your oat flour is certified gluten-free.
- Dairy-free: Use dairy-free chocolate, dairy-free milk, and a plant-based protein powder.
- No dip option: You can skip the chocolate shell and press rainbow chips directly into the dough.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. In a large bowl, mix the dry ingredients until no clumps remain.
2. Mix the wet ingredients in a small bowl first (makes things extra smooth, but honestly, one bowl works too). Pour into the dry ingredients.
3. Stir until a thick, fudgy brownie-like dough forms.
4. Scoop the dough (about a heaping tablespoon each) and roll into balls. Place on a small baking sheet lined with parchment paper (one that fits in your fridge). If they start to feel sticky or soften/flatten, pop the tray in the freezer for 10–15 minutes to firm up.
5. Add the chocolate and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth.
6. Dip each bite into the chocolate (or just spoon it over the top), lift out with a fork, let the excess drip off, then place back on the tray.
7. Sprinkle rainbow chips right away and gently press them in before the chocolate sets.
8. For best results, refrigerate for at least 30 minutes, or until the coating is firm.
Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 2–3 months. I love keeping a stash in the freezer for an easy grab-and-go chocolate snack — just let them sit out for a few minutes to soften.
Make Your Own Oat Flour
Don’t have oat flour on hand? You can easily make your own oat flour by blending oats in a blender or food processor until they are a flour-like consistency.
Do these taste like real cosmic brownies?
They’re definitely inspired by them! Think rich, fudgy brownie flavor with a protein-packed twist, not overly sweet, but super satisfying.
Can I skip the melted chocolate coating?
Yes! They’re delicious without it. Just press rainbow chips directly into the rolled dough.
What protein powder works best?
A chocolate whey protein powder or whey isolate gives the most classic brownie flavor, but plant-based works too (you will just need to adjust the liquid slightly).
Can I make these ahead for the week?
Absolutely. These are perfect for meal prep and actually taste even better once chilled. Store in the refrigerator for up to a week of freezer for 2-3 months.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Cosmic Brownie Protein Bites
Ingredients
Dry:
- 1/4 cup super-fine almond flour (30g)
- 1/4 cup super-fine oat flour (30g)
- 1/4 cup chocolate protein powder (30g)
- 2 Tbsp. unsweetened cocoa powder (10g)
- 1/4 tsp. salt
Wet:
- 1/4 cup creamy peanut butter (64g)
- 2 Tbsp. milk (30g)
- 2 Tbsp. pure maple syrup (30g)
- 1 Tbsp. cane sugar
- 1 tsp. vanilla extract
Chocolate coating:
- 3 oz. chocolate* semi sweet or dark chocolate
- 1 tsp. coconut oil
- 2-3 Tbsp. mini rainbow colored chocolate chips
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Instructions
- In a large bowl, mix the dry ingredients until no clumps remain.
- Mix the wet ingredients in a small bowl first (makes things extra smooth, but honestly one bowl works too). Pour into the dry ingredients and stir until you get a thick, fudgy brownie-like dough.
- Scoop the dough (about a heaping tablespoon each) and roll into balls. Place on a small parchment-lined baking sheet (one that fits in your fridge). If they start to feel sticky or soften/flatten, pop the tray in the freezer for 10–15 minutes to firm up.
- Add the chocolate and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth.
- Dip each bite into the chocolate (or just spoon it over the top), lift out with a fork, let the excess drip off, then place back on the tray. Sprinkle rainbow chips right away and gently press them in before the chocolate sets.
- Refrigerate for at least 30 minutes, or until the coating is firm.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
