These Monster Cookie Protein Balls are filled with everything that is right about a Monster Cookie. There is peanut butter, oats, M&M's, and chocolate chips, all rolled into a healthy, protein packed ball. All you need is 8 ingredients and 20 minutes to make!
I absolutely love turning a treat my kids love into a healthy snack my kids love! This recipe for Monster Cookie Protein Balls checks all the boxes. It has protein, fiber, and deliciousness all at once! They are the texture of a monster cookie without all the fuss of getting out the mixer, scooping and baking the dough, and the hardest part, waiting for the baked cookies to cool! You just scoop and roll and you're done!
These protein balls are so easy to make, and I love that you can store them for up to a one week. They are a great option for an after school snack or a great addition to any lunch box!
Want to try some other protein ball recipes? My recipe for Cashew and Date Energy Bites is also delicious! They are the perfect combination of sweet and salty, and they make a great mid day snack.
Jump to:
- What are the Ingredients for Monster Protein Energy Balls?
- How do I make Monster Cookie Protein Balls?
- Swaps and Substitutions
- Ways to Snack on Monster Cookie Protein Balls
- Tips for Perfecting This Recipe
- Storage Information
- Recipe FAQ's
- Hungry for More?
- Did you like this recipe? Share it!
- Monster Cookie Protein Balls
What are the Ingredients for Monster Protein Energy Balls?
- Creamy natural peanut butter - be sure to use the kind that needs to be stirred together and is unsweetened.
- Honey - I like to use raw honey when possible.
- Vanilla extract - this is needed to add yummy flavor to the protein ball!
- Gluten free rolled oats - I like to use these certified gluten free rolled oats.
- Vanilla protein powder - this is my favorite protein powder, but you can use any that you like!
- Coarse Kosher salt - it's important to always have a little salt to balance out the sweet!
- Mini chocolate chips - mini chocolate chips make this mixture come together a little easier than larger chunks, but you can use any of your favorite chocolate chips you have on hand.
- Mini M&M’s - the same thing applies to M&M's. If you prefer full sized ones, that is totally fine! Some people even like to use the candy coated chocolate pieces that are free from artificial dyes.
How do I make Monster Cookie Protein Balls?
- In a medium sized mixing bowl, whisk together the peanut butter, honey, and vanilla extract.
- Add the oats, protein powder, and salt. Use a rubber spatula, and stir to combine.
- Once well combined, fold in the mini chocolate chips and mini M&M’s.
- You may need to use your hands to combine the ingredients evenly.
- Once the mixture is well combined, scoop onto a parchment paper lined baking sheet, using a 1-tablespoon sized cookie scoop. Ensure the mixture is completely filling and slightly mounded in the scoop.
- Once the protein balls are scooped, roll into a smooth, even balls. Store in an airtight container, at room temperature, for up to 1 week.
Swaps and Substitutions
- Peanut butter - I prefer to use peanut butter to get the maximum "Monster Cookie" flavor. However, if you cannot have peanut butter, or don't like it, you can substitute your favorite nut butter or seed butter.
- Miniature chocolate chips - I like how easy miniature chocolate chips are to mix into these protein balls. You can find them at any grocery store. However, if you need to use allergen friendly chocolate chips, these may be a better option.
- Miniature M&M's - again, I prefer to use the mini version of candy coated chocolate. Some people may prefer an option with little to no added dye. Here is a great option!
Ways to Snack on Monster Cookie Protein Balls
- These protein balls make the PERFECT after school snack! Whip up a batch over the weekend, and your kids will be set all week. It's super simple to double or even triple the batch, if you have lots of kids (like me!)
- Stick a few Monster Cookie Protein Balls in your kids' lunch boxes for a great side dish.
- Kids' birthday party treats. This is an awesome snack to serve at your next kiddo birthday party.
Tips for Perfecting This Recipe
- Whether you use peanut butter or a different nut butter, it is a MUST to use the kind of nut or seed butter that is stirred together and contains no palm oil or other additives.
- Use rolled oats, not quick cook oats, in this recipe. If you are not gluten free, you don't need to use certified gluten free oats. However, using rolled oats creates the best texture for these protein balls.
- Using smaller M&M's and chocolate chips mixes into the protein balls easier. However, it is not absolutely necessary.
Storage Information
Monster Cookie Protein Balls are best stored at room temperature in an airtight container. They stay good for up to 1 week! If you want to make them ahead of time and keep them for longer than a week, I would store them in the refrigerator. The refrigerator does, however, tend to dry them out just a bit.
Recipe FAQ's
If your kids are allergic to peanut butter, feel free to use almond butter or cashew butter. You can even use sunflower seed butter!
If you decide to make these protein balls in a hurry and realize you only have chocolate chips AND M&M's, feel free to use only chocolate chips or only M&M's. For best results, you can use both, but in a pinch you can use one or the other!
I have not tried freezing these protein balls, mostly because they don't last that long! However, if you would like to freeze them, they will likely be fine. They may dry out a bit in the freezer, but will still be completely edible.
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Monster Cookie Protein Balls
Ingredients
- ¾ cup creamy natural peanut butter (the kind that needs to be stirred together and is unsweetened)
- ¼ cup honey
- 1 tablespoon vanilla extract
- ⅔ cup gluten free rolled oats
- ⅓ cup vanilla protein powder
- ½ teaspoon coarse Kosher salt
- ¼ cup mini chocolate chips
- ¼ cup mini M&M’s
Instructions
- In a medium sized mixing bowl, whisk together the peanut butter, honey, and vanilla extract.
- Add the oats, protein powder, and salt. Use a rubber spatula, and stir to combine.
- Once well combined, fold in the mini chocolate chips and mini M&M’s. You may need to use your hands to combine the ingredients evenly.
- Once the mixture is well combined, scoop onto a parchment paper lined baking sheet, using a 1-tablespoon sized cookie scoop. Ensure the mixture is completely filling and slightly mounded in the scoop.
- Once the protein balls are scooped, roll into a smooth, even balls. Store in an airtight container, at room temperature, for up to 1 week.
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