Go Back
Monster Cookie Protein Balls

Monster Cookie Protein Balls

These Monster Cookie Protein Balls are your answer! Packed with wholesome ingredients and bursting with classic monster cookie flavor, this no-bake recipe is incredibly versatile and perfect for busy individuals, athletes, or anyone craving a healthy indulgence.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Chill to Set 30 minutes
Total Time 45 minutes
Course: Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats old-fashioned oats work best
  • 1/2 cup protein powder vanilla or unflavored works well, choose your favorite
  • 1/4 cup creamy peanut butter or almond butter for a nut-free option, ensure it's well-stirred
  • 1/4 cup honey or maple syrup for a vegan option
  • 1 tablespoon chia seeds
  • 1 tablespoon flax seeds ground or whole
  • 1/4 cup mini chocolate chips milk, dark, or semi-sweet
  • 1/4 cup M&M's or similar candy-coated chocolates for that classic monster cookie look
  • 1 teaspoon vanilla extract
  • 1 pinch salt optional, especially if your peanut butter is salted
  • 1-2 tablespoons milk or plant-based milk only if the mixture is too dry

Equipment

  • Large mixing bowl
  • Sturdy spoon or spatula
  • Plate or baking sheet
  • - Parchment Paper

Method
 

  1. In a large mixing bowl, add the rolled oats, protein powder, chia seeds, flax seeds, and the pinch of salt (if using). Stir these dry ingredients together until they are well combined. This ensures even distribution of the protein and fiber.
    1 cup rolled oats, 1/2 cup protein powder, 1 tablespoon chia seeds, 1 tablespoon flax seeds, 1 pinch salt
  2. To the bowl with the dry ingredients, add the creamy peanut butter, honey or maple syrup, and vanilla extract.
    1/4 cup creamy peanut butter, 1/4 cup honey or maple syrup, 1 teaspoon vanilla extract
  3. Using a sturdy spoon or a spatula, begin mixing all the ingredients together. Continue mixing until a thick, cohesive dough forms. It might feel a little crumbly at first, but keep mixing, pressing the ingredients together.
  4. Gently fold in the mini chocolate chips and M&M's. Stir just enough to distribute them evenly throughout the dough. Be careful not to overmix at this stage to prevent the M&M's from bleeding their color excessively.
    1/4 cup mini chocolate chips, 1/4 cup M&M's
  5. If the dough seems too dry and crumbly and you're having trouble rolling it into balls, add 1-2 tablespoons of milk or plant-based milk, one tablespoon at a time, mixing well after each addition until the desired consistency is reached. The dough should be moist enough to hold together when pressed, but not sticky.
    The dough should be moist enough to hold together when pressed, but not sticky.
    1-2 tablespoons milk or plant-based milk
  6. Take about one tablespoon of the dough and roll it between your palms to form bite-sized balls. Repeat this process until all the dough has been used.
  7. Place the rolled Monster Cookie Protein Balls on a plate or baking sheet lined with parchment paper. Transfer the plate to the refrigerator for at least 30 minutes to allow the balls to firm up. This will make them easier to handle and improve their texture.

Notes

Store your finished Monster Cookie Protein Balls in an airtight container in the refrigerator. They will stay fresh and maintain their best texture for up to 1 week. For longer storage, freeze for up to 3 months. Thaw at room temperature for 15-20 minutes before enjoying.
QR Code linking back to recipe