No-bake monster protein balls are a quick snack your kids will love! A healthy spin on monster cookies, these delicious protein bites are made with hearty oats, sweet M&M candies, and peanut butter. An easy meal prep snack you can add to lunchboxes or have as an after school snack!
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Why You'll Love These Monster Cookie Protein Balls
- Satisfy your sweet tooth. These monster protein balls taste like monster cookies!
- Delicious snack! Kids will love these - just like our pumpkin protein bites!
- Healthy treat. Full of protein, whole grains, and fiber.
Ingredients and Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Creamy peanut butter. Runny, natural peanut butter works best to create these monster protein balls. Runny almond butter may also be used.
- Vanilla protein powder. I recommend Orgain vanilla protein powder. If you are using unsweetened protein, add more sweetener.
- Quick oats, old-fashioned oats, or rolled oats. Either of these oats work well as the base of the protein bite.
- Vanilla extract. Vanilla extract cuts the sweetness and adds a warm flavor that is reminicent of cookies.
- Honey. Honey provides a bit of natural sweetness. Use maple syrup for a substitution.
- Mini M&Ms. Mini M&M candies are the perfect sweet and colorful pop in these monster cookie bites. You can also add in mini chocolate chips.
- Almond milk (not shown.) Almond milk helps to make stirring easier and gives the recipe more moisture during storage.
How to Make Monster Cookie Protein Balls
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
- Combine the ingredients: In a large bowl, add the ingredients, except for the M&Ms. Use a rubber spatula to stir.
- Add the milk: Add up to ¼ cup or more of almond milk to make stirring easier.
- Roll out the bites. Use a small cookie scoop to scoop out approximately 25 monster protein balls.
- Freezer then store. Place the monster cookie bites on a plate or baking sheet lined with parchment paper and allow them to freeze for 10 minutes before storing in the refrigerator.
Variations
- Nut-free: Use sunbutter in place of nut butter to create monster protein bites without nuts.
- Gluten-free: Use gluten-free oats and gluten-free protein powder.
Tips For Making Monster Cookie Energy Bites
- Add up to ¼ cup of milk or more if needed to avoid dry texture.
- Add 2 tablespoons of chia seeds for fiber and more protein.
- Use a food processor for easy combining. Store the M&M candies in after using the food processor as to not break up the candies.
- Add a bit of sea salt to the mix to help create a savory and sweet flavor balance.
- Include a tablespoon of ground flaxseed for a source of healthy fats.
Make Ahead
Monster cookie energy balls may be made ahead up to one week in advance.
Storage
Store monster protein balls in an airtight container in the refreigerator for up to one week.
Freezing
Monster protein bites can be stored in a freezer-safe container or freezer bag and stored frozen for up to 3 months.
Recipe FAQs
Monster protein balls can be made without protein powder but it will reduce the amount of protein in the bite.
These monster cookie protein bites have 14 grams of protein per serving.
Other Healthy Protein Ball Recipes To Try!
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No-Bake Monster Protein Balls
Ingredients
- 1.5 cups oats
- ½ cup vanilla protein powder
- ½ cup smooth natural peanut butter
- ¼ cup honey
- 2 tablespoon mini M&M candies
- ¼ cup almond milk
Instructions
- In a large bowl, combine the oats, protein powder, peanut butter, honey, and almond milk. Use a wooden spoon or spatula to combine.1.5 cups oats, ½ cup vanilla protein powder, ½ cup smooth natural peanut butter, ¼ cup honey, ¼ cup almond milk
- Gently fold in the M&Ms.2 tablespoon mini M&M candies
- Use a small cookie scoop to scoop out approximately 25 bites.
- Place the bites on a sheet pan lined with parchment paper and freezer for 10 minutes. Move to an airtight container and store in the refrigerator.
Notes
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