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–+ servings
Delicious Monster Cookie Protein Balls ready to be enjoyed as a healthy snack.

Monster Cookie Protein Balls

These no-bake Monster Cookie Protein Balls are a sweet, crunchy, and protein-packed snack, perfect for post-workout bites or lunchbox treats.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 12 balls
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 cup rolled oats
  • 1/2 cup peanut butter (smooth or crunchy) Can substitute with almond or sunflower seed butter for a nut-free version.
  • 1/4 cup honey or maple syrup Use maple syrup for a vegan option.
  • 1/4 cup chocolate chips Use dairy-free chips for a vegan option.
  • 1/4 cup mini M&Ms Can swap for dried cranberries for a less sweet version.
  • 1/4 cup protein powder (vanilla or chocolate) If protein powder is very fine, reduce to 3 tablespoons and adjust with extra oats or nut butter.
  • 1/2 teaspoon vanilla extract
  • pinch salt Enhances the flavors.

Method
 

Preparation
  1. Add the rolled oats and protein powder to a large mixing bowl. Stir to combine and break up any clumps.
  2. Pour in the peanut butter, honey (or maple syrup), and vanilla extract. Mix with a wooden spoon until the mixture starts to come together.
  3. Fold in the chocolate chips, mini M&Ms, and a pinch of salt. Work quickly so the chocolate pieces don’t melt from hand warmth.
  4. Use slightly damp hands to scoop about a tablespoon of mixture and roll into 1-inch balls. If the mixture is too sticky, chill it for 10 minutes to firm up.
  5. Place the finished balls on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to set.
  6. Transfer to an airtight container and store in the fridge for up to one week.

Nutrition

Serving: 1Calories: 120kcalCarbohydrates: 15gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 90mgFiber: 2gSugar: 6g

Notes

Best eaten chilled or at cool room temperature. To prevent sticking, layer with parchment if stacked. Freeze in a single layer first, then store for up to 3 months.

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