Monster Cookie Energy Balls Recipe

I made M and M Energy Balls using old fashioned rolled oats, creamy peanut butter, honey, mini M&M’s and semisweet chocolate chips, with optional peanut butter chips and ground flaxseed for fiber. Think an afternoon energy boost or after school snack that leans on pantry staples. Keep reading for the full recipe.

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I love how a few pantry things can feel a little guilty but mostly brilliant. I tossed together 1 1/2 cups old fashioned rolled oats, 1/2 cup creamy peanut butter, room temp and 1/3 cup honey or maple syrup, use what ya got and the result surprised me.

Tiny pops of 1/4 cup mini M&M’s and 1/4 cup mini semisweet chocolate chips make every bite fun, not boring. Some folks call them M And M Energy Balls or Best Energy Bites, others tag them Monster Cookie Protein Balls Without Protein Powder and yes I get why.

They’re weirdly addictive, try not to eat em all.

Why I Like this Recipe

* I love the mix of textures, chewy with tiny crunchy bits, every bite’s a little surprise.
* I like that they’re filling so I dont get hungry an hour later.
* I like how colorful and fun they are, they actually make me wanna bring snacks to hangouts.
* They’re perfect to grab when I’m running late, theyre low stress and actually tasty.

Ingredients

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Rolled oats: Chewy whole grain oats, give fiber, complex carbs, keeps you full longer, kinda hearty.
Peanut butter: Creamy peanut butter packs protein and healthy fats, adds richness, also makes it sticky.
Honey or maple syrup: Sweet binder, gives quick carbs and flavor, choose maple for deeper, woodsy notes.
Mini M&M’s: Colorful candy, adds crunch and sugar, fun but watch portion, not very nutritious.
Mini semisweet chocolate chips: Melty chocolate pockets, boosts sweetness and flavor, small dose of indulgence, yay.
Ground flaxseed: Tiny power seed, gives fiber and omega 3s, helps bind, slightly nutty taste.
Peanut butter chips optional: Extra peanut flavor and sweetness, makes it richer, optional if watching sugar.

Ingredient Quantities

1 1/2 cups old fashioned rolled oats

1/2 cup creamy peanut butter, room temp

1/3 cup honey or maple syrup, use what ya got

1 tsp vanilla extract

1/4 tsp fine sea salt

1/4 cup mini M&M’s

1/4 cup mini semisweet chocolate chips

2 tbsp peanut butter chips, optional

2 tbsp ground flaxseed, optional for extra fiber

1 to 2 tbsp milk if mixture needs loosening, optional

How to Make this

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1. Optional: toast the oats in a dry skillet over medium heat for 3 to 4 minutes, stirring, until they smell nutty; let cool. This makes the balls taste more toasty but you can skip it if you’re in a rush.

2. In a large bowl stir together the creamy peanut butter (room temp), honey or maple syrup (use what ya got), vanilla extract and the sea salt until smooth and well blended.

3. Add the rolled oats and the ground flaxseed if using, and mix until the mixture starts to come together and looks evenly moistened.

4. Fold in the mini M&M’s, mini semisweet chocolate chips and the peanut butter chips if using, mixing gently so the candy and chips don’t all break.

5. If the mixture seems too dry or crumbly, add 1 tablespoon of milk at a time (up to 2 tbsp) and stir until it holds together but is not sticky wet. Don’t add too much or they’ll be mushy.

6. Cover and chill the bowl in the fridge for 10 to 20 minutes to firm up, this makes rolling way easier.

7. Use a tablespoon or small cookie scoop to portion the mixture, then roll between your palms into compact balls, pressing firmly so they stick together. If they stick to your hands, wet them slightly or rub a little oil on your palms.

8. If you want extra pretty balls press a few chips or M&M’s onto the outside after rolling.

9. Store in an airtight container in the fridge for up to a week or freeze for up to 3 months. Let frozen ones thaw a few minutes before eating.

Enjoy as an afternoon boost or after school snack, and feel free to double the batch if you want more on hand.

Equipment Needed

1. Large mixing bowl, any big bowl will do
2. Rubber spatula or wooden spoon, for stirring and folding
3. Measuring cups and measuring spoons (1/3 cup, 1/2 cup, 1 tsp, etc)
4. Small dry skillet (optional) for toasting the oats if you want that toasty flavor
5. Tablespoon or small cookie scoop to portion the balls evenly
6. Baking sheet or a plate lined with parchment or wax paper for chilling/rolling
7. Plastic wrap or a bowl lid to cover while the mixture chills
8. Airtight container for storing in the fridge or freezer (they keep better this way)

FAQ

How long do these Monster Cookie Energy Balls last? A: Store in an airtight container in the fridge for about 7 to 10 days. Freeze up to 3 months, thaw in the fridge or at room temp for 15 to 30 minutes before eating.

Can I make them nut free? A: Yes, swap peanut butter for sunflower seed butter or soy nut butter. Watch the mix ins though, many chocolate candies have milk or traces of nuts, so check labels if you need totally nut free.

Can I make these vegan? A: Yup, use maple syrup instead of honey, choose a vegan peanut or seed butter and dairy free chocolate chips. Skip the peanut butter chips or use a vegan alternative.

Why are my balls crumbly or too wet, and how do I fix it? A: If crumbly, add 1 to 2 tablespoons more peanut butter or a splash of milk and press firmly. If too wet, stir in extra oats or 1 tablespoon ground flax until it firms up.

Can I change the mix ins or make them healthier? A: Totally, swap M&M's for dried fruit, chopped nuts, or seeds, use dark chocolate chips, or add a scoop of protein powder. Just keep the wet to dry ratio balanced so they still stick together.

Any tips for rolling and storing so my hands dont get messy? A: Use a cookie scoop to portion, chill the mixture 10 to 20 minutes so it firms up, or wet your palms slightly before rolling. Store in layers with parchment between so they dont stick.

Monster Cookie Energy Balls Recipe Substitutions and Variations

Old fashioned rolled oats: swap for quick oats (use same amount) if you want a softer, less chewy bite; or use 1 1/2 cups gluten free rolled oats for a GF version. Oat flour can work too but use a bit less and add a splash more binder, it’s denser.
Creamy peanut butter: use almond or cashew butter 1:1 for a milder, slightly sweeter flavor; if you’re nut-free try sunflower seed butter 1:1, it’ll be a little greener but still holds together.
Honey or maple syrup: sub agave or brown rice syrup 1:1 for similar sweetness and stickiness; date paste also works (start 1:1) but you may need 1 tbsp extra liquid since it’s thicker.
Mini M&M’s: replace with 1/4 cup dried cranberries or raisins for chew and tartness, or 1/4 cup chopped roasted peanuts or pretzel bits for extra crunch; you can also use allergy friendly chocolate chips if needed.

Pro Tips

– Warm the peanut butter or honey a little before mixing so everything blends smooth, dont overdo it though or youll end up with oily, runny batter. A few seconds in the microwave or slipping the jar into warm water does the trick.

– If the mixture still seems crumbly after chilling, add a teaspoon of melted peanut butter or a bit of tahini instead of milk. It binds better without making the balls soggy, and keeps the flavor punchy.

– Fold the candies and chips in last and do it gently so they dont all break, and save a few to press on the outside for a prettier look. If you hate colored dust on your hands, toss the M&Ms in a tablespoon of oats first so they dont smear as much.

– For storage and grab-and-go, freeze them flat on a tray first, then transfer to a bag or container so they dont squash. Let frozen ones sit 5 minutes before eating, they soften fast and taste just like fresh.