Monster Cookie Energy Balls Recipe

I call them the Best Energy Bites; hearty oats, chocolate chips, peanut butter, honey, and M&M’s come together in my Monster Cookie Energy Balls and the ingredient list alone tends to spark a lot of questions.

I make Monster Cookie Energy Balls whenever my afternoon slump creeps in. They are a little messy, loud, and oddly irresistible, packed with creamy peanut butter and studded with mini M&M’s so every bite pops.

I love that they feel more like a treat than a chore, like a tiny rebellion against boring snacks. Once one goes in the mouth, you almost forget you planned to stop at just one, not that I always succeed.

I call them my Best Energy Bites because they actually boost me and taste like something I didnt need to pretend was healthy.

Ingredients

• Oats give fibre and slow carbs, help you stay full longer, kinda chewy.
• Loads of protein and healthy fat, makes balls sticky and rich, not dry.
• Natural sweetener, adds quick carbs and chewiness, so you wont need extra sugar.
• Tiny bit of flavor detail, makes everything taste warmer and less flat.
• Chocolate brings bitter sweet contrast, little melty pockets, high in calories but fun.
• Candy adds crunch, extra sugar, colorful bits that make these energy balls feel festive.
• Just a pinch boosts flavors, keeps sweetness from tasting flat, tiny but important.

Ingredient Quantities

• 1 1/2 cups old fashioned rolled oats
• 1 cup creamy peanut butter
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup mini semisweet chocolate chips
• 1/2 cup mini M&M’s

How to Make this

1. Warm the peanut butter for about 10 to 15 seconds in the microwave if it’s stiff, then stir in the honey until smooth and glossy.

2. Add the vanilla extract and the salt and mix until everything is combined.

3. Stir in the old fashioned rolled oats until evenly coated; if the mix seems too dry add a little more honey or a tablespoon of peanut butter, if its too wet add a few more oats.

4. Fold in the mini semisweet chocolate chips and the mini M&M’s so they are spread throughout the mixture.

5. Pop the bowl in the fridge for 10 to 20 minutes to firm up the mixture, this makes rolling way easier.

6. Use a tablespoon or small cookie scoop to portion about 1 to 1 1 1/2 tablespoons per ball and roll between your palms into tight balls, press firmly so they hold.

7. Place the balls on a parchment lined tray or plate as you go, and if your hands are sticky wet them slightly or rub a little oil on your palms.

8. Chill the tray for another 20 to 30 minutes so the balls set up nice and firm.

9. Store in an airtight container in the fridge for up to a week or freeze for up to 2 months, let them sit a few minutes at room temp before eating.

Equipment Needed

1. Microwave-safe mixing bowl, for warming the peanut butter and initial mixing
2. Large mixing bowl, to combine the oats, chips and M&M’s
3. Rubber spatula or wooden spoon, for stirring and scraping the sides
4. Measuring cups and measuring spoons, so amounts are right (1 cup, 1/3 cup, 1 tsp, 1/4 tsp)
5. Tablespoon or small cookie scoop, to portion 1 to 1 1/2 tbsp balls easily
6. Baking sheet or tray, lined with parchment paper for setting the balls
7. Parchment paper, so they dont stick and cleanup is quick
8. Airtight container or freezer bag, plus a fridge or freezer for chilling and storing

FAQ

Monster Cookie Energy Balls Recipe Substitutions and Variations

• Peanut butter: swap for almond or cashew butter, or use sunflower seed butter if you need nut free. Use the same amount but note almond butter can be a bit runnier so chill the mixture if it feels sticky.
• Honey: replace 1:1 with pure maple syrup or agave nectar. Brown rice syrup works too but is less sweet and thicker, so you might add a splash more to bind.
• Old fashioned rolled oats: use quick oats for a softer, chewier bite, or substitute 1 cup oat flour + 1/2 cup chopped nuts for a denser, lower-carb texture. If gluten sensitive pick certified gluten free oats.
• Mini chocolate chips / M&M’s: swap with chopped dark chocolate, carob chips, or dried fruit like cranberries or raisins. For crunch and color try pumpkin seeds or sunflower kernels instead.

Pro Tips

1) Chill the mixture longer than you think, i usually do about thirty minutes so the oats soak the peanut butter and the balls dont crumble when you roll them. If your hands get sticky just wet them or rub a tiny bit of oil on your palms.

2) If you want a smoother, less chewy bite pulse the rolled oats a few quick times in a food processor, but dont overdo it or you’ll get flour. Quick pulses give a nice texture variation.

3) To keep the chocolate from going melty fold the chips and candies in after the mix has cooled in the fridge, or press a few on the outside after you roll each ball so they look nice and stay intact.

4) Use a small cookie scoop or a tablespoon to portion them so they’re all about the same size, they last and freeze more evenly that way, plus people wont argue over who got the biggest one.

5) Freeze individual balls on a tray first, then transfer to a freezer bag or container, that way they dont clump together and you can grab just a few whenever you want, let them sit a couple minutes at room temp before eating so the chocolate softens.