Here’s an on-the-go snack that’s inspired by my childhood favorites! Monster Cookie Protein Balls. Just like the baked version, these sweet and chewy protein balls are made with peanut butter, oatmeal and mini M&Ms. But these treats are so much easier to make, no-bake and packed with protein and dairy free!
**NOTE**this recipe uses collagen peptides protein powder. Be sure to read the notes if using other types of protein powders like whey, pea protein, brown rice, etc.
Ingredients used to make these Monster Cookie Protein Balls
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Collagen Peptides – I used Vital Proteins Collagen Peptides Powder for this recipe. You can use other brands of collagen peptides and get the same result.
- Note on using other Protein Powders in this recipe: I haven’t tried using other types of protein powders (i.e. whey, casein, pea, hemp, brown rice, egg protein, etc) in this recipe, but just from experience I know that collagen recipes require less liquid to hold the protein dough together. My suggestion for substituting collagen peptides is to add additional almond milk or water. 1-2 Tablespoons should be enough (just my guess, so I could be wrong!), but DO add half tablespoons of liquid at a time just in case, so you don’t overhydrate the dough.
- Coconut Flour – Packed with fiber and nutrients, coconut flour is a great low carb flour that is gluten-free, wheat free, and grain-free. Coconut flour is also nut-free (even though it’s called coco-nut) because it’s made from coconut flesh (which is a fruit, not a nut) that’s been dried and then grind into small flour particles. Coconut flour has a mild, somewhat tropical flavor. Here is a brand of coconut flour I like to use.
- Peanut Butter – I used the creamy kind, like Jif
- Sugar of Choice – I used monk fruit sweetener in this recipe to keep this recipe low-sugar and low carb, but raw cane sugar, coconut, date, and maple sugars are perfectly acceptable substitutes.
- Almond Milk – I used unsweetened almond milk, but any milk (dairy or dairy free) works in this recipe. You can also use water.
- Mini M&Ms – I found mine at the candy section by the cash register. Here’s how it looks like
- Oatmeal – I used old-fashioned oatmeal. You can also use quick oats
Step by Step
How to Make Monster Cookie Protein Balls
Mix the dry ingredients first: collagen peptides powder, coconut flour and sugar (I used golden monk fruit sweetener).
Next, mix in the nut butter and 2 Tbsp of almond milk, using your hands to knead and get the dough to combine together.
Add an additional 1 Tbsp milk (only if you need it) to get the dough into a desired protein dough consistency. On the other hand, if the dough is too soft, you can add more coconut flour.
Now mix in the old fashioned oats and mini M&Ms
Roll the batter into tablespoon-sized balls, and refrigerate for 15 minutes to set. Enjoy!
Recipe Variations and Optional Add Ins:
- Feel free to experiment with natural flavoring / extracts. Add a teaspoon of vanilla extract (I didn’t feel like it was essential so I left it out in this recipe), or other flavorings or extracts, such as lemon extract or raspberry extract
Just keep in mind that some extracts contain alcohol, and since this is a no-bake recipe, the alcohol won’t have a chance to fully evaporate. If serving this to kids, or if you’re sensitive to alcohol, be sure to use non-alcoholic extracts or flavorings. Here are some non-alcoholic brands, here: Non-alcoholic peppermint extract, non-alcoholic vanilla extract
How to Make this Healthier
- Make this even healthier by adding a handful of nuts, seeds and old-fashioned oats to add texture and nutrition. Even better, add a tablespoon of ground flaxseed, hemp seeds, or chia seeds.
Delicious Add-In Ideas for Protein Balls
Adding color, texture and variety to your grab-and-go snacks is one way to keep protein balls fun and interesting. From dried fruits to confetti sprinkles, the options are pretty much endless. For more delicious add ins and flavoring ideas for your protein balls, check out this post for 10+ Amazing Add Ins & Flavor Variations for Protein Balls
How to Store
- Store these protein balls covered in the fridge for up to 3-5 days.
- These protein balls also freeze very well! Seal them inside an airtight container or Ziploc bag and freeze them in a single layer so that they don’t stick together. I recommend double-bagging if you want to keep out the fridge smell.
- Coconut flour behaves differently sometimes depending on brands, so if you find that the dough is too soft, add more coconut flour; if the dough is too thick, add a teaspoon or more of water, honey or liquid sweetener of choice.
- I haven’t used other protein powders to make this particular recipe, so substitute at your own risk!
Healthy Monster Cookie Protein Balls Made with Collagen Peptides
- 1/4 cup collagen peptides powder see note* for substitutions
- 3 Tbsp coconut flour
- 1 Tbsp monk fruit sweetener or any granulated sugar of choice**
- 2 Tbsp creamy peanut butter
- 2-3 Tbsp almond milk
- 2 Tbsp mini M&Ms
- 1/4 cup old fashioned oats
- Mix the dry ingredients first: collagen peptides powder, coconut flour and sugar (I used monk fruit sweetener).
- Next, mix in the peanut butter and 2 Tbsp of almond milk, using your hands to knead and get the dough to combine together. Add additional 1 Tbsp of almond milk if needed.
- Add the mini M&Ms and oats
- Roll the batter into tablespoon sized balls, refrigerate for 15 minutes to set
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