Description
These no-bake Monster Cookie Energy Balls taste like your favorite childhood cookie but come together in just 15 minutes! Made with quick oats, peanut butter, honey, mini chocolate chips, and colorful M&M’s, they’re perfect for lunchboxes, after-school snacks, or anytime you need a sweet little energy boost. Naturally gluten-free (with certified GF oats) and easily customizable!
Ingredients
For the Energy Balls:
- 2½ cups quick oats (not old-fashioned oats – see note below)
- 1 cup creamy peanut butter (Jif, Skippy, or Peter Pan – NOT natural peanut butter)
- ½ cup honey (acts as the sweet binder)
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips (regular size works, but mini is better)
- ½ cup mini M&M’s (the pop of color makes them extra fun!)
Substitution Notes:
- If you only have old-fashioned oats, pulse them in a food processor until finer before using
- Maple syrup or agave can replace honey in equal amounts
- Use any color M&M’s you like – holiday colors are always a hit!
Instructions
Add the quick oats, peanut butter, honey, vanilla extract, mini chocolate chips, and mini M&M’s into a large mixing bowl. Use a sturdy wooden spoon or handheld mixer to combine everything together. The mixer is honestly the easiest route here – it gets everything perfectly blended without wearing out your arm!
Scoop out about 1 tablespoon of the mixture and roll it between your palms into a 1-inch ball. The mixture will feel slightly sticky from the honey, but it should hold together nicely. If it’s too sticky, lightly spray your hands with cooking spray or refrigerate the mixture for 20–30 minutes before rolling. Place each ball on a plate or directly into a storage container.
You can enjoy these right away if you’re impatient (no judgment!), but they taste even better after chilling in the fridge for 30 minutes to an hour. The texture firms up and the flavors meld together beautifully. Cold energy balls straight from the fridge are truly chef’s kiss.
Transfer the energy balls to an airtight container and store them in the refrigerator. They’ll stay fresh for up to a week – though in my house, they rarely last that long!
Notes
- Chill the mixture first – If your kitchen is warm or the mixture feels too soft, refrigerate for 20 minutes before rolling
- Spray your hands lightly – A little cooking spray on your palms prevents sticking without affecting the texture
- Press before you roll – Work the mixture between your fingers and palm first to compact it, then roll into a ball
- Double the batch – These freeze beautifully, so make extra and stash them for later
- Don’t overbuy – Mini chocolate chips and M&M’s are usually in the baking aisle, not the candy aisle
- Prep Time: 15 minutes
- Cook Time: Chill Time: 30 minutes to 1 hour
- Category: Dessert
- Method: No-bake