Description
No Bake Energy Balls (Monster Cookie) – all the amazing flavors you love in a monster cookie wrapped up in a delicious energy ball recipe!
Ingredients
Scale
- 1 1/2 cup Bob’s Red Mill rolled oats
- 3/4 cup creamy peanut butter
- 1/3 cup real maple syrup (more, as-needed)
- 1 teaspoon vanilla extract
- 1 tablespoon Bob’s Red Mill chia seeds
- 1 tablespoon Bob’s Red Mill ground flax
- 2–4 tablespoons Bob’s Red Mill super fine almond flour
- pinch of salt
- 2 tablespoons collagen or protein powder
- 1 tablespoons mini chocolate chips
- 1/2 cup chocolate candies
Instructions
- Combine oats, peanut butter, maple syrup, vanilla extract, chia seeds, ground flax, 2 tablespoons almond flour, salt, collagen and mini chocolate chips in a large or medium bowl. Stir to combine.
- Ensure the consistency of the mixture is sticky enough to form and hold a ball-shape. If too sticky add in the other 1-2 tablespoons of almond flour. If not sticky enough add in a little more maple syrup.
- Gently fold in chocolate candies.
- Use a tablespoon-size cookie dough scoop and create evenly shaped ball.
- Place them on a small cookie sheet (line with parchment paper if you want) and then set in the refrigerator for approx. 20-30 minutes or until they harden just a bit.
- Move them to a reusable silicone bag or glass container and store in the refrigerator.
Notes
- Collage/Protein Powder: if you don’t want to add either of these I would just increase the almond flour a bit so the texture isn’t off.
- Other add-ins: you can add in whole flax seeds if you prefer or even a little shredded coconut if you want.
- Storage: for best results store in an airtight container in the refrigerator for about a week. You can store on the counter-top but ensure it is in a cool place – even then if they are piled on top of each other they may start to meld together. They will hold their shape much better in the refrigerator.
- Freeze: to freeze place in a freezer-safe container and seal, removing as much air as possible. Store in the freezer for up to 3 months. Place in the refrigerator overnight to thaw.
- Gluten-Free: ensure your oats are certified gluten-free and use gluten-free alternatives for chocolate candies.
- Dairy-Free: to make this dairy-free use a dairy-free chocolate candy or sub for dairy-free chocolate chips (and omit the mini chocolate chips).
- Peanut Allergy: you can use any type of creamy nut butter in place of the peanut butter. In place of the almond flour you could use a cassava flour or oat flour. Also ensure any chocolate candies or chocolate chips are peanut-free.
- Chocolate Candies: I love using this brand.