Breakfast Snack

Monster Cookie Peanut Butter Protein Balls

Nutritional Analysis

Serving size: 1 Ball 20 servings per recipe

  • 142


  • 5g


  • 7g


  • 16g


  • 7g


How much protein do I need?


  • 1 ½ cups old-fashioned rolled oats
  • 3 tablespoons ground flaxseed
  • 1 tablespoon chia seeds
  • Pinch of sea salt
  • ¼ cup vanilla whey protein powder*
  • ¾ cup natural creamy peanut butter
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • ¼ cup candy-coated chocolate pieces
  • ¼ cup mini chocolate chips
  • 12 tablespoons water, if needed

If your peanut butter is more solid at room temperature, heat the peanut butter just slightly until it achieves a runny/drizzly consistency.

    *We encourage you to try other proteins from milk in this recipe as well, simply substitute in place of the called-for protein. Please keep in mind that the nutritional analysis is based on the protein listed in the ingredient list.


Step 1

To the bowl of a food processor or blender, add the oats, ground flaxseed, chia seeds and salt. Pulse 10-15 times until some of the oats are broken into very small pieces while some may remain relatively intact.

Step 2

To a medium bowl add the oats mixture, whey protein powder, peanut butter, honey and vanilla. Stir with a wooden spoon or mix with clean hands until well combined. If the dough does not stick together, add ½ tablespoon of water at a time and stir until the dough sticks together easily when formed into a ball.

Step 3

Stir in the candy-coated chocolate pieces and chocolate chips. Roll the dough into 20 balls using about 2 tablespoons of dough per bite (about 25-28 g in dough weight per ball). If the dough sticks to your hands, simply dampen your hands slightly with water to prevent sticking.

Step 4

Store balls in a covered container in the fridge for up to 2 weeks, or in the freezer for up to 2 months.

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