No Bake Monster Cookie Balls combine oatmeal, chocolate chips, peanuts, mini m&ms, honey and peanut butter. Feel free to top these with a coating of melted dark chocolate for an even tastier treat! Snack time never looked better!
Don’t you love a no bake treat? They’re quick and easy, a great on-the-go snack, and perfectly safe to do with kids. I’ve got several on the blog, including my No Bake Peanut Butter Balls, Pumpkin Energy Balls, and Dark Chocolate Covered Energy Bites.
Today’s recipe is a mash-up of my M&M Monster Cookies and my Peanut Butter Power Balls. The cookies require baking and the power balls do not. Since monster cookie dough is actually my fav to eat out of the mixer (raw, I know), I definitely wanted to make something WITHOUT EGGS (and flour) to make them safe to eat in raw form.
And goes what? They actually taste like monster cookies! Hooray!
Pro-Tip: Use a food processor to grind up the oatmeal and peanuts. The cookie balls will look different, but will be just as delicious!
Ingredients Used (just seven)
As you can see, there are no raw eggs or flour in this simple cookie recipe!
- Oatmeal – I keep old fashioned oatmeal on hand at all times.
- Chocolate Chips – Mini chocolate chips work the best for this recipe.
- M&Ms – Again, mini is best!
- Peanuts – Use roasted peanuts for some extra crunch.
- Peanut Butter – I love using chunky peanut butter because it adds those little bites of peanut.
- Honey – This helps everything stick together in a ball.
- Melting Chocolate – The Ghirardelli brand is what I prefer, but you can use any good melting chocolate.
Is it safe to eat raw eggs?
A note on raw eggs: Most of MY recipes require that you temper raw eggs before using them in recipes. You an also use pasteurized eggs instead, which can sometimes be difficult to find in stores.
According to WebMD, eating raw eggs can be potentially dangerous if they contain Salmonella. About one in 20,000 eggs does. Salmonella is a bacteria commonly found in food that causes diarrhea, fever, cramps, and vomiting.
By cooking raw eggs to a temperature of at least 160 degrees F (aka tempering eggs) any lingering bacteria will be eliminated, which is why cooked eggs are safe and raw ones typically are not.
How to make Monster Cookie Balls
Combine dry ingredients. Measure out dry ingredients (oatmeal, chocolate chips, m&ms, and peanuts) and combine in a mixing bowl.
Add wet ingredients. Microwave peanut butter and honey for about one minute. Pour over dry ingredients and use a hand mixer to combine well.
Roll into balls. Roll the dough into approximately 24 balls, and place on a baking sheet lined with parchment paper.
To prevent sticking, you can try chilling the dough before rolling them. The other option is to use cold water on your hands before rolling.
Chill. Chill in the refrigerator.
Add chocolate (if desired). Melt chocolate and dip cookie balls to coat (or partway like I show in these pictures).
Store. Store in airtight container in the refrigerator or freezer.
To serve from the freezer, simply set a few out on a plate and let them thaw out a bit. So delicious with a big glass of milk!
- Oatmeal – You can use either old fashioned oatmeal or quick oats. You could also process the old fashioned oats in a food processor.
- Chocolate Chips – I like using mini chocolate chips in this recipe. However, you could also use another flavor if desired.
- Peanuts – Feel free to use another type of nut, like pecans or pistachios. You may also want to process the nuts so they’re in smaller pieces.
- Peanut Butter – Either chunky or creamy version works well in these cookie balls.
- Honey – In place of honey, you could try brown rice syrup (easily found on Amazon).
- Melting Chocolate – Either dark chocolate or white chocolate is perfect!
Storing and Freezing
Store these in your refrigerator for a week or so. After that, I recommend that you freeze them. They will last for several months in the freezer.
Kitchen Tools Used: (affiliate links)
No Bake Monster Cookie Balls
- 3 cups old fashioned oatmeal – or quick oats
- 3/4 cup mini chocolate chips
- 1/2 cup mini m&ms
- 1/2 cup peanuts
- 1 1/2 cup peanut butter
- 2/3 cup honey
- melting chocolate (optional) – like Ghirardelli melting wafers
- Add dry ingredients to a mixing bowl – the oatmeal, chocolate chips, m&ms, and peanuts. Stir to combine.
- Combine the peanut butter and honey and warm in the microwave for about a minute. Pour over the dry ingredients, and use a hand mixer to combine.
- Roll mixture into about 24 balls and place on baking sheet lined with parchment paper. Chill in the refrigerator.
- If desired, melt chocolate at 50% power until creamy. Dip balls into the chocolate (you can do partial dip like shown in blog post) and set back on baking sheet.
- Store in the refrigerator or freezer.
- Refrigerating the dough will make it easier to roll. You can also use cold water on your hands to prevent sticking.
- Be careful to avoid burning the chocolate wafers. Microwave at 50% power in increments.
- These monster cookie balls store well in the freezer for at least three months.