Powerball Cookies
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These no bake energy bites have been a long-time favorite in my home. Powerball Cookies are a healthy, satiating, freezer-friendly snack. Make sure to make a double batch too. Not only do these make a great afternoon snack, they can also be a great breakfast!
Much to Love About These Energy Bites
- Delicious: Confession time: I make Powerballs nearly every afternoon. Just a few of these snack cookies help me POWER through the 2 p.m. doldrums. They are SO tasty with a cup of coffee, too.
- Satiating: Not only do they stave off the afternoon munchies, but the balance of macronutrients (fat, protein, and carbs) make these a high-quality snack or breakfast for athletes, too.
- Simple to Make: Lastly, these are so simple to make that even kids can do this!
- Freezer-Friendly: Follow our instructions for flash freezing these cookies and then store them in the freezer for a pick-me-up snack anytime. They just need a few minutes to thaw on the counter.
Ingredients Needed
With a few simple pantry ingredients, you can whip these up in no time! The beauty of this power ball recipe is the ingredients are somewhat fluid. Add or subtract based on what you like or what you have on hand.
Here are you some of the ingredients you can include, but choose your own adventure…
- Peanut butter – PB tastes the best but you can sub in almond butter or sunbutter.
- Honey – I have tried this with maple syrup and it’s not the same–too runny.
- Old-fashioned or quick oats – I prefer the texture of quick oats.
- Ground flaxseed – Adds fiber.
- Chocolate chips – You can use dark chocolate chips or mini chocolate chips. (I prefer minis for the texture.)
- Possible add-ins: unsweetened shredded unsweetened coconut, chopped nuts (i.e. chopped pecans, sliced almonds, etc.), chia seeds, soft dried fruits (i.e. raisins, dried cranberries, etc), M&Ms.
My personal go-to cookie mix is simple–peanut butter, honey, quick oats, flax, mini chocolate chips, and shredded coconut. That’s the perfect combo in my opinion but feel free to experiment!
How to Make Power Ball Cookies
Like I mentioned, this no bake cookie recipe is so simple that the kids can help you!
- Round up all of the ingredients you want to use and add them all into a big ‘ol mixing bowl. Stir like crazy to make sure all the ingredients are well combined.
- Then, wet your hands slightly, and roll into 1 to 1 1/2 inch sized balls. Place in a storage container or freezer bag in a single layer. Divide layers with parchment paper.
- Store in the fridge for up to a week or in the freezer for 3-6 months.
Pro Tip
I’ve found that if I warm the peanut butter and honey just a tad initially, it makes it easier to stir all of the ingredients together.
How to Freeze Powerball Cookies
Freeze For Later: Follow Steps 1-3. Place the rolled cookies on a sheet pan (line with parchment paper for easier clean up). Place in the freezer for an hour or so, until hardened. Place them into a freezer bag or airtight freezer container for up to 3 months.
Prepare From Frozen: Either set cookies out on the counter to thaw slightly or warm in the microwave for about 15 seconds.
FAQs
They will last in the refrigerator for up to a week and in the freezer for 3-6 months. It is best to store them in an air-tight container for maximum freshness.
My personal go-to cookie mix is simple–peanut butter, honey, quick oats, flax, mini chocolate chips, and shredded coconut. That’s the perfect combo in my opinion but feel free to experiment!
More Healthy Snack Ideas
Looking for more satisfying but healthier snacks? Try a few of these…
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Powerball Cookies
Powerball Cookies are a healthy, real-food, no bake snack cookie. Careful, it’s hard to stop at just one!
Ingredients
- 1 cup peanut butter (sub: almond butter or sunbutter)
- 1 cup honey (you can cut this back a bit, if you’d like)
- 3 cups quick or old-fashioned oats (I prefer quick)
- 1/2 cup ground flaxseed
- 1 cup dark chocolate chips or 3/4 cup mini semi-sweet chocolate chips
- 1 cup any combination of these add-ins: unsweetened shredded coconut, chopped nuts (i.e. chopped pecans, sliced almonds, etc), chia seeds, soft dried fruits (i.e. raisins, dried cranberries, etc)
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Instructions
Make It Now:
- In a medium mixing bowl, stir together the peanut butter and honey until smooth. (Tip: You may want to warm them in the microwave first to make this step easier.)
- Stir in oats and flaxseed. Add the chocolate chips and your 1 cup of preferred add-ins. Stir until well combined.
- Using wet hands or a wet cookie scoop, shape the mixture into 30-35 balls. Use a heaping tablespoon of mixture per cookie. Store in the fridge for up to a week or in the freezer using the directions below.
Freeze For Later: Follow Steps 1-3. Place the rolled cookies on a sheet pan (line with parchment paper for easier clean up). Place in the freezer for an hour or so, until hardened. Place them into a freezer bag or airtight freezer container for up to 3 months.
Prepare From Frozen: Either set cookies out on the counter to thaw slightly or warm in the microwave for about 15 seconds.
Notes/Tips
- My personal go-to cookie mix is simple–peanut butter, honey, quick oats, flax, mini chocolate chips, and shredded coconut. That’s the perfect combo in my opinion but feel free to experiment!
- Crunchy peanut butter is yummy also!
- I often cut the honey back to 3/4 cup and make up the 1/4 cup with more nut butter
These power bites are so satisfying!!! My family loves them and now asks for them regularly!!
Hi Tami! I can’t make enough of these to keep in our house… everyone loves them. Glad your family does too! Thanks for taking the time to leave a review.
One of our family’s favorite snacks! We’ve been using this recipe for years.
Us too Heather! I feel like we’ve been making powerballs for more than a decade! They are so easy and yummy. Thanks for taking the time to leave a review!
A HUGE success. Completely devoured by my ladies group!
Yes!! Love that. 🙂
I cut back the amount of honey, and added more nut butter. I found these irresistible. I made a second batch for my kid with peanut & oat allergies, and used almond butter, & almond flour for the peanut butter & oats and it turned out really good. I used walnuts in both the peanut & peanut-free batches and it made the cookies so crunchy & yummy! I will definitely make this again!
Thanks so much for the detailed substitution information Rebecca. I’m sure there are others with peanut and/or oat allergies that have wondered what they would taste like those substitutions. So glad you enjoyed these!
Way way way too sweet with this amount of honey
Thanks for your feedback. Did you see my note in the recipe card that I often cut that back to 3/4 cup? It’s really a personal preference. I hope you can add a bit more of dry ingredients to your batch and make them less sweet to your preference.
I ❤️ power balls. This is the first time I made them. My husband and I each had one. I’m bringing them rest to a school bake sale. If they sell for the same as in coffee shops, that’ll earn them $50! They weren’t nearly as hard to make as I assumed they would be. I might make another batch to keep at home this week, whenever I have a few minutes.
Hi Paula! Hope the bake sale went well. These are so great to have on hand for snacks for everyone. We love them so much! Thanks for leaving a review.
These are my families favorite! I’ve been making them for years.
We love them too! Thanks for taking the time to leave a review Keija.