Peanut Butter Oat Balls
Like a marriage of peanut butter cookies and oatmeal chocolate chip cookies, these wholesome treats are gluten-free, dairy-free, refined sugar-free, made in one bowl, and require no baking. Eat them all day long and be happy.
You should have these balls in your fridge at all times. They’re seriously satisfying and great for breakfast, lunch, midday snacking, and dessert. They will definitely cure all your sweet cravings, and they’re really satisfying, which helps curb hunger pangs between meals.
I used crunchy peanut butter for a chunky/nutty texture. For a smoother consistency, use creamy peanut butter. You can also use almond butter or your favorite nut butter, so have fun with these.
I used mini chocolate chips so they would spread out in the dough. If you use mini chocolate chips, you’re guaranteed to get several chocolatey bits in every ball. That said, you can also use regular chocolate chips. Milk chocolate chips and white chocolate chips work as well.
These peanut butter balls are sweetened with maple syrup, not sugar. You don’t need any added sugar in these balls – the sweetness of the peanut butter combined with maple syrup is just enough. Perfectly sweet, undeniably healthy.
Peanut Butter Oat Balls
Ingredients
- 1 cup peanut butter, creamy or crunchy
- 1 cup rolled oats, regular or quick-cooking (not instant oatmeal)
- 1/4 cup oat flour
- 1/4 cup mini semisweet chocolate chips, or regular chocolate chips
- 2 tablespoons pure maple syrup
- 1 tablespoon water, plus more if needed
- 1 teaspoon pure vanilla extract
Equipment
Instructions
- Combine all the ingredients in a large bowl. Using a sturdy spatula or wooden spoon, mix until blended. If necessary – if the mixture is crumbly – add water, about 1 teaspoon at a time, until you can form the dough into balls (with your hands). If the dough is too wet, add more oats, a little at a time. The mixture should feel like firm cookie dough.
- Working with about 1 tablespoon of the mixture at a time, shape the dough into about 20 balls. If the mixture is too sticky and/or starts to dry out (sometimes the oats absorb liquid as you work), add a little more water, or use water-moistened hands. The dough should be firm; not crumbly or runny.
- Store the balls in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.