Peanut Butter Oat Balls

Imagine a commingling of peanut butter and oatmeal chocolate chip cookies. That's what these wholesome treats taste like, plus they're gluten-free, dairy-free, refined sugar-free, made in one bowl, and require no baking.

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Dairy Free Diet, Vegan, Vegetarian

Keyword chocolate chips, chunky peanut butter, high protein snack, peanut butter, protein snack

Prep Time 30

Total Time 30

Servings Balls

Calories 121kcal

Author Robin Miller

Equipment

Mixing Bowl

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

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.

Nutrition