Ingredients
- 1 cup creamy peanut butter
- 1/4 cup honey or maple syrup
- 1/2 cup powdered sugar
- 2 cups rolled oats (quick oats work best)
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips (optional, for coating)
- 1 tbsp coconut oil (optional, for melting chocolate)
Instructions
- In a large mixing bowl, combine the peanut butter, honey, and vanilla extract. Stir until smooth and well blended.
- Add the powdered sugar and oats, mixing until everything comes together into a thick dough-like mixture.
- Roll the mixture into small bite-sized balls (about 1 inch in diameter). Place them on a parchment-lined baking sheet.
- (Optional) For chocolate coating: Melt the chocolate chips and coconut oil together in the microwave in 20–30 second intervals, stirring between each, until smooth. Dip each peanut butter ball into the chocolate, letting excess drip off, and return to the parchment-lined sheet.
- Refrigerate for at least 30 minutes, or until firm.
- Store in an airtight container in the fridge for up to 2 weeks.
If you want, I can also give you a no-oats, creamier version of these peanut butter balls for a fudgier texture.