Author: If you're craving that chocolate peanut butter combo, these Easy Peanut Butter Balls come together in minutes with just a handful of ingredients, no baking required. Tastes like soft chewy cookie dough but secretly healthy(ish).
These Easy Peanut Butter Balls are guaranteed to be your new favorite little-something-sweet. Because I don't know about you, but every once in a while (ok, daily 🙃), I crave just a little something after a meal or as an afternoon pick-me-up. These poppable peanut butter balls are perfect for that. Without the chocolate coating, they taste like delicious balls of cookie dough. Or you can elevate them even further and dip or drizzle them in chocolate for that Reese's peanut butter cup vibe. I even like to sprinkle on a little flaky salt for that sweet-salty combo. 😮💨
Why These Peanut Butter Balls Need to Be Bookmarked Immediately
- A filling little snack: The peanut butter "dough" is made with oat flour, which gives the bites their chewy texture and some staying power thanks to the addition of fiber.
- Dairy-free: These peanut butter balls are made with vegan chocolate chips (or your favorite bar of dark chocolate chopped up), so they don't have any dairy.
- No added processed sugar: Instead of using regular sugar, I sweeten this recipe with maple syrup or agave.
Ingredients for Peanut Butter Balls
- Peanut butter: The natural kind that needs to be stirred before you use it. This gives you that perfect texture and taste (don't use the processed stuff that is full of oils and sugars). For a nut-free version appropriate for school lunches, use sunflower seed butter.
- Sweetener: Either maple syrup or agave syrup. Both keep these peanut butter balls refined sugar-free.
- Vanilla extract & salt: bring out the peanut butter flavor and balance the sweetness.
- Oat flour: You can buy this at the store or make your own by grinding old-fashioned or quick oats in your food processor.
- Vegan chocolate chips: I like to use the mini ones so they're more evenly distributed throughout the balls.
- Extras: More chocolate chips if you want to drip or drizzle (you do). Mix it with a bit of coconut oil to make coating them easier. I also like sprinkling with flaky sea salt.
How to Make Peanut Butter Balls
- Mix the base: Stir together the peanut butter, maple syrup, vanilla, and salt. Once this mixture is smooth, stir in the oat flour.
- Add the chocolate chips: Fold them in until they're evenly distributed.
- Form the balls: Roll the dough into balls. You can make them as big or small as you like. I'm a fan of the two-bite size.
- Finish: If desired, you can coat or drizzle the balls with melted chocolate and coconut oil, then sprinkle on sea salt. Chill for at least 10 minutes before enjoying.
Tips for the Best Peanut Butter Balls
- Too sticky to roll? Add oat flour one spoon at a time until the dough firms up.
- Make it your own: Swap some of the chocolate chips for chopped nuts, coconut, or dried fruit. Just keep the total amount of mix-ins the same so the balls hold together.
- Make it allergy-friendly: Use certified gluten-free oats to keep them GF. Swap the peanut butter for any nut or seed butter. Cashew, almond, pistachio, or sunflower seed all work and add their own unique flavor.
How to Store
- Refrigerator: Store these peanut butter balls in an airtight container for up to 1 week.
- Freezer: Freeze this recipe in an airtight container or freezer bag; you can place parchment paper or wax paper between the layers to keep them from sticking to each other if you have to stack them. Let them thaw at room temperature or they're actually great straight from the freezer, extra firm and satisfying.
If you try this peanut butter ball recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
More Recipes for Peanut Butter Lovers
(click stars to vote)
Easy Peanut Butter Balls
These no-bake vegan peanut butter balls taste like Reese's, but are somehow even better! They're amazing as little cookie dough-style bites, or you can take them to the next level by dipping them in melted chocolate and finishing with a sprinkle of flaky salt. YUM! Made with just a handful of pantry staples, they come together in minutes and are perfect for snacking, meal prep, or whenever a chocolate-peanut butter craving strikes.
Servings: (Makes about 16-18 balls)
PRINT
PIN
Video
COMMENT
Ingredients
- 1 cup natural peanut butter, (the drippy kind)
- ¼ cup maple syrup or agave
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ⅔ cup oat flour, (plus more if needed)
- ¼ cup vegan chocolate chips, (I like the mini ones)
Optional for dipping or drizzling:
- ½ cup vegan chocolate chips
- 1 teaspoon coconut oil
- flaky salt
Instructions
- Mix the base: In a medium bowl, stir together the peanut butter, maple syrup, vanilla, and salt until smooth. Add the oat flour and mix to form a soft dough. If the dough feels sticky, add more oat flour 1 tablespoon at a time until it holds together and isn't sticky to the touch. If it feels too dry, add a touch more peanut butter or maple syrup. Finally, fold in the chocolate chips.
- Roll the balls: Take about 1 tablespoon of dough at a time and gently roll into balls.
- Melt and dip (optional): If desired, melt the ½ cup chocolate chips with the coconut oil in a microwave-safe bowl in 20-second bursts, stirring between each until smooth. Dip or drizzle the chocolate over the balls, and place on a parchment-lined plate or tray. Sprinkle with flaky salt before the chocolate sets, if using.
- Chill to set: Place the balls in the fridge or freezer for 10-15 minutes, or until firm.Storage: Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Great for meal prep, grab-and-go snacks, or lunchbox treats.
Notes
Gluten-free? Use certified gluten-free oat flour.
No oat flour? Make your own by blending rolled, 1-minute, or instant oats in a food processor or blender until finely ground.
Mix-ins: Feel free to swap the chocolate chips for chopped nuts, dried fruit, or even shredded coconut.
Nutrition
Serving: 1ball with chocolate coating | Calories: 156kcal | Carbohydrates: 14g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 36mg | Potassium: 128mg | Fiber: 1g | Sugar: 9g | Calcium: 20mg | Iron: 0.4mg
Jenn Sharp says
Super easy and fast! I used almond flour instead of oat and it worked perfectly. My sis is diabetic, so it was alao great to lower the carb load. Absolutley delicious!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s great to know, Jenn! 😊 Thanks for sharing your almond flour swap!
Laverna Larrivee says
I'm wondering if I could substitute almond flour for the oat flour.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Laverna, I haven't tested it myself but others have tried it would good success! Let us know if you give it a try 🙂
Sylvia says
Can I use natural almond butter instead of peanut butter??
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes absolutely, Sylvia! 😊 Almond butter should work great here.
jessica harts says
No bake but the oat flour says not to eat raw..?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jessica! Generally oat flour is considered safe to eat raw, but if your bag says not to, just add the flour to a heat-proof dish then microwave for 45 - 60 seconds until the flour reaches 160°F (71°C). Use an instant-read thermometer inserted into the middle of the flour to test how hot it is. Allow the flour to cool before using. Or if using an oven, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. Spread the flour evenly over the parchment paper then bake for 5 minutes. Remove from the oven and allow to cool before using. I hope that helps!
Shanesha Sammerson says
Nice receipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Glad you enjoyed Shanesha!
Sandra says
These are so yummy! I didn't have chocolate, so I used coconut. I also added a scoop of vegan protein powder with the oat flour. I will definitely be making these again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oooh love those ideas Sandra! Thanks for sharing, I am so happy you enjoyed them 🙂
Irma Rappaport says
Thank you for the peanut butter balls recipe! Before I was vegan, I made this with powdered nonfat milk. I'm happy to be able to make them again with vegan ingredients!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Awesome, I hope you enjoy it Irma!!