This recipe is dairy-free and gluten-free making it a perfect addition to your recipe collection for you or anyone in your circle of friends who has dietary restrictions. (Another recipe idea to check out if you have various dietary restrictions are my Peanut Butter Swirl Black Bean Brownies.)
This recipe has been a staple for me for at least the last 10 years. I often triple or quadruple the recipe and put several batches in the freezer because they make a great "grab and go" snack for the whole family. I try to never leave the house without a nutritious snack!
Why You'll Love This Recipe
- Naturally sweetened with delicious maple syrup.
- Easily store several batches in the fridge or freezer.
- An easy grab-and-go snack for any time of day.
- The perfect treat to drop off to a postpartum mom or a friend who is extra busy.
- Provides a boost of energy for your day.
- Gluten-free and dairy-free.
- No-bake! You can make them so quickly.
- Rolled oats - also known as old fashioned oats.
- Shredded coconut - make sure you purchase unsweetened shredded coconut.
- Ground flaxseed - brown or golden flax works well. Store your flaxseed in the fridge if you can to prolong freshness.
- Ground cinnamon - I recommend Ceylon cinnamon also known as "true cinnamon". It has the most health benefits.
- Unsweetened cocoa powder
- Sea salt - I use unrefined grey salt such as Maison Orphee.
- Peanut butter - unsweetened natural peanut butter. You can use smooth or crunchy!
- Maple syrup
- Coconut oil
- Mini chocolate chips - you can use regular size chocolate chips instead if that's what you have on hand. I do it all the time.
See the recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- If peanut butter isn’t your favorite flavor, you could try substituting any nut or seed butter such as almond butter, sunflower seed butter, tahini or cashew butter.
- You can sub some or all of the flaxseed with hemp hearts or chia seeds.
- Sub maple syrup for honey if that's what you have on hand!
- You can use regular-sized chocolate chips if that’s all you have in your cupboard. I do that all the time! The mini chocolate chips are my preference because the balls stay together a little better and I find it’s nicer to get smaller bites of chocolate throughout.
- Don't be afraid to add a ¼ cup of nuts or dried fruit for extra flavor.
- Experiment with different flavors and textures. Add spices like cinnamon, nutmeg, or cardamom or you can also try incorporating extracts like vanilla or almond to create unique variations.
I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.
How To Make Peanut Butter Power Balls
Here are the step-by-step instructions to make this recipe.
Step 1: Combine the dry ingredients.
In a large bowl combine the oats, unsweetened shredded coconut, ground flaxseed, cinnamon, salt and cocoa powder, mixing well.
Step 2: Melt the coconut oil.
In a small saucepan, melt coconut oil on low heat until just melted.
Step 3: Combine the dry ingredients and wet ingredients.
To the large bowl with the dry ingredients, add the peanut butter, maple syrup and melted coconut oil. Stir together all ingredients.
Step 4: Add the chocolate chips.
Add in the mini chocolate chips and stir again.
Step 5: Form the balls.
Form dough into small balls, approximately 1 tablespoon to 1 ½ tablespoon in size.
Step 6: Chill in the fridge.
Chill in the fridge for a minimum of half an hour and enjoy! Store in the fridge or freezer.
- Make sure your peanut butter is well stirred for best results.
- It’s best to store ground flaxseed in the fridge in a bag or a container that protects it from light. The cool temperatures help to preserve the delicate fats in the ground flax and prolong its shelf life.
- I have a great tip for when you're short on time! You don't actually have to roll these energy bites into balls. You can pat down the mixture into a brownie pan lined with parchment and allow it to fully set and cool in the fridge and then cut into bars! It's a great time saving hack.
- When rolling the energy balls, aim for bite-sized portions, typically around 1-2 tablespoons of mixture per ball. Smaller balls provide a convenient snack size.
- If you find the balls are not staying together very well and the mixture seems a tad too dry, try adding a bit more peanut butter. If the mixture seems a bit too sticky, you can add another tablespoon of shredded coconut. Sometimes the recipe has to be adjusted slightly depending on how dry your preferred brand of peanut butter is.
Absolutely! If you have allergies or preferences that prevent you from using peanut butter, you can substitute it with other nut butters like almond butter, cashew butter, or my personal favorite: sunflower seed butter!
Yes, peanut butter energy balls are perfect for meal prepping. You can make a batch ahead of time and store them in the fridge or freezer. This way you have a quick and healthy snack available whenever you need it!
Yes, adding protein powder to peanut butter energy balls is a great way to increase the protein content. I have never experimented with this but I would start with just half a scoop of a vanilla or chocolate protein powder of your choice. If you have a sweetened protein powder it will make the balls taste far sweeter.
These energy balls have to be stored in an air tight container in the fridge because the chilled coconut oil is a key player in holding them together. They will keep in the fridge for about a week.
Freeze the power balls to extend their shelf life. Place the energy balls in an airtight container or freezer-safe bag, ensuring they are well-sealed. They will last for several months and are very convenient for grab and go breakfasts.
Did you make this recipe? Let me know!
Leave a review or comment below!
Peanut Butter Oatmeal Energy Balls Recipe
- 1 ¼ cups rolled oats gluten-free
- 1 cup unsweetened shredded coconut
- ½ cup ground flaxseed
- ½ teaspoon ground cinnamon
- 1 tablespoon unsweetened cocoa powder
- pinch of salt
- ½ cup natural peanut butter or any nut butter
- ⅓ cup pure maple syrup
- ¼ cup coconut oil melted
- ¼ cup mini chocolate chips dairy-free if desired
- In a large bowl, combine the oats, unsweetened shredded coconut, ground flaxseed, cinnamon, salt and cocoa powder. Mix well.
- In a small saucepan, melt coconut oil on low heat until just melted.
- To the large bowl, add the peanut butter, maple syrup and melted coconut oil. Stir together all ingredients.
- Add in the mini chocolate chips and stir again.
- Form dough into small balls approx 1 tablespoon to 1 ½ tablespoon in size.
- Store in the fridge or freezer.
- Makes about 20-22 small balls.
- Make sure your peanut butter is well stirred for best results.
- When rolling the energy balls, aim for bite-sized portions, typically around 1-2 tablespoons of mixture per ball.
- If you find the balls are not staying together very well and the mixture seems a tad too dry, try adding a bit more peanut butter. If the mixture seems a bit too sticky, you can add another tablespoon of shredded coconut.
- I have a great tip if you're short on time! You can pat the mixture into a brownie pan lined with parchment. Allow it to cool in the fridge until fully set and then cut into bars! No need to spend the time rolling into balls.
‘Til next time,