These peanut butter energy balls are the most delicious snack! Made with simple, healthier ingredients, they’re easy to whip together and perfect for satisfying hunger between meals or that sweet tooth after dinner. Perfectly sweet and made with plenty of chocolate chips, they’re my family’s favorite! Easy to make vegan.
This recipe is sponsored by Sprouts Farmers Market, but all thoughts and opinions are my own.
Like many of you, I’m gearing up to start homeschooling this fall, but just because some things have changed doesn’t mean they all have to. It’s still so important to me to feed my family healthy, nutrient-rich foods, and these energy balls are both kid and grown-up approved! Made with wholesome oats, protein-packed peanut butter, and semi-sweet chocolate chips, they are so delicious that my kids will never know they’re healthy, too!
What Makes This Recipe So Good
- So easy to make and crazy delicious with rich oats, chocolate chips, and peanut butter, they’re perfect for the entire family.
- I love making these energy balls feel like a celebration by adding natural sprinkles on top.
- With healthy ingredients like oats for fiber, peanut butter for protein, nutrient-packed flax seeds, and antioxidant-rich honey, these energy balls are great for you, but taste like a treat!
- For a kids’ version, after you roll the dough into balls, either roll the balls into a small bowl filled with sprinkles or just sprinkle on. Kids love the extra color and feel like they’re eating funfetti! I used Watkins Sprinkles with no artificial dyes, available at Sprouts.
- Make these energy balls paleo by replacing the rolled oats with 2/3 cup almond flour and 1/3 cup coconut flour. Use almond butter instead of peanut butter.
- For vegan energy balls, use vegan chocolate chips and maple syrup or agave nectar instead of honey.
- I used a 1.5 tablespoon cookie scoop to scoop my dough into the perfect sized energy balls.
More Healthy Recipes
- Paleo Chocolate Chip Cookies (Bakery Style)
- Gluten Free Sugar Cookies
- Peanut Butter Frozen Yogurt Bark
- Paleo Carrot Cake (Gluten Free)
- Keto Mug Brownie
- Black Bean Brownies
- Frozen Yogurt-Covered Grapes
- Seed Cycling Balls (Hormone Balancing Energy Bites)
- 1 cup Bob’s Red Mill Organic Old Fashioned Rolled Oats
- ½ cup Enjoy Life Semi-Sweet Mini Chocolate Chips
- ½ cup Bob’s Red Mill Golden Flaxseed Meal
- ½ cup Sprouts Creamy No Stir Peanut Butter
- ¼ cup Sprouts Organic 100% Raw Honey
- 1 teaspoon Sprouts Organic Vanilla Extract
- Blender or food processor
- Add rolled oats and flax seed to food processor and blitz until blended well. Break up the oats so the texture is a nice grain but not a flour.
- Add in peanut butter, honey, and vanilla. Blend again until well combined.
- Transfer to bowl and stir in chocolate chips, or add chocolate chips and pulse a few times to combine. Transfer bowl or food processor work bowl to fridge and chill 20-30 minutes to make dough easier to roll.
- Scoop the mixture into balls and press mixture in firmly. Roll between palms to form rounded balls. You may have to work the dough in your hands if it gets crumbly, but just keep pressing it together to form a solid piece.
- Kids’ version: After you roll the dough into balls, either roll the balls into a small bowl filled with sprinkles or just sprinkle on. Use natural sprinkles or ones with no artificial dye.
- Paleo: Replace the rolled oats with 2/3 cup almond flour and 1/3 cup coconut flour. Use almond butter instead of peanut butter 1:1.
- Vegan: Use vegan chocolate chips and maple syrup or agave nectar instead of honey.
- Cookie scoop: I used a 1.5 tablespoon cookie scoop.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.