Easy Peanut Butter Balls | It Doesn't Taste Like Chicken

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. 😮‍💨

Overhead view of peanut butter balls with one sliced open to show texture inside

Why These Peanut Butter Balls Might Be Better Than a Reese’s

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.

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.

Overhead view of peanut butter balls in bowl

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.