Peanut Butter Protein Balls
Peanut Butter Protein Balls made with peanut butter, honey, gluten free oats, and chocolate chips, then rolled in shredded coconut are the perfect protein snack on the go!
I’m always looking for healthy on-the-go snacks! For more ideas, check out my Peanut Butter Energy Balls, Homemade Gluten Free Granola, Chocolate Peanut Butter Protein Shake!
These are the perfect snack or breakfast on-the-go for peanut butter lovers. I use certified gluten free oats, mini chocolate chips, creamy peanut butter (the regular kind, not the natural kind), shredded coconut, and honey for sweetness.
You can roll them in sweetened or unsweetened coconut. You can also roll them in dark cocoa powder or crushed almonds for a different flavor. This recipe also works great with other nut butters like almond butter, sunflower seed butter, or cashew butter.
Ingredients You’ll Need
Old-Fashioned Rolled Oats. Rolled oats will add more texture to the recipe, but instant oats will work in a pinch. In the same way that oats affect the texture in these gluten free oatmeal cookies.
Make sure the oats you’re using say “certified gluten free”. If you’re really sensitive to gluten or celiac, you may want to make sure the manufacturer is following something called “purity protocol”.
You can ready more about that over at the Gluten Free Watchdog.
Peanut Butter. You can use natural peanut butter, but the regular kind will stay together better because it doesn’t separate as easily. I like to use creamy peanut butter, but chunky would work, too.
Shredded Coconut. This adds flavor and texture, and some sweetness. Use sweetened or unsweetened based on your personal preference.
Chocolate or Vanilla Protein Powder. This is for added protein, and some flavor. I usually use whey protein powder. Make sure the one you choose is gluten free. You can also use a plant-based protein powder if you’re dairy-free.
Chocolate Chips. I like to add mini chocolate chips because they add sweetness to the protein balls. You can also melt the chocolate chips and drizzle the balls with chocolate instead of adding the chips directly.
Honey. This is a sweetener, but also helps add some moisture and holds everything together.
Almonds. You can use whatever your favorite nut is here. Try chopped almonds, macadamia nuts, pistachios, or cashews.
Vanilla Extract. We’re adding this for flavor. You can also try a small amount of almond extract.
Cinnamon. This is added for flavor! Try different combinations, like pumpkin pie spice or apple pie spice.
How to Make Peanut Butter Protein Balls
- Add all ingredients to the food processor, leaving 3/4 cup shredded coconut aside. Pulse until everything is well-mixed together and looks like a wet dough.
- Use an ice cream scoop to measure out enough of the peanut butter mixture for a 1-inch ball.
- Roll into a ball, using your hands to press the mixture together, and set on a piece of parchment paper. Place the remaining shredded coconut into a medium bowl, then roll each protein bite in the coconut until coated. Use your hands to press the coconut into the balls if needed.
- Repeat until all of the balls are done. Refrigerate until ready to eat.
Frequently Asked Questions
This protein ball recipe uses peanut butter, honey, protein powder, and rolled oats, which makes up the basic structure. Everything else is added for flavor or additional texture, like shredded coconut, mini chocolate chips, cinnamon, vanilla, and chopped almonds. You can really get creative here!
If your protein balls are falling apart, it’s probably because there is not enough moisture in your base. This can happen if you use natural peanut butter and the oil has separated out, or if you add too much of any of the dry ingredients.
If your protein balls are falling apart, add a tablespoon of water to the dough and mix it in until it is moist enough to roll, but not too wet that it doesn’t hold its shape. Usually one tablespoon is enough. You can also add additional honey or extra peanut butter.
What else can you add?
- White chocolate chips
- Chopped macadamia nuts
- Cocoa powder
- Chia or ground flax seeds
- Pumpkin pie spice
- Dates or dried cranberries
Storage
Refrigerate in an airtight container for 3-4 days. Use parchment paper between each layer if you have more than one, to prevent them from sticking together.
Freeze peanut butter balls by placing them on a baking sheet in the freezer for at least an hour. Then transfer them to an airtight container and freeze for 2-3 months. These freeze really well, so they’re perfect for making a double batch!
Recipe Variations
- You can leave the chocolate chips and coconut out when you make a batch of these, then just roll the protein balls in whatever flavor you choose. Try sesame seeds, crushed walnuts, dark chocolate chips, or turbinado sugar for sweetness.
- You can easily make this recipe vegan! Use plant based protein powder. Some vegans are ok with honey, while others are not. If you want these to be honey-free, you can swap it out for maple syrup.
- Make a holiday version of these by adding pumpkin pie spice and dried cranberries, or white chocolate chips and drizzle with a small amount of caramel.
- I like to add a scoop of protein powder to add extra protein to my protein balls. This is a great way to use different flavors! Try chocolate or strawberry to mix it up, with dried cranberries or raisins.
- This recipe calls for peanut butter, but you can also use almond butter, cashew butter, or sunflower seed butter.
- Try topping with an extra drizzle of melted chocolate, or flaky sea salt for flavor and decoration!
- Remember that these are made of peanut butter, so they are about 135 calories per ball!
Cooking Tips
- I make these protein peanut butter balls in the food processor, because it brings everything together a lot faster than mixing it in a bowl. But if you don’t have one, you can use your hands to work everything together really well.
- If you do mix this with your hands, wash your hands with warm water to make clean up easier.
- Using an ice cream scoop can help measure each ball and make them the same size. This is especially helpful if you’re counting calories or macros. I use the same cookie scoop method for cookie dough, to make sure everything is the same size.
If you loved this recipe, be sure to leave a 5 Star review below, and tag me with a photo of your finished recipe on Instagram @Jacqui_DishingDelish!
Peanut Butter Protein Balls
Ingredients
- 1 cup gluten free rolled oats, certified gluten free
- 1 1/4 cups sweetened shredded coconut
- 1/2 cup creamy peanut butter
- 1/2 cup protein powder, gluten free, vanilla or chocolate
- 1/2 cup mini chocolate chips
- 1/3 cup honey
- 1/4 cup almonds, sliced or chopped
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Equipment
- 1 food processor
Instructions
- Add all ingredients to the food processor, reserving 3/4 cup of shredded coconut on the side. Pulse until everything is well-mixed together.
- Use an ice cream scoop to measure out enough of the oat mixture for a 1-inch ball. Roll into a ball, using your hands to press everything together, and set on a piece of parchment paper. Repeat with the rest of the mixture.
- Place the remaining shredded coconut into a bowl, then roll each ball in the coconut, pressing it in, until coated. Refrigerate until ready to eat.
Notes
- I make these protein peanut butter balls in the food processor, because it brings everything together a lot faster. You can also use your hands to work everything together really well.
- Using an ice cream scoop can help measure each ball and make them the same size.
Nutrition
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