Oats, Peanut Butter & Chocolate Cookie Balls
These addictively delicious cookie balls are made with oats, creamy peanut butter, cocoa powder, coconut flakes and honey. Unlike those store-bought unhealthy cousins, these cookie balls not only taste great, but also good for you.
Yield
32 servingsPrep
10 minCook
12 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
peanut butter
natural and creamy |
|
| ¼ | cup |
honey
or agave nectar |
|
| 1 | cup |
rolled oats
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | ounces |
coconut, shredded (desiccated)
1 cup |
|
| ¼ | cup |
cocoa powder
|
|
| 3 | ounces |
chocolate chips
1/2 cup |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
peanut butter
natural and creamy |
|
| 59 | ml |
honey
or agave nectar |
|
| 237 | ml |
rolled oats
|
|
| 5 | ml |
vanilla extract
|
|
| 86.7 | ml/g |
coconut, shredded (desiccated)
1 cup |
|
| 59 | ml |
cocoa powder
|
|
| 86.7 | ml/g |
chocolate chips
1/2 cup |
|
Directions
Preheat the oven to 350℉ (180℃).
In a small saucepan, bring the peanut buter and honey to bubble.
Remove from the heat and stir in vanilla extract.
In a large mixing bowl, add oats, coconut flakes, cocoa powder and chocolate chips, mix well.
Pour the peanut butter-honey mixture into the oats mixture.
Stir with a wooden spatula until well combined.
Roll about 1 tablespoon into a ball, place each ball onto a nonstick baking sheet.
Leave about ½-inch apart between two balls.
Bake for about 12 minutes.
Makes about 32 cookie balls.
Remove from the oven, and let cool on the baking sheet on a wire rack until cool enough to handle.
Place the cookie balls onto the wire rak and let cool completely.
The cookie balls can be stored in a air-tight container in the refrigerator for at least 1 week or in the freezer for up to a few months, if they can last that long :)
Enjoy!
