Healthy Peanut Butter Cookie Dough Balls

Healthy Peanut Butter Cookie Dough Balls are a little snack I love having around. They’re not really cookie dough, but they taste like it, plus they’re made of simple, natural ingredients you don’t need to feel guilty about eating and probably already have at home.

These are so quick and easy to put together and the recipe is infinitely adaptable. You can substitute the honey with agave or maple syrup and instead of peanut butter, try any nut butter you have on hand. Dried fruits and coconut also taste amazing in these energy bites!

The recipe calls for flaxseed but you can easily substitute it with oats if you don’t keep flaxseed on hand. Flaxseed meal can get rancid quickly but it keeps practically indefinitely in a tightly sealed container in the freezer.

At only 95 calories per ball or energy bite, Peanut Butter Cookie Dough Balls are a healthy treat or snack for taking along to work or school. They are egg-free, vegan and gluten-free. They keep really well in the refrigerator or freezer.

Enjoy!

3 from 1 vote

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Healthy Peanut Butter Cookie Dough Balls

Prep Time 10 minutes

Total Time 10 minutes

Servings 20 balls

Calories 95 kcal

Ingredients

• 2 tablespoons finely ground flaxseed meal*
• 1 cup (100 g) oats, old-fashioned or quick
• ⅔ cup (170 g) peanut butter or any nut butter
• 3 tablespoons (60 g) honey, agave or pure maple syrup
• Dash vanilla extract
• Pinch salt
• ¼ cup (50 g) mini chocolate chips, chopped raisins or other dried fruit, chopped nuts or shredded coconut, in any combination

Instructions

1. In a blender or food processor, grind flaxseed meal as finely as possible. Add oats and grind into a coarse meal.
2. In a separate, medium-sized bowl, stir together peanut butter, honey, vanilla and salt. Add flaxseed meal and oats and knead with your hands to combine. If mixture is too soft to form balls, more oats may be added. If mixture seems to dry to form balls, add a little more peanut butter.
3. Knead in chocolate chips and/or other add-ins. Roll into 1 inch (2.5 cm) balls and chill in refrigerator until firm. Store tightly covered in refrigerator or freezer.

Recipe Notes

*Or use oats instead.