Ingredients
Equipment
Method
- In a large mixing bowl, combine the gluten free rolled oats, peanut butter, honey, mini chocolate chips, ground flaxseed, shredded coconut, vanilla extract, and sea salt.
- Stir until all ingredients are evenly incorporated and the mixture holds together when pressed.
- If the mixture is too dry, add 1-2 teaspoons of honey or water; if too sticky, add a tablespoon of oats.
- Using a cookie scoop or your hands, roll the mixture into 1-inch balls and place on a parchment-lined baking sheet.
- Refrigerate for at least 30 minutes to firm up before serving. Store in an airtight container in the fridge for up to one week.
Notes
Store energy balls in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 3 months—thaw overnight in the fridge or at room temperature for 15 minutes before eating. For a nut-free version, substitute peanut butter with sunflower seed butter. If the mixture is too sticky to roll, lightly wet your hands with water.