Peanut Butter Protein Balls made with peanut butter, honey, oats, and chocolate chips, then rolled in shredded coconut are the perfect energy snack on the go. Plus they’re no-bake, vegan, and take only a few minutes to make!
Peanut Butter Protein Balls
Peanut Butter Protein Balls are a seriously simple snack to grab-and-go for quick energy. I use certified gluten free oats, mini chocolate chips, peanut butter, and local honey. You can roll them in sweetened or unsweetened coconut if you’re watching your sugar. You can also roll them in dark cocoa powder or crushed almonds for a different flavor.
Do protein balls need to be refrigerated?
Protein balls do not need to be refrigerated, but I recommend storing them in the refrigerator. The peanut butter tends to soften and they can lose their shape if they get too warm.
What are protein balls made of?
Protein balls are made of peanut butter, honey, and rolled oats, which makes up the basic structure. Everything else is added for flavor, like shredded coconut, mini chocolate chips, cinnamon, vanilla, and chopped macadamia nuts. So you can really get creative here!
What else can you add to protein balls?
- White chocolate chips
- Shredded almonds
- Cocoa powder
- Protein powder
- Chia or flax seeds
- Pumpkin pie spice
- Dates or craisins
Tips for Making Peanut Butter Protein Balls
- You can use natural peanut butter, but the regular kind will stay together better because it doesn’t separate as easily.
- I make this 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. You want to knead it together until the oats look completely wet.
- If you do mix this with your hands, wash your hands with really warm water to make clean up easier.
- 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, or turbinado sugar for sweetness.
- Make sure your oats say “certified gluten free” on them if you are following a gluten free diet!
- 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 peanut butter protein balls by adding pumpkin pie spice and craisins, or white chocolate chips and drizzled with a small amount of caramel.
- Add a scoop of protein powder to add extra protein to your protein balls. This is a great way to use different flavors, too!
- This recipe calls for peanut butter, but you can also use almond butter or sun butter if you have allergies.
- Remember that these are made of peanut butter, so they are about 115 calories per ball! You can lighten them up by leaving out some of the shredded coconut, and replacing the chocolate chips with dried fruit.
What if my protein balls fall apart?
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, or if you add too many oats. 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 tbsp is enough.
Peanut Butter Protein Balls made with peanut butter, honey, oats, and chocolate chips, then rolled in shredded coconut are the perfect energy snack on the go. Plus they're no-bake, vegan, and take only a few minutes to make!
- 1 cup gluten free rolled oats
- 1/2 cup peanut butter
- 1 1/2 cup sweetened shredded coconut
- 1/2 cup mini chocolate chips
- 1/3 cup honey
- ¼ cup chopped macadamia nuts
- 1 tbsp water
- 1 tsp vanilla extract
- ½ tsp cinnamon
Add all ingredients to the food processor with 1/2 cup of shredded coconut. Pulse until everything is will mixed together and looks like a wet dough. Add additional water as needed, 1 tbsp at a time.
Use an ice cream scoop to measure out enough dough for a 1-inch ball. Roll into a ball and set on a piece of parchment paper. Place the remaining shredded coconut into a bowl, then roll each protein bite in the coconut until coated. Refrigerate 1 hour before serving.