Healthy Peanut Butter Chocolate Chip No Bake Balls

August 17, 2012

I made these way back in the beginning of the summer when I was looking for something simple and healthy to throw together. And aside from trying to find the almond flour, these were so easy to make. I didn’t use any shredded coconut because I didn’t think it went with the “peanut butter-chocolate” flavor combination well. Or at least it didn’t help with the flavor I wanted to get from the cookies.

The original recipe calls for maple syrup. I did NOT like that combination with the peanut butter and chocolate… it just didn’t work for me. So I changed it to honey, which I feel pairs much better with peanut butter. Plus, it has some serious viscosity so I figured it would work better to help things stick together, which is something you’ll want with cookies like this.

Basically if you are looking for healthy, easy, and oven-free, these are it!! Enjoy : )


5.0 from 1 reviews
Healthy Peanut Butter Chocolate Chip No Bake Balls
Serves: 15 balls
  • ½ cup rolled oats
  • ¼ cup almond flour
  • ¼ cup dark chocolate chips
  • 2 tablespoons ground flaxseed
  • ¼ cup unsweetened shredded coconut, optional
  • 2 tablespoons honey
  • ¼ cup natural peanut butter
  • ½ teaspoon vanilla extract
  1. Combine all ingredients in a medium bowl and mix together well with a spatula.
  2. Refrigerate for 30 minutes.
  3. Roll into balls. Keep refrigerated.


adapted from Running to the Kitchen


{ 4 comments… read them below or add one }

Becky {Becky Bakes} August 21, 2012 at 6:02 pm

These sound good! I bet they could be adapted to be nut-free for my kids if I replace the almond flour and use sun butter. Thanks for sharing!


trish January 23, 2013 at 9:31 pm

I just made these for my four grandkids (6yr to 20mo). I used almond butter and sun butter mixed. WOW! The G-kids devoured them. The littlest one kept asking for “mores” 🙂 Dzadzu and Maa Ma loved them too!! I printed off a copy to give their extra busy Mom for the quickest healthy sweet treat ever!! Thank you!!


trish January 23, 2013 at 9:36 pm

P.S. I did not use the coconut because it is such a dominant flavor. Don’t omit the flax seed – it adds so much to the flavor! Plus flax seed is a fantastic source for Omega-3.


yocasta January 12, 2014 at 2:45 am

I was looking for a recipe to use the almond pulp leftover from making almond milk. This recipe seemed so easy, plus I had all the ingredieknts, that I made it inmediately ,adding some raisins. It is sinfully delicious! Thank you!


Leave a Comment

Rate this recipe:  

Previous post:

Next post: