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peanut butter protein ball
TahiraJaved

No-Bake Peanut Butter Protein Balls for Busy Days

These Peanut Butter Protein Balls combine rolled oats, creamy peanut butter, honey, and vanilla protein powder into a chewy, lightly sweet bite that needs no baking.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 9 People
Course: Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Protein Balls:
  • 1 cup old fashioned rolled oats
  • 1/2 cup natural creamy peanut butter
  • 1/3 cup honey or maple syrup
  • 1/2 cup vanilla protein powder
  • 2 tbsp ground flaxseed or chia seeds
  • 1/4 cup mini dark chocolate chips
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 to 3 tbsp milk only as needed
For Rolling, Optional:
  • 2 tbsp finely chopped peanuts
  • 1 tbsp unsweetened cocoa powder

Equipment

  • 1 Medium mixing bowl brings the dough together in one place
  • 1 Sturdy spatula or spoon mixes the thick, sticky dough
  • 1 Small cookie scoop portions the balls evenly
  • 1 Baking sheet lined with parchment holds the rolled balls while they firm up
  • 1 Airtight container stores the finished balls in the fridge

Method
 

  1. Stir peanut butter, honey, vanilla, and salt until smooth.
  2. Add oats, protein powder, and flaxseed; stir until a thick dough forms.
  3. Add milk a tablespoon at a time only if the dough is crumbly.
  4. Fold in the mini chocolate chips.
  5. Roll heaping tablespoons of dough into balls with damp hands.
  6. Roll in chopped peanuts or cocoa, if desired.
  7. Chill 30 minutes for a firmer texture, then store in an airtight container.
    8. Add the milk or extra oats one tablespoon at a time; the right dough holds together when squeezed and is only slightly sticky.

Notes

  • Stir natural peanut butter well so the oil is fully mixed in.
  • Measure the protein powder carefully to avoid dry, chalky balls.
  • Dampen your hands to keep the dough from sticking.
  • A small cookie scoop keeps the balls uniform.
STORAGE: Refrigerate up to 10 days or freeze up to 3 months.
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