Easy High Protein Peanut Butter Balls

Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Intensity: Beginner / Very Easy
Yield: 20-24 balls

The Last Bite: A No-Bake Powerhouse

Craving a snack that feels like a treat but fuels your body like a champion? Meet your new best friend: Easy High Protein Peanut Butter Balls. This recipe is the ultimate solution for the 3 PM slump, a pre-workout boost, or a sweet after-dinner bite that won’t derail your goals. With zero baking required and just a handful of wholesome ingredients, these energy bites come together in one bowl in under 15 minutes. They’re naturally sweetened, packed with plant-based protein and fiber, and infinitely customizable. Keep a batch in your fridge or freezer for a grab-and-go dose of sustained energy that tastes like a peanut butter cup decided to get healthy.

Ingredients

1 cup (250g) natural creamy peanut butter (drippy, not dry—see note)
⅓ cup (115g) pure maple syrup or honey
1 teaspoon pure vanilla extract
A pinch of sea salt (omit if your peanut butter is already salted)
1 ¼ cups (125g) old-fashioned rolled oats (certified gluten-free if needed)
⅓ cup (40g) ground flaxseed (or sub more oats)
½ cup (60g) vanilla or chocolate protein powder (whey, pea, or brown rice protein work well)
2-3 tablespoons unsweetened almond milk (or any milk), only if needed
For Rolling (Optional): ¼ cup (25g) mini chocolate chips, crushed peanuts, hemp seeds, or cocoa powder.

Equipment

Medium mixing bowl
Spatula or wooden spoon
Measuring cups/spoons
Baking sheet or plate
Parchment paper (optional, for easy cleanup)
Airtight container for storage

Method

1. Combine the Wet Ingredients (5 minutes)
In your medium mixing bowl, add the creamy peanut butter, maple syrup, vanilla extract, and a pinch of sea salt. Stir vigorously with a spatula until the mixture is completely smooth, glossy, and well-emulsified. This is your flavorful, sticky base.

2. Add the Dry Ingredients (5 minutes)
To the same bowl, add the rolled oats, ground flaxseed, and protein powder. Using your spatula, fold and stir until a thick, uniform dough forms. It will be stiff and may seem a bit dry at first. Test for consistency: Pinch a small amount between your fingers. If it holds together easily, you’re ready to roll. If it’s too crumbly and won’t stick, add almond milk, one tablespoon at a time, stirring after each addition, until the dough is pliable.

3. Roll into Balls (5 minutes)
Line a baking sheet or plate with parchment paper. Using a tablespoon or small cookie scoop, portion out the dough. Roll each portion firmly between the palms of your hands to form smooth, compact balls about 1-inch in diameter. If using optional coatings, roll the balls in your chosen topping now. Place each finished ball on the prepared sheet.

4. Chill and Set (30 minutes minimum)
Place the baking sheet in the refrigerator for at least 30 minutes to allow the balls to firm up. This step is crucial, as it allows the oats and flax to absorb moisture and creates the perfect chewy texture. For a firmer, longer-lasting snack, you can freeze them for 1 hour instead.

5. Store and Enjoy!
Transfer the chilled protein balls to an airtight container. They will keep in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Enjoy straight from the fridge for a cool, chewy treat, or let a frozen one thaw for 5 minutes.

Chef’s Notes & Customizations

Peanut Butter is Key: Use a natural, stirred peanut butter with oil on top. The natural oils are necessary for the right texture. Avoid commercial, hydrogenated peanut butters (like Skippy or Jif) as they will make the dough too stiff and dry.
Protein Powder Notes: The type of protein powder can affect texture. Whey protein tends to absorb more liquid. If your dough seems too wet after adding all ingredients, let it sit for 5 minutes, then add an extra tablespoon of oats or flaxseed.
Flavor Twists:
- Chocolate Lover: Add 2 tablespoons of cocoa powder with the dry ingredients and roll in mini chocolate chips.
- Tropical: Use almond butter, and add ¼ cup of chopped dried pineapple and coconut flakes.
- Espresso Boost: Add 1-2 teaspoons of instant espresso powder to the wet ingredients.
No Protein Powder? You can substitute with an additional ⅓ cup of ground oats or almond flour, though the protein content will be lower.

Nutritional Information

(Per ball, based on a yield of 22 balls, using whey protein powder and no optional coatings.)

Calories: 138 kcal
Total Carbohydrates: 10g
- Dietary Fiber: 2g
- Sugars: 5g (naturally occurring from maple syrup)
Protein: 7g
Total Fat: 8g
- Saturated Fat: 1.5g
Cholesterol: 5mg
Sodium: 55mg