With just a few nutritious ingredients, you can mix up these No-Bake Peanut Butter Balls in minutes to share with the kids. They pack in protein and whole grains, and are a not-too-sticky treat or snack that stores well for days. Win, win, win!

no bake peanut butter balls in coconut on white plate

No-Bake Peanut Butter Balls

I love keeping healthy treats on hand so we have them when we want something sweet. These No-Bake Peanut Butter Balls are one of our favorites—and I love them extra since they store so well in the fridge!

These peanut butter balls don’t require too many ingredients and all you need to do to make them is to stir the batter together and portion out the balls. Easy and delish.

When I was working on this recipe, I wanted to balance the flavors to make an energy bite that wasn’t super sweet, but was just sweet enough. The balance of the complex carbs from oats, protein and fat from the nut butter, and the dried fruit makes for a balanced dessert (or snack!).

I love grabbing one of these for myself whenever I am starving but don’t have a ton of time to eat! And we love to include them in a Christmas cookie tray as a fun option in the mix.

Ingredients You Need

To make these peanut butter balls, you’ll need a few pantry staples. Here’s what you’ll want to have on hand:

ingredients in peanut butter balls

TIP: You can make these without coconut if you prefer. See the Notes for that info (and info on making them nut-free).

Ingredient Substitutions

  • Nut-free: Use sunflower seed butter instead of the peanut butter.
  • Gluten-free: Use a certified gluten-free rolled oats.
  • You can also omit the chocolate if you prefer.
  • If you want to skip the coconut, simply use additional oats in their place.

Step-by-Step Instructions

Here’s a look at the simple process involved in making this recipe. Scroll down to the bottom of the recipe for the full information.

how to make no bake peanut butter balls step by step
  1. If using rolled oats, grind them in a food processor or blender. (Skip this if using instant oats.) This creates more of a cookie-dough like final texture to the batter.
  2. Chop the chocolate chips if not using mini chips.
  3. Mix the batter together with a spoon and/or clean hands if it’s too stiff to mix.
  4. Portion out into rounds using a measuring spoon, roll in coconut if desired, and serve or store. You can store them in an airtight container with parchment paper or wax paper between the layers.

Frequently Asked Questions

What kind of peanut butter is best in this recipe?

I like to use natural creamy peanut butter without added sugar (like this kind from Smuckers) and you can use whichever dried fruit that sounds good—dried cranberries, cherries, apricots, or raisins.

Why are my peanut butter balls so sticky?

You can use the step of rolling them into shredded coconut to help take care of that issue. This recipe shouldn’t make super sticky balls, and putting them into the fridge can help, too.

How long can I store these no-bake cookies?

If you put them in an airtight container, you can store them for two weeks (or longer if they happen to last that long!). We prefer to store them in the fridge so they’re a little chilled when you serve them. They will last for at least a week at room temperature.

Can I make these peanut-free?

If you use Sunbutter or Wow Butter instead of peanut butter, you can make these nut-safe and peanut-free.

chopped chocolate on cutting board

How can I get the best texture in these peanut butter balls?

My best tips for making these have an awesome texture are these:

  • Grind the oats in a food processor or blender so they’re a finer texture. You can also use instant oats as a shortcut. This reduces the chewiness of the balls and makes them have a more cookie-dough-like texture.
  • Use mini chocolate chips or chop regular size chocolate chips a little smaller. I find that the less there are giant chunks of anything, the better the overall result. Plus, chopping the chocolate makes a smaller amount goes a long way.
no-bake chocolate peanut butter balls on white plate on striped tea towel

How to Store

Transfer to an airtight container and store in the refrigerator for up to 2 weeks. These are best stored and served cold to ensure that they hold together nicely.

You can also freeze peanut butter balls in a freezer bag with as much air removed as possible for up to 3 months. Thaw in the fridge or at room temperature.

Best Tips for Success

  • Grind the oats or use instant oats so the final balls have a cookie-dough like texture.
  • Warm the peanut butter and honey so they are easy to stir with a fork or spoon into the rest of the ingredients. (No need for a mixer!)
  • Chop the dark chocolate (or semi-sweet chocolate) so it’s more evenly distributed throughout the balls.
  • Use a fruit your kids like and cut into smaller pieces if needed.
  • Wet your fingers slightly if the batter is sticking to your hands OR chill the dough for 5-10 minutes to help it firm up and be a little less sticky.
  • Roll in coconut or skip that step. You can also coat in melted chocolate chips. I’ve melted ¼ cup dark chocolate chips in a heat-safe bowl with ½ teaspoon coconut oil. Heat in the microwave in 30 second increments, stirring in between, until melted. Use a fork to roll each bite in the melted chocolate, add a few sprinkles if desired, and transfer to a parchment-paper-lined tray. Chill in the fridge to set.
  • Dice up this peanut butter balls recipe for younger eaters and offer with a drink.

I’d love to hear your feedback on this recipe if you make it, so please chime in below with feedback!

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no bake peanut butter balls

Favorite No-Bake Peanut Butter Balls

With just a few healthy ingredients, you can mix up these No-Bake Peanut Butter Balls in minutes to share with the kids. They pack in protein and whole grains, and are a dessert or snack that stores well for days.
5 from 13 votes
Prep Time 15 minutes
Total Time 15 minutes
Cuisine American
Course Dessert
Calories 191kcal
Servings 12 (Makes about 24)

Ingredients

  • 2/3 cup peanut butter (I use creamy natural unsweetened)
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 3/4 cups shredded unsweetened coconut
  • 1 cup rolled oats (or instant oats)
  • 1/4 cup chocolate chips (roughly chopped or mini chips)
  • 1/4 cup dried cranberries (or cherries, dried apricots, and/or raisins, cut into smaller pieces if large)
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Instructions

  • Add the peanut butter and honey to a medium bowl. Warm in the microwave for 15 seconds.
  • If you want a more even final texture, grind the rolled oats and ½ cup of the coconut in a blender or food processor.
  • Stir the oats, coconut, chocolate chips and dried fruit into the bowl with the peanut butter and honey to combine well.
  • Use a tablespoon-size measuring spoon to portion out rounds.
  • Roll in the remaining coconut if desired. Serve.

Notes

  • Place onto a plate and refrigerate for 10 minutes. Transfer to an airtight container and store in the fridge for up to 2 weeks.
  • To make these without coconut, simply omit and use an equal portion of additional oats.
  • Nut-free: Use sunflower seed butter in place of the peanut butter.
  • Grind the oats or use instant oats so the final balls have a cookie-dough like texture.
  • Warm the peanut butter and honey so they are easy to stir as needed. 
  • Chop the chocolate so it’s more evenly distributed throughout the balls. (You can also do all chocolate and no dried fruit if desired.)
  • Use a dried fruit your kids like and cut into smaller pieces if needed.
  • Wet your fingers slightly if the batter is sticking to your hands OR chill the dough for 5-10 minutes to help it firm up and be a little less sticky.
  • Roll in coconut or skip that step.
  • You can also coat in melted chocolate chips. I’ve melted ¼ cup dark chocolate chips in a heat-safe bowl with ½ teaspoon coconut oil. Heat in the microwave in 30 second increments, stirring in between, until melted. Use a fork to roll each bite in the melted chocolate, add a few sprinkles if desired, and transfer to a parchment-paper-lined tray. Chill in the fridge to set.

Nutrition

Serving: 2g, Calories: 191kcal, Carbohydrates: 18g, Protein: 5g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Cholesterol: 1mg, Sodium: 70mg, Potassium: 154mg, Fiber: 3g, Sugar: 11g, Vitamin C: 1mg, Calcium: 12mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published April 2019.

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Comments

  1. 5 stars
    These were great and easy! This time around I used almond butter and I put the oats and coconut in my vitamix to chop them up a bit. I even added chia seed and flaxseed. And my one-year old enjoyed it!

    1. I think you can freeze all of them—the ones with graham crackers may not be quite as good as the ones with just oats, but I bet these would be totally fine. And thank you!

  2. I just made these with my 2.5 yo daughter; we had a great time and these are so easy to make! Not to mention they are so delicious. Thank you so much for all you share.

  3. Really easy and tasty- I used mini chocolate chips and raisins. My super picky toddler has already eaten two of them!

  4. 5 stars
    I made a double batch of these on Friday and they were gone by Monday!! Sooo good!! My husband and I ate more than what our daughter did. I will be buying a few jars of PB just so i can make bulk batches again (and again and again…)

  5. 5 stars
    These are SO delicious!! My 2 (almost 3) year old helped me make them and I’ve been enjoying them as a sweet treat as well.

  6. 5 stars
    I added a scoop of garden of life protein and greens and a few teaspoons of coco almond milk to the recipe, we didn’t have any chips or fruit on hand. I also substituted almond butter instead of peanut butter. So yummy!