With just a few healthy ingredients, you can mix up these No-Bake Peanut Butter Balls in minutes to share with the kids. They have less added sugars than most similar cookies, 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
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! They 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.
Healthy No-Bake Peanut Butter Cookies
When I was working on this recipe, I made sure that I didn’t fully rely on honey to hold them together. This means that there’s enough for sweetness, but there’s not so much that they’re too sweet. 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).
Ingredients in No-Bake Peanut Butter Balls
To make these peanut butter balls, you’ll need:
- peanut butter
- vanilla extract
- rolled oats
- dried fruit
- shredded unsweetened coconut
- chocolate chips
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.
How to Make Peanut Butter Balls Step-by-Step
Here’s a look at the simple process involved in making this recipe.
- Gather your ingredients.
- Grind the oats in a food processor or blender if not using instant oats.
- Chop the chocolate chips if not using mini chips.
- Mix the batter together.
- Portion out into rounds, roll in coconut if desired, and serve or store.
Are these no-bake cookies gluten-free?
If you use certified gluten-free oats, you can easily make these gluten free.
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.
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.
Can I make these peanut-free?
If you use Sunbutter instead of peanut butter, you can make these nut-safe and peanut-free.
Are these healthy enough to serve as a snack?
I’m of the mind that all things in moderation is best. So yes, you can totally serve these as a snack! These are one of my personal favorites when I’m hungry for a small bite of something sweet and the kids love having one or two as an afternoon snack with milk.
Is there anything I need to keep in mind when serving these to kids?
Younger toddlers may benefit from having these chopped into bite-size pieces. So simply cut them with a knife and offer them that way with a drink to ensure that they don’t have any trouble moving the mixture around in their mouths.
Tips for Making the Best Peanut Butter Balls
- 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 into the rest of the ingredients.
- Chop the 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.
I’d love to hear your feedback on this recipe if you make it, so please chime in below with feedback!Print
If you want to make an all chocolate version, just omit the dried fruit and use additional chocolate chips!
- 2/3 cup creamy natural unsweetened peanut butter
- 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, chopped, or mini chips
- 1/4 cup dried cranberries, cherries, dried apricots, and/or raisins, cut into smaller pieces if large
- 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 1/2 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.
To store: 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.
To make these nut-free: Use Sunbutter 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 into the rest of the ingredients.
Chop the 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.