Peanut Butter Cookie Dough Balls

Sweet peanut butter cookie dough, dotted with semi-sweet chocolate chips. Bite-size dreams that literally melt in your mouth.

Healthy too? Yes! These one-bowl, no-bake balls are high in protein, rich in complex carbs, vegan, and wholesome enough to be enjoyed any time of day (including before and after workouts). Store them in the refrigerator for up to one week (and in the freezer for up to 3 months) and you'll always have a dreamy sweet treat at your fingertips.

Peanut Butter Cookie Dough Balls

3/4 cup coconut oil, melted and still warm
3/4 cup pure maple syrup (if your maple syrup is cold, warm it or bring it to room temperature so it doesn't solidify the coconut oil)
1 teaspoon vanilla extract
1 cup chunky peanut butter
2 cups quick-cooking oats
3/4 cup all-purpose flour
1/2 cup mini semisweet chocolate chips (for vegan balls, opt for vegan chips)

In a large bowl, whisk together the coconut oil, maple syrup, peanut butter, and vanilla. Whisk until blended and smooth. Fold in the oats, flour, and chocolate chips. Place the bowl in the refrigerator to chill for 1 hour, until the dough is firm enough to shape.

Shape the mixture into 50-55 balls and transfer the balls to a parchment-lined baking sheet.
Return the baking sheet to the refrigerator and chill for 30 minutes (and up to 3 days). Keep chilled until ready to serve. Store leftovers in an airtight container in the refrigerator for up to 1 week. Or store in the freezer for up to 3 months.

Makes 50-55 balls