Ingredients
Scale
- 1 cup old-fashioned rolled oats (ensure certified gluten-free if needed)
- 1/2 cup creamy natural peanut butter or almond butter
- 1/3 cup honey or pure maple syrup
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon ground flax seeds or chia seeds
- 1/2 teaspoon vanilla extract
- 1/4 cup mini dark chocolate chips
- A pinch of sea salt
Instructions
- In a large mixing bowl, whisk together the rolled oats, cocoa powder, ground flax seeds, and sea salt. Ensure there are no large clumps of cocoa powder so the flavor distributes evenly throughout the mixture. Using a whisk or a fork helps break up any stubborn cocoa bits.
- Add the peanut butter, honey, and vanilla extract to the dry mixture. Use a sturdy spatula or a wooden spoon to stir everything together. Continue mixing until the oats are fully coated and the dough becomes thick and sticky. If the mixture seems too dry, add an extra teaspoon of honey; if it is too wet, add a tablespoon more of oats.
- Gently fold in the mini dark chocolate chips. Once combined, use a small cookie scoop or a tablespoon to portion out the dough. Roll the mixture between your palms to form smooth, round balls about one inch in diameter. Place the finished balls on a parchment-lined plate or airtight container. Chill in the refrigerator for at least 30 minutes to help them firm up before serving.
- Cook Time: 15 minutes