Ingredients:

  • 1 ½ cups Old-Fashioned Rolled Oats
  • ¼ cup Ground Flaxseed (or Chia Seeds)
  • ¼ cup Desiccated Coconut (unsweetened)
  • ¼ tsp Fine Sea Salt
  • ½ cup Creamy Peanut Butter (natural, smooth)
  • ¼ cup Pure Maple Syrup (or Honey)
  • 1 tsp Pure Vanilla Extract
  • ¼ cup Mini Semi-Sweet Chocolate Chips

Instructions:

  1. Combine the Dry Base: In a large mixing bowl, thoroughly combine the rolled oats, ground flaxseed (or chia), desiccated coconut, and sea salt. Give it a good stir to ensure even distribution.
  2. Add the Wet Ingredients: Measure and add the creamy peanut butter, maple syrup (or honey), and vanilla extract directly to the dry ingredients.
  3. Mix to Form a Dough: Use a spatula to mix the ingredients. Continue mixing until the oats are fully coated and the mixture begins to resemble a thick, sticky dough that holds its shape when squeezed.
  4. Fold in the Mix-Ins: Gently fold in the mini chocolate chips until they are evenly distributed throughout the dough. Avoid overmixing once the chips are added.
  5. Chill the Dough (Non-Negotiable): Cover the bowl and chill the dough in the refrigerator for a minimum of 30 minutes. This step is vital—the dough firms up, making rolling much easier and less messy.
  6. Scoop and Roll: Remove the chilled dough. Using a small cookie scoop or a tablespoon, portion out the mixture and roll each portion between your palms to form neat, tight balls (roughly 1.5 inches / 4 cm in diameter).
  7. Final Set and Storage: Place the finished energy balls on a parchment-lined tray. Transfer to an airtight container and refrigerate for up to two weeks.