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Stack of no-bake energy balls with chocolate chips on a white plate

Easy No-Bake Energy Balls That Actually Hold Together

Chewy, no-bake energy balls made with oats, peanut butter, honey, flaxseed, chia seeds, and mini chocolate chips. Warm the binder, stir, chill 30 minutes, and roll
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Prep Time 15 minutes
Cook Time 1 minute
Chilling Time 35 minutes
Total Time 51 minutes
Servings: 20 balls
Course: Snack
Cuisine: American
Calories: 224
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 1/2 cups old-fashioned rolled oats not quick oats
  • 1/4 cup ground flaxseed
  • 2 tablespoons chia seeds
  • 1/2 cup mini semisweet chocolate chips
Binder
  • 1/2 cup creamy peanut butter regular style, stirred until smooth
  • 1/3 cup honey
  • 1 teaspoon alcohol-free vanilla extract
Optional
  • 1 to 2 tablespoons water only if the dough is crumbly

Equipment

  • Medium microwave-safe bowl
  • Silicone spatula
  • No. 40 cookie scoop (about 1 1/2 tablespoons)
  • 9x13-inch rimmed baking sheet lined with parchment
  • Airtight glass container with lid

Method
 

  1. Add the peanut butter and honey to the microwave-safe bowl and heat on high for 20 seconds. Chef's Note: Warm binder coats every oat flake. Stir in the vanilla until the mixture looks glossy and falls off the spatula in a thin ribbon.
  2. Add the oats, flaxseed, and chia seeds. Fold with the spatula for 1 minute, scraping the bottom of the bowl, until no dry oats are visible and the dough looks evenly speckled.
  3. Let the dough rest for 5 minutes, until the bowl feels warm instead of hot against your palm. Fold in the chocolate chips with about 10 strokes, until chocolate dots show evenly through the dough.
  4. Cover the bowl and refrigerate for 30 minutes, until a small piece holds its shape after you squeeze it. If the dough still crumbles, stir in 1 tablespoon of water at a time, up to 2 tablespoons.
  5. Scoop level portions onto a parchment-lined baking sheet, making 20 in total, with about 1 inch between them. This takes about 4 minutes. Each portion should look like a smooth, compact mound about the size of a walnut.
  6. Dampen your palms with water and roll each portion between your hands for 10 seconds, until the surface looks smooth and shows no cracks. Rewet your hands after every 5 balls.
  7. Pack the balls in the airtight container in a single layer, which takes about 2 minutes. Cover and refrigerate if not eating right away. They are ready to enjoy as soon as they feel firm and cool to the touch.

Notes

If you use natural peanut butter, stir it well, add 1/4 teaspoon fine salt, and chill the dough 10 minutes longer.
Babies under 12 months should not eat honey. Use maple syrup in the same amount if a baby will share a bite.
Storage: Refrigerator up to 4 days in an airtight container. Freezer up to 3 months in a freezer-safe zip bag.