Ingredients:

  • 1 cup Creamy Peanut Butter (Natural style)
  • 2 cups Rolled Oats (Old-Fashioned)
  • 1/2 cup Honey or Maple Syrup
  • 1/4 cup Ground Flaxseed (Optional)
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Unsweetened Cocoa Powder (Optional Coating)
  • 1/4 cup Shredded Coconut (Fine, Optional Coating)

Instructions:

  1. In a large mixing bowl, combine the peanut butter, honey (or maple syrup), and vanilla extract. Use a rubber spatula to mix thoroughly until the ingredients are completely smooth and uniform. This creates the foundational sticky binder.
  2. Add the rolled oats and ground flaxseed (if using) to the wet mixture. Fold the ingredients gently until the oats are evenly coated and the mixture begins to thicken. Ensure there are no pockets of dry oats remaining at the bottom of the bowl.
  3. Test the dough by pressing a small amount between your fingers. It should hold its shape without being overly sticky or crumbly. If too dry, add 1 tablespoon of milk at a time. If too wet, add 1-2 tablespoons of additional rolled oats or flaxseed meal.
  4. Using a small cookie scoop or a tablespoon, scoop the mixture and roll quickly between your palms to form smooth, compact balls. Place the finished balls onto a parchment-lined baking sheet.
  5. If using a coating, roll the newly formed balls immediately through the desired topping (coconut or cocoa powder) before chilling.
  6. Transfer the baking sheet to the refrigerator and chill for at least 30 minutes. This step is crucial for firmness, allowing the oats to fully absorb the moisture.