Peanut Butter Protein Balls
These Peanut Butter Protein Balls are soft, chewy, and made with wholesome ingredients like oats, flaxseed, maple syrup, and whey protein powder. Each no-bake ball contains about 5 grams of protein and comes together in minutes for an easy, meal-prep-friendly snack!
If you’re anything like me, you want snacks that are nourishing but still feel like a treat. These Peanut Butter Protein Balls are exactly that — they’re soft and chewy, lightly sweetened with maple syrup, and studded with dark chocolate chips. If you love peanut butter snacks, you might also enjoy my protein peanut butter cups, which are another easy treat and a good source of protein.
What I love most about this recipe is the texture. They don’t taste dry or chalky like some protein snacks can. The peanut butter keeps them tender, the flax seed meal binds them together, the oats add just the right amount of chew, and the vanilla whey protein powder blends in seamlessly.
They roll easily without chilling and store beautifully in the refrigerator or freezer. Each ball includes about 5 grams of protein, so they’re surprisingly satisfying. I usually eat two, which makes a filling 10-gram protein snack.
It’s much more cost effective to make this no-bake peanut butter protein balls recipe over purchasing protein bars, etc., and they’re so easy and even more delicious. 🙂
Why this recipe works
- Simple, real food ingredients
- Soft and chewy (not dry or crumbly)
- 5g protein per ball (varies based on brand of protein powder)
- No baking required
- Freezer-friendly and great for meal prep
- More affordable than store-bought protein snacks
Recipe ingredients
- Natural creamy peanut butter. Use drippy-style peanut butter for best texture. Stir well before measuring.
- Old-fashioned rolled oats. Adds a chewy texture. Quick oats may be used but the texture won’t be as chewy. Do not use steel cut oats.
- Ground flaxseed meal. Adds fiber and helps bind the mixture.
- Vanilla whey protein powder. Adds protein without overpowering the flavor. Unflavored protein powder works well too.
- Pure maple syrup. Naturally sweetens and helps bind the dough.
- Mini dark chocolate chips. Distribute more evenly throughout each bite.
See the recipe card below for the full list of ingredients and quantities.
How to make no-bake peanut butter protein balls
Pro tip: Use natural peanut butter with just peanuts and salt. If your peanut butter is solid, place it in a microwave safe bowl and heat it for 10-20 seconds in the microwave to soften it.
See the recipe card below for full instructions.
Tips for Success
- I’ve tested this recipe with both whey protein powder and plant-based protein powder. Keep in mind the texture (and amount of protein) will vary based on which type or brand you use.
- If the mixture feels dry or cracks while rolling, add 1 tablespoon milk (dairy or non-dairy) and mix again. If still dry, add up to 1 tablespoon more milk.
- If it feels slightly sticky, add an additional tablespoon of flax seed meal.
- For firmer protein balls, chill before serving.
- Store in the refrigerator up to 1 week or freeze up to 3 months.
Optional Higher-Protein Version
For more protein per ball, increase the whey protein to 1/2 cup and add 1–2 tablespoons dairy or non-dairy milk as needed to maintain a soft texture.
Recipe FAQs
Yes, if you use certified gluten-free oats.
Yes, but the texture may vary. Plant-based protein powders absorb moisture differently and can make the mixture drier, so you may need dairy or non-dairy milk to achieve a soft, chewy texture.
Yes. Store in an airtight container and freeze up to 3 months. Let sit at room temperature for a few minutes before eating.
Each ball contains approximately 5 grams of protein, depending on the brand of protein powder used.
For a higher-protein version, increase the whey protein to 1/2 cup and add 1–2 tablespoons almond milk as needed. This will increase the protein per ball while maintaining a soft texture.
More snack recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Peanut Butter Protein Balls
Ingredients
- 1 cup natural peanut butter
- 1/3 cup maple syrup
- 2/3 cup rolled oats
- 1/3 cup vanilla whey protein powder sub with plant-based
- 1/4 cup flaxseed meal
- 1/3 cup mini dark chocolate chips
Instructions
- Line a rimmed baking sheet with waxed paper or parchment paper and set aside.
- Place the peanut butter and maple syrup and vanilla in a medium bowl and stir until well combined. If the peanut butter is not soft, microwave it for about 20 seconds to soften it before adding the maple syrup.1 cup natural peanut butter, 1/3 cup maple syrup
- Add the oats, protein powder and flaxseed meal to the peanut butter mixture and stir until well incorporated. Fold in the chocolate chips.2/3 cup rolled oats, 1/3 cup vanilla whey protein powder, 1/4 cup flaxseed meal, 1/3 cup mini dark chocolate chips
- Using a 1 1/2" cookie scoop, scoop out the mixture and roll it into balls until you've used it all. Place the protein balls on the prepared pan and chill 20-30 minutes as needed. If they're firm enough, they may be eaten immediately. Enjoy!
Notes
- Pro tip: The type of protein powder that you use will affect the texture of the protein balls. If the dough is too dry, add 1-2 tablespoons of dairy or non-dairy milk. If the dough is too sticky, add 1-2 more tablespoons of protein powder or flaxseed meal.
- Store peanut butter protein balls in the refrigerator for up to 1 week or freeze for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
2 Comments on “Peanut Butter Protein Balls”
I love making protein balls, especially ones with peanut butter! I’ll have to try your version out soon.
They are some of the best snacks to have around! Hope you get to try them Nicole!