- 1 cups gluten free certified rolled oats
- 1/2 cup peanut butter
- 1/2 cup roasted salted peanuts
- 1/2 cup mini chocolate chips I used dairy free
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- pinch of fine sea salt
In a medium bowl, combine the oats, peanut butter, peanuts, chocolate chips, honey, vanilla extract, and salt and mix well.
Cover and refrigerate for 20 to 30 minutes.
Form the balls by scooping a heaping tablespoon of the mixture and rolling it between your palms. (makes 12)
Store in an airtight container in the fridge for up to 5 days.
This recipe is from The Easy Gluten Free Cookbook from Lindsay Garza and has been published here with permission from Rockridge Press.
NUT-FREE TIP: Try sunflower seed butter and sunflower seeds
instead of the peanut butter and peanuts.
Serving: 1g | Calories: 134kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 47mg | Potassium: 79mg | Fiber: 1g | Sugar: 15g | Vitamin A: 17IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.3mg
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.