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Home Recipe Index Snacks

Chocolate Peanut Butter Oatmeal Balls

5 /5
Jump to Recipe Rate Recipe
By: Rachel TiemeyerPosted: 6/3/25Updated: 6/6/25

This post may contain affiliate or sponsored links. Please read our disclosure policy.

These freezer-friendly chocolate peanut butter oatmeal balls come together in minutes and are full of all real food ingredients. These delicious, chocolatey no bake cookies make great after-school snacks.

“Like a decadent chocolate truffle but healthy! Not too sweet, a lovely texture & a nice change to the usual date based energy ball. I also loved how quick and easy these were to make – only 1 bowl & a few minutes work. I’ll definitely make again.” – Anna ⭐️⭐️⭐️⭐️⭐️

Chocolate peanut butter oatmeal balls stacked on a plate with bowls of quick oats and cocoa powder next to them. this …


 
Table of Contents
  • Why We Love This Recipe
  • Ingredients
  • How to Make Chocolate Peanut Butter Oatmeal Balls
  • Freezing Instructions
  • FAQs
  • More Chocolate Peanut Butter Snacks
  • Chocolate Peanut Butter Oatmeal Balls
  • Recipe Contributor: Rachel Riegel

Why We Love This Recipe

  • Similar to our Peanut Butter Protein Bars, this recipe is an easy, homemade treat that is packed with wholesome ingredients.
  • Like our Powerball Cookies, they are made with just a few pantry ingredients you can keep on hand.
  • Chocolate peanut butter oatmeal balls are gluten-free, dairy-free, and vegan.
  • Little hands love to help roll them, and since all the ingredients are edible, they can lick their hands and eat the scraps to their little heart’s delight.

Ingredients

Ingredients for chocolate peanut butter oatmeal balls measured out and labeled.

Ingredient Notes

  • Coconut Flakes – These are different in size and texture from shredded (or desiccated) coconut. Coconut flakes are much more common and easier to find in stores, and they come sweetened or unsweetened. Unsweetened is recommended for this recipe.
  • Honey – You can easily sub maple syrup.
  • Quick-Cooking Oats – You can use old-fashioned oats, but they are larger in size and will affect the final texture of the bites. We prefer the quick oats.

How to Make Chocolate Peanut Butter Oatmeal Balls

Mix Ingredients

In a microwave safe mixing bowl, add the honey and nut butter. Microwave in 20-second increments and stir until just melted. Add in the cocoa powder, coconut flakes, oats, vanilla, and sea salt. Stir until well combined.

Creamy peanut butter and honey being whisked together in a bowl.
Coconut flakes, cocoa powder, and quick oats dumped on top of honey and peanut butter in a bowl.

Shape Dough

Use a medium cookie dough scoop or a spoon to scoop out heaping tablespoon-sized amounts of the mixture. (Tip: Wet your hands so the dough doesn’t stick to them.) Roll the dough into balls and place them on a parchment-lined or foil-lined rimmed baking sheet.

Chocolate peanut butter oatmeal mixture with a scoop in the bowl ready to be rolled into balls.

Freeze

Place the baking sheet in the freezer until energy bites are firm, about 1 hour. Transfer the cookie bites to a freezer storage container or bag and store in the freezer for up to 3 months.

P.S. You can also store these in the fridge for about 5 days in an air-tight container.

A person placing one protein ball on a baking sheet full of them with a scoop of the chocolate peanut butter mixture in the other hand ready to roll into a ball.

Enjoy!

When ready to eat, set out on the counter to thaw or microwave an energy bite for just 10 seconds or so.

A plate of chocolate peanut butter oatmeal bites with one broken up to see the inside.

Freezing Instructions

I love to prep these in bulk and freeze for quick snacks or to send in lunchboxes. Here’s how:

 

Freeze For Later: Flash freeze them on a sheet pan until they are solidly frozen (about 1-2 hours) and place in a freezer bag or container. Seal tightly and freeze.

Prepare From Frozen: Pull out however many cookies you want and let them thaw on the counter for a few minutes or microwave for about 10 seconds.

A glass container of chocolate peanut butter oatmeal bites in a single layer ready to be stored in the freezer.

FAQs

What is the difference between coconut flakes and shredded coconut?

Coconut flakes are different in size and texture from shredded (or desiccated) coconut. Coconut flakes are much more common and easier to find in stores, and they come sweetened or unsweetened. Unsweetened is recommended for this recipe.

What can I use instead of peanut butter?

Although it will change the flavor some, you can substitute almond butter or sunbutter for the peanut butter.

What can I use in place of the coconut?

You can use more oats, some ground flaxseed, or chia seeds.

More Chocolate Peanut Butter Snacks

Powerball cookies stacked up on a plate.

Powerball Cookies

Pretzels dipped in peanut butter chocolate drying on a plate.

Healthy Chocolate Covered Pretzels

A spoonful of chocolate mug cake being lifted from the mug.

Chocolate Protein Mug Cake

oats, peanut butter, chocolate chips, and bananas in mason jar on a counter

Peanut Butter Cup Overnight Oats

See All Snacks

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

A glass container of chocolate peanut butter oatmeal bites in a single layer ready to be stored in the freezer.
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

Chocolate Peanut Butter Oatmeal Balls

These no bake treats come together in minutes and are full of all real food ingredients. I don’t feel quite so bad grabbing a few of these delicious, chocolatey cookies!

Yield: 22–24 balls 1x
Prep: 15 minutesTotal: 15 minutes
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Ingredients

  • 1/2 cup honey
  • 1 cup peanut butter
  • 1/4 cup 100% cocoa powder (or raw cacao powder)
  • 3/4 cup unsweetened coconut flakes
  • 1 1/2 cups quick cooking oats
  • 1 teaspoon pure vanilla
  • a pinch sea salt

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

  1. Mix Wet Ingredients: In a medium microwave-safe mixing bowl, add the honey and nut butter. Microwave in 20-second increments and stir until just melted.
  2. Add Dry Ingredients: Add in the cocoa powder, coconut flakes, quick oats, vanilla, and sea salt. Stir until well combined.
  3. Roll Cookies: Use a medium cookie dough scoop or a spoon to scoop out heaping tablespoon-sized amounts of the mixture. (Tip: Wet your hands so the dough doesn’t stick to them.) Roll the dough into balls and place them on a parchment-lined or foil-lined rimmed baking sheet if freezing for later. 
  4. How to Store:
    1. Refrigerator: Place in an air tight container in the fridge for up to 5 days.
    2. Freezer: Place the baking sheet in the freezer until energy bites are firm, about 1 hour. Transfer the cookie bites to a freezer storage container or bag and store in the freezer for up to 3 months. When ready to eat, set out on the counter to thaw or microwave an energy bite for just 10 seconds or so.

Notes/Tips

  • We retested, simplified, and improved our original No Bake Chocolate Oatmeal Energy Bites recipe in May 2025. (The original recipe is linked in PDF format.)
  • Gluten-Free Version: Be sure to buy certified gluten-free oats.
  • If you use a fresh, all-natural peanut butter, these may be a bit looser/softer than ours. We used Natural Jif brand.
  • Coconut flakes are different in size and texture from shredded (or desiccated) coconut. Coconut flakes are much more common and easier to find in stores, and they come sweetened or unsweetened. Unsweetened is recommended for this recipe.
  • If you want to leave out the coconut, you can use more oats, some ground flaxseed, or chia seeds.
  • Maple syrup can be substituted for honey.
  • Old-fashioned oats can be used in place of quick-cooking oats, but they are larger in size and will affect the final texture of the bites.
© Author: Rachel Tiemeyer
Cuisine: American Method: No Cook

Did you make this?

Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Rate Recipe

Tag Us on Instagram

Rachel Riegel, guest recipe contributor to Thriving Home.

Recipe Contributor: Rachel Riegel

Pastry Chef Rachel Riegel developed and rigorously tested this recipe for Thriving Home.

Rachel grew up in northern Michigan with a family that loved to cook and bake. She attended a career center for culinary and baking and pastry arts in high school and went to college at The Culinary Institute of America in Hyde Park, New York. She graduated in August 2023 with a Bachelor’s in Food Business Managment and Baking and Pastry Arts.

In her free time, she loves to read, listen to true crime podcasts, go on walks, travel, and spend time with her fiancé.

Chocolate peanut butter oatmeal balls in a glass container to be frozen.
521 shares
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Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. Eileen Phillips says

    Posted on 6/10/25 at 4:29 pm

    These are delicious!

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 6/11/25 at 11:39 am

      So glad you enjoyed these Eileen! Thanks for leaving a review.

      Reply
  2. Lori in ND says

    Posted on 6/9/25 at 3:47 pm

    I love this recipe. Simple and easy to make. I took one to work for afternoon snack today. I will need to make another batch soon. My son found them in the fridge and they are quickly disappearing.

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 6/10/25 at 8:43 am

      Any recipe that disappears has to be a good one! 🙂 Thanks for taking the time to leave a review Lori.

      Reply
  3. Michelle Carpenter says

    Posted on 6/7/25 at 3:26 pm

    These were easy to make. I finished my jar of chocolate sunbutter, adding in a little PB to get the measured amount. I had flake coconut on hand and crushed it to make it a little smaller. My son tried one and liked it. Yay. I will take these to work for a snack and freeze some for later. Thanks for a tasty recipe.

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 6/8/25 at 1:20 pm

      Terrific! Glad to hear you and son enjoyed these. Thanks for leaving a review Michelle.

      Reply
  4. Jen says

    Posted on 6/5/25 at 12:24 pm

    Can I make these without coconut flakes? Or is there something I can substitute it with? Thanks!

    Reply
    • Rachel Tiemeyer says

      Posted on 6/6/25 at 7:41 am

      Hi Jen. You can just use either more oats, some ground flaxseed, or chia seeds. I hope that helps!

      Reply
  5. Anna says

    Posted on 6/4/25 at 3:28 am

    Like a decadent chocolate truffle but healthy! Not too sweet, a lovely texture & a nice change to the usual date based energy ball. I also loved how quick and easy these were to make – only 1 bowl & a few minutes work. I’ll definitely make again. Thank you!

    Reply
    • Rachel Tiemeyer says

      Posted on 6/4/25 at 8:27 am

      Thanks for the review, Anna. So glad they were a hit!

      Reply
  6. Katelyn says

    Posted on 4/22/21 at 12:55 pm

    These are so delicious and satisfying! They have such a wonderful flavor. I made a bunch to take on our family vacation.

    Reply
    • Rachel Tiemeyer says

      Posted on 4/22/21 at 2:27 pm

      Awesome to hear that, Katelyn. Thank you for the review!

      Reply
  7. Karen says

    Posted on 2/22/21 at 5:15 pm

    My kids went wild for these! I should make them again soon…

    Reply

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