3 Ingredient Peanut Butter Balls
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My 3 ingredient peanut butter balls are soft, fudgy, and full of peanut butter flavor. They take seconds to make. Enjoy them as a wholesome treat after dinner or a snack between meals.
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Why I love this peanut butter balls recipe
I usually grab some peanut butter oatmeal balls when I’m needing a substantial snack between meals, but when I want something a little more dessert-like, I make these 3-ingredient peanut butter balls. They are thick, fudgy, and perfectly satisfy the sweet tooth.
Peanut butter balls are ridiculously easy to make and, frankly, even easier to eat. They take just minutes to make and are incredibly easy to customize. I also adore the texture – I describe these as a cross between fudge and truffles. In fact, many of my family members refer to these truffles and buckeyes!
If you’d like to cover these in chocolate, try my chocolate peanut butter balls.
★★★★★ REVIEW
“Great recipe for a perfect snack! Thanks so much!” – Dana
Key Ingredients
- Peanut butter. Smooth and creamy peanut butter, not the crunchy type!
- Coconut flour. Thicker than other flours and has a cakier texture. You can easily find this low-carb and high-fiber flour at grocery stores and health food markets. Not a fan of coconut? I’ve tested these with both blanched almond flour and oat flour, and it worked just as well.
- Maple syrup. Adds sweetness and also helps bind the balls together. Honey or agave nectar will also work.
Find the printable recipe with measurements below.
How to make peanut butter balls
Step 1- Mix. In a large bowl, mix together all the ingredients.
Step 2- Shape. Roll the mixture into small balls.
Step 3- Set. Refrigerate the peanut butter balls for at least thirty minutes to firm up.
Arman’s recipe tips
- Choose the right peanut butter. Always use smooth peanut butter and not one that separates from the oil or one that is too chunky. I find all-natural peanut butter is best for these.
- If the balls appear too crumbly, add a few drops of water until you have a cohesive batter.
- Swap the peanut butter. I’ve made these with almond butter, cashew butter, and tahini, and it works just as well.
- Enhance the flavor. Add some salt, vanilla extract, or cocoa powder to change the flavor.
- Add mix-ins. Fold through some chopped nuts, chocolate chips, coconut flakes, or anything you like!
Storage instructions
To store: Place leftover peanut balls in an airtight container and refrigerate them for up to two weeks. If you intend on enjoying these within a few days, they will keep well at room temperature.
To freeze: Wrap the balls in parchment paper, place them in a ziplock bag, and store them in the freezer for up to 6 months.
Frequently asked questions
Use corn syrup or confectioners’ sugar instead of maple syrup or honey. I find these to be a little sweeter, but they will be just as delicious.
If your mixture is a little too sticky to roll into balls, add a little extra coconut flour until it thickens up.
This can happen with certain brands of peanut butter. To compensate, add a few drops of water until it becomes smooth.
I’ve received multiple comments asking if coconut flour can be replaced with something else, so I’ve tested it with oat flour and almond flour. Both work, but you’ll need to add up to 1 full cup of either flour. Coconut flour is super absorbent, so it needs less to shape into balls
3 Ingredient Peanut Butter Balls
Video
Ingredients
- 2 cups peanut butter
- 1/2 cup maple syrup
- 3/4 cup coconut flour
Instructions
- Line a large tray or plate with parchment paper and set aside.
- In a large mixing bowl, combine the peanut butter, maple syrup, and coconut flour and mix well. If the batter is too thick, add some water until a thick batter remains.
- Using your hands or a cookie scoop, form the dough into small balls and place them on the lined sheet. Refrigerate the peanut butter balls for 30 minutes or until firm.
Notes
- Peanut butter: Any smooth and creamy peanut butter works. Use any nut or seed butter.
- Coconut flour: Swap it out for oat flour or almond flour.
- Storage: Place leftover peanut balls in an airtight container and store them in the refrigerator for up to two weeks. If you intend on enjoying these within a few days, they will keep well at room temperature.
Very tasty treats for when I’m feeling hungry (and to use up the mountains of peanut butter I seem to have purchased). I substituted almond flour for the coconut flour, and agave for the maple syrup as per one of the comments below. They didn’t turn out like little balls because I scooped small portions with a spoon and then just pushed them gently onto parchment paper (I don’t really care what they look like, honestly). I keep them in the fridge as they do soften pretty quickly, and I jammed a chocolate chip into each one just because. Thanks for these!
Cat, thank you for sharing your feedback- I love the changes you made! This is one of the few recipes where almond flour and coconut flour can be swapped quite easily, and the syrup, too. Next time, try brown rice syrup if you can find some- I recently used that, and found it to work just as well, too.
Thank you for sharing your recipes!
My favorite peanut butter balls recipe, yummy!!
Love to hear that, Hollie- it’s such a simple one, too.
They all look so delicious. I can almost taste them.