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 minutes to make. Enjoy them as a simple treat after dinner or a snack between meals.
3 ingredient peanut butter balls are a quick and easy treat
I usually grab some peanut butter oatmeal balls when I need 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 call 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
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes and substitution tips. Full measurements are in the recipe card below.
- Peanut butter. Always use smooth peanut butter, not one that separates from the oil too much or is too chunky. I find all-natural, well-stirred peanut butter is best for these.
- Coconut flour. Thicker than other flours, with 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. It adds sweetness and helps bind the balls together. Honey or agave nectar will also work.
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
- Too crumbly? If the balls appear too crumbly, add a few drops of water until you have a cohesive batter.
- Too sticky? If the mixture is too sticky, add a little extra coconut flour until it thickens up.
- 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 plan to enjoy these within a few days, they will keep well at room temperature.
To freeze: Wrap the balls in parchment paper, place them in a Ziploc bag, and store them in the freezer for up to 6 months.
More simple 3-ingredient desserts
If you love these 3 ingredient peanut butter balls, here are a few more 3 ingredient treats to try:
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.
I will definitely make this anything peanut butter or coconut I’m in
Two of my favorite things, Robin!
Perfect for a pre- or post- workout snack, filling, satisfying and nutritious energy
Love that, Judy- we are so similar, I usually have one at 11 before my workout!
Peanut butter balls
Can I just use regular flour? That’s what I have. Thank you!
Hi Linda- you can, but you’d need to heat treat the flour first. I explain this process in my vegan cookie dough recipe. Just follow that then use the flour in these peanut butter balls.
In order to up the protein level per ball, can some vanilla or chocolate plant-based protein powder be added? If so, how many grams, pls.? Ty!
Hi Barry- absolutely! I’d add 1/2 cup of protein powder (about 40-50 grams), then just have some water or milk on hand to thin it out. Add enough to roll into balls.
TY so much! Trying the protein upped version today. Love all ur protein recipes, esp. the breakfast ones, btw. Also made ur Empress Chicken for the first time yesterday, and it was a big hit. Many thx!
Love that, Barry. I appreciate you taking the time to let me know!
So easy and is almost like fudge. I used Almond flour as that’s what I had in and added the extra 1/4 Cup. ( total 1Cup). Very good !
Thanks Dittie. Good thinking on the almond flour and increasing it a tad for structure- this is one of those recipes where the coconut flour can be substituted for oat or almond, provided it is a little more 🙂
sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooogood
Haha, thank you. I’m so glad you enjoyed these!
These came out really good and it only took a few minutes to make them. They don’t stick to your hands when you roll them, which is a problem I’ve encountered with some other peanut butter or energy ball recipes. My son whose been begging me for peanut butter balls is very happy
Yes! Absolutely, Crystal. We make sure it is as easy as possible and NOT sticky like other ones! 🙂 I’m so glad your son enjoys them too 🙂
Nice ,I love it
Thanks for the lovely feedback and star rating, Debbie 🙂
Peanut butter balls are great.
Thanks for the feedback, Jim!
So easy
Thanks so much, Jim- so glad you’ve enjoyed the recipe!
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.