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.
Can you interchange coconut flour with almond flour?
I don’t recommend it, they both work very differently.
Arman,
I made these yesterday and added some Enjoy Life mini chocolate chips and they turned out real good. I enjoy your recipes. Even this amateur cook has had success with. Thank you.
What can I use instead of coconut flour? I have problems with coconut products. And I don’t want to do an uncooked flour like oatmeal or rice flour or arrowroot powder. Thanks
You can try oat flour or almond flour.
Could u use sugar free pancake syrup for the sticky sweetner?
I don’t recommend it as it doesn’t stick!
My grandkids and I love these little bites of Super power as my
G-kids call them. My granddaughter asked me if we could add coconut flakes inside as well. Do you think that would be ok to add just a little?
I was searching for an easy snack and these hit the spot because of the protein and I added chocolate chips and coconut on the outside and I used date syrup they are so delicious thank you for this recipe
Hello,
I just want to say that I’M SO HAPPY I FOUND YOU ON IG!! 💙
So glad to have you here 🙂
My mixture is to thin and sticky can I add more coconut flour?
Yes please do!
Would oat flour work in this recipe? I’m not crazy about coconut flour. Maybe I’d use less, since oat flour absorbs lots of liquid?
Hi! sure will, you’ll need to add more oat flour.
Can I use almond flour instead of coconut flour
Not that I’ve tried but you can experiment and see
Has anyone made these with almond flour?
Several have, it needed at least twice the amount of coconut flour.
Great recipe for a perfect snack! thanks so much!
You are so welcome! 🙂
Have you tried it with almond nut butter? Sometimes difficult to get smooth sugar- and additive free peanut butter🙄!
Sure have! https://thebigmansworld.com/keto-almond-butter-balls/
Have you tried it with almond nut butter? Sometimes difficult to get smkoth sugar- and additive free peanut butter🙄!
Sure have! https://thebigmansworld.com/keto-almond-butter-balls/
Has anyone read through the comments from beginning to end?!!! It will give you a laugh how many times the same question is asked and answered! Power to you Arman for not getting frustrated answering people that ask questions over and over without taking the time to read the comments. Much patience you must have. Recipe is Great btw! Thanks
You are a legend, Dave!