These healthier peanut butter balls don’t require any baking or cooking. They are just 3 ingredients and don’t contain any wheat flour, eggs, refined sugar, dairy, butter or oil. They take only a few minutes to prepare and store well.
Peanut butter balls on a small white plate

These peanut butter balls make a nice snack or dessert. I like to make a large batch and store them in the fridge for whenever I need a quick treat. You can also dip them in melted chocolate for a more indulgent snack.

Ingredients

  • Coconut flour
  • Peanut butter
  • Maple syrup

Coconut flour: Coconut flour absorbs the extra moisture from the peanut butter and syrup so that the balls are not too wet and sticky. You don’t really taste the coconut flour in the peanut butter balls, but it gives them a texture similar to the filling of a chocolate peanut butter cup candy. If you need a substitute for coconut flour, this recipe does work with almond flour but you need to use more almond flour than coconut flour and the balls won’t firm up as much with almond flour. I prefer the texture of these balls with coconut flour but it does work with superfine almond flour as well.

Peanut butter: Make sure to use natural peanut butter with no added oils. The balls will not firm up if you use peanut butter with added oils.

Maple syrup: A little maple syrup is used to add sweetness and bind the balls. I recommend using maple syrup and not honey. The mixture will not thicken and set as well if you use honey.

How to Make No Bake Peanut Butter Balls

  • The coconut flour, peanut butter and maple syrup are mixed together. Allow the mixture to sit for about 5 minutes so that the coconut is able to absorb some of the excess moisture.
  • Use a 1 tablespoon cookie scoop to scoop the mixture and roll into smooth balls. Place the balls onto your prepared baking sheet.
  • Place into the fridge for about one hour or until set. The balls are then ready to enjoy.

A pile of No Bake Peanut Butter Balls

Texture

These peanut butter balls are creamy but do have some texture. The texture is very similar to the inside of a chocolate peanut butter cup candy. The balls are also lightly sweet.
A peanut butter ball with a bite taken from it

More No Bake Ball Recipes

A stack of peanut butter balls

5 from 5 votes

3 Ingredient No Bake Peanut Butter Balls

These peanut butter balls are a healthier, high protein snack that needs just 3 ingredients. They don't require any wheat flour, eggs, refined sugar, dairy, butter or oil. They also don't require any baking or cooking. They make an easy snack or dessert.
Servings: 10 balls
Prep Time: 15 minutes
Chilling Time: 30 minutes
Total Time: 45 minutes
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Ingredients

  • 1/2 cup (128g) unsweetened natural peanut butter with no added oils
  • 1/4 cup (26g) coconut flour, see note
  • 2 tbsp (1 fl oz/30ml) maple syrup

Instructions
 

  • Line a small baking sheet with parchment paper.
  • Add peanut butter, coconut flour and maple syrup to a large mixing bowl. Mix with a spatula until everything is evenly combined. Your mixture should be thick, like cookie dough. Allow the mixture to sit for about 5-10 minutes to thicken up further.
  • Use a 1 tablespoon cookie scoop to scoop the mixture. Release it onto your hand. Roll the mixture between your palms until it forms a smooth round ball. Place onto your prepared baking sheet or plate. Repeat with the remaining mixture.
  • Place the balls into the fridge for about 30 minutes to 1 hour to help them firm up a little more. When they are ready, they should feel firm on the outside and should no longer look shiny or wet. You can eat them straight out of the fridge or let them warm up a little to room temperature before eating. Store uneaten balls in an airtight container in the fridge for a few days or longer in the freezer.

Notes

  • Coconut flour note: Make sure to measure your coconut flour carefully because coconut flour is very absorbent and adding too much can make your mixture crumbly. If not using a scale, I recommed spooning the flour into the measuring cup and leveling off the top. Coconut flour can be substituted with superfine almond flour. If using superfine almond flour, you will need 1/2 cup (42 grams). The almond flour version will be a little softer (they won't firm up as much as the coconut version) so the balls will be slightly flatter and they will still be a little bit shiny even after refrigerating.
  • I used Bob's Red Mill coconut flour.*
  • Make sure to use natural peanut butter with no added oils. The dough will not set if you use peanut butter with added oils. I used Kirkland natural peanut butter.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • This recipe works best with maple syrup. Honey will cause the mixture to be more sticky and not set as well.
  • The balls are only lightly sweet. If you prefer sweeter, you can dip them in chocolate.
Serving: 1ball, Calories: 93kcal, Carbohydrates: 7g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Sodium: 28mg, Fiber: 2g, Sugar: 3g, NET CARBS: 5
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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