Instructions

• In a medium mixing bowl combine ¾ cup drippy peanut butter (or almond butter or sun butter) and 2 tablespoons honey (or pure maple syrup); stir briefly to loosen the peanut butter.
• Add ⅓ cup vanilla protein powder, ½ cup old fashioned rolled oats (or quick oats — do not use instant oatmeal), ¼ cup ground flaxseed meal, 1 tablespoon chia seeds, and 3 tablespoons mini chocolate chips (or unsweetened shredded coconut or a mix).
• Mix with a sturdy rubber spatula or wooden spoon until the ingredients begin to come together; finish mixing with your hands if needed. The mixture should be uniform and starting to form a cohesive dough.
• Check the dough consistency. If it is too dry and crumbly, add water 1 teaspoon at a time, mixing after each teaspoon, until the dough holds together. If it is too wet and sticky, add additional protein powder or oats a few teaspoons at a time, mixing after each addition, until it is manageable.
• Once the dough holds together like a firm cookie dough and is easy to roll, let it rest for 3–5 minutes so the oats and protein powder can absorb any remaining moisture.
• Use a 1 tablespoon cookie scoop (or measure 1 tablespoon) to portion the dough. Roll each portion between your palms into a ball. If the dough sticks to your hands or feels slightly dry, lightly wet your hands with water.
• Continue scooping and rolling until all the dough is used; you should have roughly 16 balls.
• Store the protein balls in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.