Low-Point Oatmeal Peanut Butter Balls - Page 2

Prepare Dry Ingredients:
- In a large mixing bowl, combine oats, powdered peanut butter, ground flaxseed, and mini chocolate chips (if using). Mix well to distribute ingredients evenly.
Combine Wet Ingredients:
- In a microwave-safe bowl or on the stovetop, melt the creamy peanut butter with honey or maple syrup until smooth and well combined. Stir in vanilla extract.
Mix and Chill:
- Pour the wet mixture over the dry ingredients. Use a spatula or your hands to mix until everything is thoroughly combined and forms a sticky dough.
Shape into Balls:
- Using about 1 tablespoon of dough at a time, roll the mixture into balls between your palms. If the mixture is too sticky, wet your hands slightly with water to help with shaping.
Coat (Optional):
- Roll the balls in shredded coconut or powdered sugar for an additional coating. This step is optional and can add extra texture and sweetness.
Chill and Set:
- Place the balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes to allow them to firm up.
Store and Serve:
- Store the Oatmeal Peanut Butter Balls in an airtight container in the refrigerator for up to 1 week. Enjoy them chilled or at room temperature as a delicious and nutritious snack.