peanut butter snacks

These Healthy Cookie Dough Balls are a healthy snack and take minutes to make. They are filled with nut butter, sweetened with honey, and only five ingredients total.

Healthy Cookie Dough Balls

+ 2 tbsp oat flour

nut butter, I prefer salted peanut butter

Tbsp honey

Tbsp coconut oil melted (add more if needed)

vanilla

salt if none in nut butter

chocolate chips (I used mini)

Mix together all ingredients in a bowl until well combined.

If too wet to roll into balls, chill in fridge for 30 minutes.

Roll into balls and store in fridge or freezer. If freezer, defrost for a few minutes before eating.

These. Are. Amazing. 
Do you know how many calories per ball?

What a tasty snack! I really like them out of the freezer! Also can’t wait to try with the banana ice cream! ?

Hi. I’ve made these a few times now but mine always come out a little dry and chalky. Should I add more coconut oil? They are very good but want to get the correct level of moist next time.

You can use tahini and gluten-free flour.

So good and super easy! Made them in 10 mins :)

recipe is alright but tastes very heavily of flour and I’d recommend adding more vanilla to combat this

I love this recipe.  It is very forgiving and you can switch it up to be any of you yr favorite cookie dough. I made oat flour from oatmeal and it wasn’t as fine but it just makes it seem more like a monster cookie dough and would be great with mini chocolate chips.

I'm pretty sure that I could live off of these.

I have made these 2x now and my family loves them! They are a great treat for nursing mamas in the middle of the night too! Maybe a little too good..??

This is amazeballs👌🏼so good!!! you need to have them in the fridge. Erin you are helping me save money buying less snacks🙏🏼

These were so good! Perfectly sweet and super satisfying if you’re craving something sweet as a pick me up or for desert. Will definitely be making again. I used almond butter instead of pb because that’s what i had at home and really liked it!

These ain’t it. Super dry and not worth 155 calories per tiny ball.

Hi! Love these so much! Quick question, at the top it says makes 12 but then the nutritional facts say 14. Just wondering which it should be! Thanks!

You are a genius! These are so yummy! Finally, I can eat cookie dough without the guilt, lol. I used cashew butter because it’s more neural and I didn’t want PB cookie dough. I added a couple Tbs. of stevia based sweetener because I used a sugar-free fake honey, which isn’t as sweet as regular honey. Mine was a little dryer but that’s probably because it wasn’t real honey. I just needed it to be sugar free. They turned out great! Thank you so much for sharing!

Delicious!  Such a quick, healthy recipe - THANKS FOR SHARING.

I used tahini as my 'nut' butter, maple syrup (out of honey for quarantine), and replaced the oil with a splash of almond milk. I also used the Bake Believe sugar free chocolate chips from Walmart and chopped them into chunks to stretch them further. 
The bites came together beautifully and my husband immediately scarfed a few down. A great healthy snack!! :)

It turned out yummmmmmmy
I used almond butter instead of peanut butter
And used maple syrup instead of honey 
Loved it thanks👍

Love love love these! They’re perfect for a mid morning or mid afternoon pick-me-up. You can make them however big or small you want. I followed the exact recipe, adding Teddie’s smooth peanut butter and they’re delicious!

love these! i am allergic to nuts and i use a splash of oatmilk to substitute the nut butter and it’s great!

Could you use coconut flour? That is all I have on hand. If so, what would the ratio be?

These were delicious and simple ingredients that I always already have on hand!

I quadruple the recipe to last (only) 1.5 weeks. It’s my kids’ morning snack almost every day. It’s one of our favorite of all of your great recipes!

These taste like peanut butter (I used peanut butter) and not much like cookie dough. Kind of disappointing.

This is my go-to recipe whenever I'm craving energy balls or just want any easy snack ready in the fridge; I've made them many times. They're the perfect little snack, but be careful...they can be addicting! ;)

https://content.jwplatform.com/videos/CjDusq1N.mp4

The classic after-school snack made with protein-rich peanut butter gets a bit of a twist with a few new varieties. Learn how to make six different ants on a log snacks that your kids will absolutely love!

Ants on a Log

celery

peanut butter

raisins

Rinse off celery sticks and pat dry with a paper towel. Cut each stick in half.

Spread peanut butter in the cavity of each celery stick.

Press raisins on top of peanut butter. Enjoy!

Monster cookie bars with the classic combination of peanut butter, oats, and M&amp;Ms, plus a layer of fudge running through the center!

Fudge Ripple Monster Cookie Bars

all-purpose flour

oats

baking soda

salted butter,

brown sugar

sugar

vanilla extract

M&Ms

condensed milk

salted butter

chocolate chips

Preheat oven to 350 degrees F. Line the bottom and sides of an 8x8-inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside.

Make the Bars: In a large bowl, whisk together the flour, oats and baking soda.

Using an electric mixer, beat the butter, brown sugar and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes. Add the peanut butter, egg, and vanilla one after the other, mixing well after each addition. Scrape down the sides of the bowl as needed. Reduce the mixer speed to low and gradually add the dry ingredients, mixing until just combined. Do not overmix.

Press two-thirds of the dough evenly into the prepared baking pan. Stir the M&amp;Ms into the remaining dough. Set aside while you make the fudge ripple filling.

Make the Fudge Ripple Filling: In a small saucepan over low heat, combine the sweetened condensed milk, butter and chocolate chips. Stir until the chocolate chips are melted and the mixture is smooth. Remove from the heat and stir in the vanilla. Pour the fudge over the bottom layer of dough.

Mold the remaining dough containing the M&amp;Ms into flat pieces and layer on top of the fudge filling. You won't have enough dough to make one single layer, so some of the filling will be exposed.

Bake for 25 minutes, or until the top is lightly browned. Allow to cool completely. Lift the foil out of the pan using the overhang on the sides and cut into bars. Store in an airtight container at room temperature or in the refrigerator for up to 1 week.

Top 3 peanut butter snacks recipes from across the web

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Top Tags

Healthy Cookie Dough Balls

Ants on a Log

Fudge Ripple Monster Cookie Bars

Top 3 peanut butter snacks recipes from across the web

The most viewed peanut butter snacks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Cookie Dough Balls

Ants on a Log

Fudge Ripple Monster Cookie Bars

The most viewed peanut butter snacks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine