Ingredients
Method
- In a large mixing bowl, combine peanut butter, honey, and vanilla extract. Stir until smooth.
- Add rolled oats, ground flaxseed, and salt. Mix thoroughly until evenly combined.
- Fold in mini chocolate chips.
- Cover and chill the mixture for 15-20 minutes to firm slightly.
- Scoop 1-tablespoon portions and roll into balls.
- Place on a parchment-lined tray and chill for an additional 15 minutes.
Notes
- For nut-free version, substitute sunflower seed butter for peanut butter.
- Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
- Add an ice pack in lunchboxes on warmer days to maintain shape.
