I’m just gonna dive right into this post and say that if you love peanut butter and anything that’s kinda sweet, kinda salty, then you absolutely must try this recipe. These balls are part fudgy, part crunchy, and soooooo tasty. I’ve dubbed them ‘cookie dough’ for no other reason than the texture reminds me of cookie dough (one of my favourite things ever), and the first bite into one of these glorious lil balls sends my tastebuds to nirvana like only peanut butter cookie dough does.

I’m racking my brain for something creative to write here, but with two group assignments (kill me) looming and three weeks worth of lectures to catch up on, I think my mental efforts best be redirected. So all I’ll say is that these balls are a cheap, no-bake, vegan, one-bowl, ready-in-moments, and essentially mess-free job, Unless you’re a total klutz like me and trip over absolutely nothing, spilling a kilo of coconut flour on the floor. Great stuff.

Oh and I’m currently offering to make and hand-deliver a quadruple batch (and throw a few bear hugs and kisses in) for whoever offers to write one of my assignments for me. Preferably the ‘evaluation of statistical analysis on taste receptor gene studies’ one. Like I said – kill me. Enquire within.

Peanut Butter Cookie Dough Balls |Low FODMAP, Grain Free, Vegan

• Author: Ashlyn Lincoln
• Prep Time: 10 mins
• Total Time: 10 mins (plus 1 hour for setting)
• Yield: 10 balls 1x
• Diet: Gluten Free

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Ingredients

Scale 1x2x3x

• 1 cup (235g) natural unsalted crunchy peanut butter
• 5 tbs (38g) chia seeds
• 4 tbs pure maple syrup or coconut nectar
• 3 tbs activated buckinis
• Fine sea salt
• 1 tbs coconut sugar
• 1/2 tsp ground cinnamon

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Instructions

1. Place chia seeds into a coffee grinder or blender and pulse until a flour-like consistency forms
2. Combine the chia flour, peanut butter, maple syrup, buckinis, and salt in a bowl with a wooden spoon, then mix with your hands if needed, ensuring all the ingredients are incorporated evenly. Keep stirring until the chia flour has absorbed most of the moisture and a dough-like consistency forms.
3. In a small bowl, combine the coconut sugar, ground cinnamon, and a pinch of salt. 
4. Divide the dough into 10 even portions, then roll into balls with your palms. Lightly roll each ball in the cinnamon sugar mixture to coat, then place on a lined tray and allow to set in the freezer for one hour. Store in an airtight container in the fridge for softer balls, or in the freezer for firmer balls. I prefer them firm (trying really hard not to giggle here – real mature I know).

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Notes

Regarding FODMAPS: Peanut butter is high in fructans when consumed in large amounts in one sitting (75g or more). According to Monash University, 2 tbs (32g) of PB is considered FODMAP friendly and should be fine for people with IBS. When this recipe is divided into the suggested 10 servings, one ball contains 23.5g of PB.