Just read that title again: Peanut Butter Chocolate Chip Energy Bites! Fair warning: I made myself sick to my stomach by eating so many of these when they were done! They’re absolutely delicious!
I’m not sure if making myself sick on them is exactly the best way to promote the recipe, but honestly these are all-around a great snack for anyone trying to be healthier.
The sweetener in them is Agave, which is an excellent choice for those who are diabetic or pre-diabetic (or really anyone trying to watch sugar). It doesn’t cause spikes in blood sugar but adds the sweetness needed.
If you didn’t see the live video on Facebook that was made during part of the process of making these, see the recipe notes below for some info regarding choosing the right kind of oats for your preference and, for real, go with the mini chocolate chips!
Not only do the mini chips more evenly distribute themselves throughout the dough, they make things easier when it’s time to roll the dough into balls and make things tastier when you get the right dose of chocolate in every bite.
You could say I’m definitely hooked on energy bites right now, as they are now a staple in my daily food log. They’re just all-around such a great choice; easy to make, easy to grab on the go, perfect pre-workout fuel or post-workout recovery fuel.
Look out for more new flavor varieties coming soon!
Peanut Butter Chocolate Chip Energy Bites
- Mixing Bowl
- Heavy-duty spatula or wooden spoon
- Baking Sheets
- Parchment Paper
- Cookie Dough Scoop (not required, but definitely helps!)
- Food Scale (also not required, but helps ensure accurate ingredient-measurements)
- 1+1/4 cup Peanut Butter, creamy all-natural variety
- 2+1/2 Tbsp Coconut Oil, melted
- 1/4 cup Blue Agave
- 1/4 cup + 2 Tbsp Super-Fine Almond Flour
- 1/4 cup + 2 Tbsp Ground Flax Seed
- 1+1/4 cup Oats, uncooked *See Recipe Notes*
- 2/3 cup Semi-Sweet Chocolate Chips, mini *See Recipe Notes*
- Place all ingredients in a mixing bowl and stir/mix until completely and thoroughly combined. Cover bowl loosely and stick in refrigerator for ~45 minutes, until firm enough to scoop/form into balls but not so firm that you can't work with it.
- Prior to taking the dough out of the fridge, line 2 baking sheets with parchment paper.
- Pull the dough out of the fridge, scoop by ~1 Tbsp scoops (see "Recipe Notes" below for a link to the cookie dough scoop I use for this), roll in your hands to form balls, then place on the parchment-lined baking sheets.
- Place the baking sheets in the fridge for ~15 minutes, until fully firmed up (if you're in a hurry like I sometimes am, stick in the freezer instead for ~5 minutes).
- Store the energy bites in an airtight container in the refrigerator and take out when eating (these will soften up quite quickly once removed from the fridge and start to become messy!)
- If you want softer oats in the end (so it doesn’t taste so much like you’re chewing on raw oats), use quick-cooking oats. If you prefer a chewier texture and like the texture of raw oats, then use regular oats.
- I always use mini chocolate chips in energy bites because they distribute more evenly throughout the dough which makes life easier when forming the balls and also makes it so every energy bite is packed with chocolate.
- The scoop I have and use for these (slightly overflowing) is the “small” of the following link (the 2 tsp. one): https://www.bedbathandbeyond.com/store/product/oxo-good-grips-reg-cookie-scoop/102818?keyword=oxo-cookie