No Bake Peanut Butter Coconut Bites Recipe (Vegan, Gluten Free)
INGREDIENTS
Dry Ingredients
- ¾ cup unsweetened shredded coconut
- ¾ cup gluten-free rolled oats
- ¼ cup ground flaxseed
- ¼ cup chopped peanuts or other gluten-free, vegan add-ins (chocolate chips, raisins, etc.)
Wet Ingredients
- ¾ cup natural, unsalted peanut butter (mine is very liquidy)*
- ¼ cup pure maple syrup
INSTRUCTIONS
- In a large bowl, mix together all of the dry ingredients: coconut, oats, flax and peanuts. Set aside.
- In a medium bowl, whisk together the wet ingredients: peanut butter and maple syrup.
- Pour wet mixture over dry mixture. Using a sturdy spatula, fold together until well incorporated.
- Using a cookie scoop, scoop mixture into your hands and roll into bites. If the mixture is too dry, add in a bit more maple syrup and peanut butter.
- Enjoy!
NOTES
- Recipe updated July 2017.
- *Natural peanut butter works best for this recipe; the measurements were calculated based on the very drippy, liquidy nature of natural PB.
- Store in an airtight container for up to 2 weeks. If you like them firm, you can store them in the fridge.
- More peanut butter recipes: no bake peanut butter oatmeal cookies, chocolate peanut butter crunch bars, chocolate peanut butter cup granola bars.
- Nutrition Info: is an estimate based on 23 total bites.
- Here's the exact scoop that I use and love: 2-Tablespoon Cookie Scoop.
- *Natural peanut butter works best for this recipe; the measurements were calculated based on the very drippy, liquidy nature of natural PB.
- Store in an airtight container for up to 2 weeks. If you like them firm, you can store them in the fridge.
- More peanut butter recipes: no bake peanut butter oatmeal cookies, chocolate peanut butter crunch bars, chocolate peanut butter cup granola bars.
- Nutrition Info: is an estimate based on 23 total bites.
- Here's the exact scoop that I use and love: 2-Tablespoon Cookie Scoop.
