Ingredients:

  • 1.5 cups old fashioned rolled oats
  • 1 cup creamy natural peanut butter
  • 0.5 cup raw honey
  • 0.5 cup mini dark chocolate chips
  • 0.25 cup ground flaxseed
  • 1 tsp pure vanilla bean paste
  • 0.25 tsp flaky sea salt

Instructions:

  1. In a large glass mixing bowl, combine the creamy peanut butter, honey, and vanilla bean paste. Stir vigorously until the emulsion is glossy and completely unified.
  2. Fold in the rolled oats, ground flaxseed, and flaky sea salt. Use a spatula to press and fold the mixture until every oat flake is thoroughly coated in the binder.
  3. Gently fold in the mini dark chocolate chips last to ensure even distribution without melting.
  4. Cover the bowl and refrigerate for 30 minutes. This critical hydration window allows the oat starches to bond with the fats and sugars, ensuring a no-crumble texture.
  5. Using a 1-tablespoon cookie scoop, portion the dough and roll into 1.5-inch balls. Store in an airtight container in the refrigerator.