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Peanut Butter Bliss Balls

Peanut butter bliss balls…

PEANUT BUTTER BLISS BALLS  sugar-free / egg-free / soy-free / gluten-free / dairy-free. Continue reading--->

I had originally planned to post a different recipe today.

But then I tried one of these addictive little balls of peanut butter bliss…

And all plans changed immediately!

Melt-in-your-mouth peanut butter cookie dough balls... impossible to eat just one! They are GF / Egg-free / Dairy-free / Sugar-free / & Soy-free. Continue reading--->

Little balls of safe-to-eat peanut butter cookie dough…

Soft and delicious – like an unbaked peanut butter cookie. They can take care of even the biggest peanut butter cravings. Just look at them!

PEANUT BUTTER BLISS BALLS  sugar-free / egg-free / soy-free / gluten-free / dairy-free. Continue reading--->

Sometimes, a recipe needs to be shared with the world right away.

This is one of those times.

chocolate chip peanut butter balls

Peanut Butter Cookie Dough

Peanut Butter Bliss Balls

(makes 26-30)

  • 1 cup peanut butter OR allergy-friendly alternative
  • 1/4 cup applesauce, plus scant 2 tbsp if needed
  • 1 1/2 tsp pure vanilla extract
  • 1/4 cup plus 2 tbsp flour (I’ve had success with sorghum, white, spelt, ww pastry, buckwheat, and oat)
  • 2/3 cup granulated sugar of choice OR xylitol
  • 1 1/2 tsp baking soda
  • 1/8 tsp salt
  • optional, chocolate chips or raisins

Line a large plate or tray with parchment paper, and clear a space in your freezer. If needed, gently warm the nut butter until it is stir-able, then measure it into a large bowl. Stir in the applesauce and vanilla. In a small bowl, stir together all remaining ingredients, then add them to the wet mixture. Stir until evenly mixed. Form balls with a cookie scoop, then place the balls on the parchment-lined plate. (If the dough is too soft, due to the type of peanut butter you’ve used, freeze until firm enough to form balls.) Freeze the balls a few hours until they are firm enough to handle without being sticky, then transfer to a bag or container and store in the freezer. (If you wanted to cook these instead of eating them in a raw cookie dough form, you should make the recipe a little differently: Secret Peanut Butter Cookies.)

View Peanut Butter Balls Nutrition Facts


Link Of The Day:

raw cheesecake recipe

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Published on February 23, 2015

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  1. Jo says

    Um, yum! You read my mind somehow, I was literally just talking to someone about eating cookie dough, because my kid was trying to eat raw bread dough at playgroup. These would be better!

  2. Hannah S says

    Love when I dont have to use the oven and still get some yummy desserts out of it. Is there any good subsitute for apple sauce? My bf loves to share desserts with me but hates any fruit taste.

  3. Lindsey @ Simply Lindsey says

    These look so good! Peanut butter and chocolate is my favorite combination. 🙂 By the way, where did you get your cookie scoop? I got one from Williams-Sonoma and it broke immediately!

  4. Anna says

    I LOVE cookie dough so I will definitely be making these soon. Probably with almond butter. 🙂 Oh btw, I have a question about the healthy brownies recipe in your cookbook. It says to wait til the next day to eat them and to put them in the fridge to firm them up. I WAY rather prefer eating brownies while still warm. Is it ok to just maybe bake them a little longer til they are firm then wait a little to cool them rather than waiting til the next day? thanks!

    • Lisa says

      Hi, Anna,
      I’ve made these a few times (already!) and love them. For me, they were better baked according to the instructions then heating them (tried microwave and also oven and toaster oven though with the ovens I put it in a covered dish) the next day when I was going to eat them. Much less crumbly and much more like a regular brownie fresh out of the oven.

  5. Mandie @ Mandie's Kitchen says

    These look SO dang good, Katie! The words peanut butter + bliss caught my attention immediately! Brilliant!

  6. Katie @ Beyond the Clothing says

    I love these! So simple and fairly “clean” as food goes. I think my daughter and I will have to attempt these soon.


    • Diana says

      I made these with coconut flour and they worked great! I just needed to add the optional extra 2 Tbsp of applesauce to make the dough moist enough.

  7. Jenna says

    I made these last night for my peanut butter craving and wow. 😀 they were so good! Also I didn’t know where to post recipe suggestions but I have one for you! I have been experimenting with making my own cottage cheese and it has come out very good. I then started finding recipes for vegan cottage cheese made from soy milk! I thought that was very interesting and thought maybe you could try and post a recipe for vegan cottage cheese!

  8. Aenia says

    I made these today with Jem’s Raw Cinnamon Red Maca Almond Butter, and they are sitting in the freezer! The batter was delicious though. Thank you for this amazing recipe 🙂

    • Aenia says

      To follow-up, these were DELICIOUS! Tasted like warm, cinnamon gingersnap balls of indulgence. Perfect for snowy days. I will need to make more soon…

  9. Noora Turunen says

    Yummy! I have to try these! After I make your healthy peanut butter fudge. The only problem is when I open peanut butter jar I have to taste it and instantly forget about all the recipes. Peanut butter is waaaay too good as it is.

    • Aenia says

      Same issue here! I plan to make (X) recipes with my nut butters, but I normally do not make as much as planned because the taste is great on its own (and with a spoon!).

  10. Ilana says

    I made a batch the first day you posted, and they were LITERALLY so good they were all gone within the day! (Well there were four of us, but still)
    So I had to make another batch. I used almond flour for the first batch and oat flour for the second, and both turned out really really well. Thanks for the recipe! 🙂

  11. Am says

    These are so delicious! 🙂
    I gave some to my dog before I added chocolate chips, and later when I was trying to take photos of them in the waning light of the sliding glass door, he was whining so much trying to get me to give him one – he loooved them! I think I will make a batch of them (minus chocolate) and keep them in the freezer for him. 😉
    I made a half recipe and planning to use liquid sweetener, used about 1/6 cup “sugar” total – half maple syrup (maybe 1 T?) and half coconut palm sugar (another T?) for the sugar, and oat flour for the flour. Delish!!

  12. Sophia @ Pray. Work. Eat. says

    I soooo want to try these!!! They look wonderful. 🙂 I think I will try using pumpkin puree instead of applesauce and defatted peanut flour or oat fiber instead of reg. flour. I’ll let you know how they turn out!
    BTW, this is my fave website for special flours and natural low-glycemic sweeteners:

  13. Aenia says

    You can tell how much I love this recipe 🙂 I made these again with natural freshly-ground peanut butter and used Hoosier Farm’s Premium Peanut Butter Powder instead of oat flour like last time. The resulting dough was sticky, perfect texture instantly, even more peanut butter-y, and delicious. It was very easy to form into balls without freezing first, and the end product almost looked like yours (minus the chocolate chips). The taste was also enhanced by the peanut butter powder. I did periodically add water while stirring the dough, as it got very thick and dough-y. You could probably sub peanut flour, powdered peanut butters, and other peanut butter powders for the same effect. I wanted to let you guys know of my discovery! Now, I might need another batch soon…

  14. Katlyn says

    One more quick question! Everyone has been amazing! Anyone use different sugar or different amounts? That much sugar is scary to me..thanks!

    • Olivia says

      I used about 5 tbsp sugar for the whole thing and it worked out great; I’m used to desserts being less sweet, so this might be a little too much of a reduction for some people, but if you want a starting point for this recipe, maybe consider that!

  15. Linda says

    Hi there, I am getting ready to get my hands on the recipies and was wondering – can the vanilla extract be substituted with vanilla paste ?

    thanks a lot,

  16. Justine says

    Just found this…..since I’m currently obsessed with all things chocolate covered (made chocolate dipped Peeps for Easter and had extra chocolate so I dipped apple slices and left over Girl Scout cookies–yes, left over GS cookies)…. I was thinking about leaving out the chips and dunking them in chocolate….hmmmmm…..

  17. Penelope says

    Can I make these without applesauce? I’m in a cleanse that doesn’t allow natural or refined sugar. No fruit, dates etc.

  18. Laryssa says

    Just made these for a cookie exchange party and they turned out FANTASTIC. One tiny little container of applesauce ended up being the perfect amount (1/4 cup + 2Tbsp), yet couldn’t taste it a bit.
    Thanks, Katie!

  19. Andrea says

    maybe a silly question here, but do you think this recipe could be adapted to use PB2 and greek yogurt, to boost the protein content and lower the fat? If you ever experiment with that, it’d be great if you could add measurements here! thanks for the fabulous website and all your hard work.

  20. Lori Mollo says

    i love your website and your recipes. For the past year i have been trying to stay refined sugar free…i only use maple syrup and honey and have been making recipes that call for those ingredients. Can I substitute either of those ingredients for all your recipes? BTW, thank you!!!!

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