Peanut butter bliss balls…
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!
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!
Sometimes, a recipe needs to be shared with the world right away.
This is one of those times.
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 For Beginners {6 ingredients, no baking required}
One more quick question! Everyone has been amazing! Anyone use different sugar or different amounts? That much sugar is scary to me..thanks!
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!
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,
Linda
These are delicious. That is all. Also you’re awesome. Ok now I’m done :p
I just made these and they are delicious! How do you keep from eating the entire batch?!
why baking soda if they’re not baked?
Do the nutrition facts include the chocolate chips?
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…..
Can I make these without applesauce? I’m in a cleanse that doesn’t allow natural or refined sugar. No fruit, dates etc.
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!
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.
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!!!!
You can’t always sub a liquid sweetener for a granulated one in every recipe, but if you want to be refined sugar free, you CAN use sucanat or coconut sugar (https://amzn.to/2QUlEH8) or evaporated cane sugar.