No-bake pumpkin chocolate chip balls with oats, nut butter, maple syrup or honey, flaxseed, and crunchy mix-ins. Chill or freeze for a convenient sweet snack.
More recipes to try: Pumpkin Spice Overnight Oats · Chewy Chocolate Chip Granola Bar (No Bake) · Double Chocolate Almond Butter Muffins (Flourless)
Ingredients
Method
- Combine all ingredients together in a medium bowl until very thoroughly mixed.
- Roll into balls of about 1″ish in diameter
- Place on a cookie sheet covered in parchment paper & freeze one hour.
- Store in an airtight container and keep refrigerated for up to 1 week. I like to keep mine in the freezer and they last much longer!
A little help in the kitchen
Lori’s ingredient notes: Use plain pumpkin purée and well-stirred almond butter. Keep the combined mix-ins to the amount in the recipe so the mixture can still hold together.
Prep ahead: Measure the oats and spices and chop the mix-ins first. If the mixture is sticky, chill it briefly before rolling.
Make it a snack: Serve a couple of small bites with fresh fruit.
Save some for later: Freeze the rolled balls in a single layer before packing them into a container. Keep refrigerated portions cold, and thaw frozen portions in the refrigerator as needed.
Sticky mixture, meet your helper: An OXO medium cookie scoop helps portion the pumpkin-and-oat mixture before you roll it into balls. Adjust each portion to the size called for in the recipe, then chill as directed. A little less sticky scooping means more time for snacking.
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