Peanut Butter Balls

Peanut Butter Balls

Thanks to Toni Okamoto, founder of the Plant-based on a Budget website, for sharing this super yummy easy vegan recipe for Peanut Butter Balls! This recipe is from her new cookbook, Plant-Based on a Budget (BenBella Books, 2019).

Toni says, “These make a great kid-friendly cooking project. You can invite the whole family to join in the fun. Set up a workstation that has the three main ingredients, and maybe a second station with optional additions like mini chocolate chips, coconut shreds, or chopped nuts. Just make sure to add extra peanut butter if you’re adding extra ingredients.”

For a variation, you can add any or all of these ingredients in step 1:

  • ¼ cup vegan semisweet mini chocolate chips
  • ¼ cup coconut shreds
  • ¼ cup chopped nuts

Note: For the peanut butter, be sure to use one that’s well blended, not the kind where the oil separates out.

Excerpted with permission from Plant-Based on a Budget by Toni Okamoto.

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Peanut Butter Balls

Prep Time30 mins
Cook Time1 min
Servings: 12 balls
Shared by: Toni Okamoto


  • 1 cup old-fashioned rolled oats
  • ½ cup creamy peanut butter
  • ¼ cup raisins


  • Add all the ingredients to a large bowl. Using your hands, mix together thoroughly.
  • Roll the mixture into small balls with your hands, making each about the size of a tablespoon. Place the balls on a baking sheet.
  • Put the baking sheet into the freezer for 30 minutes.
  • Remove from the freezer and eat immediately, or store in an airtight container or plastic bag in your refrigerator for up to 5 days.

Hope you enjoy this easy vegan recipe!

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