Preparation Steps

• Line a small baking sheet or plate with parchment and set aside. In a microwave-safe bowl combine the peanut butter and honey; microwave in 15–20 second bursts, stirring between bursts, just until the mixture loosens and becomes easy to stir (about 30–40 seconds total).
• Stir the vanilla extract and sea salt into the warmed peanut butter mixture. This helps the flavors meld and makes the dough more pliable for shaping.
• In a separate large bowl whisk together the oats, protein powder, ground flaxseed and cinnamon so they’re evenly blended and there are no clumps of protein powder.
• Pour the peanut butter-honey mixture over the dry mix and fold with a sturdy spatula or wooden spoon until a thick, slightly sticky dough forms. If the mixture feels too dry, add 1 teaspoon warm water at a time (up to 2 tsp) until it holds together.
• Fold in the mini chocolate chips by hand so they are evenly distributed without melting. Press the mixture together a few times to test consistency; it should hold when squeezed.
• Using a tablespoon or small cookie scoop, portion the dough and roll into 1-inch balls between your palms. Place the formed balls on the prepared sheet about 1/2 inch apart. This recipe should make roughly 16 balls.
• Chill the tray in the refrigerator for at least 20–30 minutes to firm up the balls — this helps them keep shape. For firmer, grab-and-go bites, freeze for 10 minutes longer.
• Once firm, transfer the peanut butter protein balls to an airtight container. Store in the refrigerator for up to 10 days or freeze for up to 3 months; thaw in the fridge before eating.