Ingredients:

  • 2 cups (180g) Certified gluten-free rolled oats
  • 1 cup (250g) Medjool dates, pitted
  • ½ cup (125g) Creamy peanut butter
  • 2 tbsp (42g) Maple syrup
  • 1 tsp (5ml) Pure vanilla extract
  • ¼ cup (35g) Ground flaxseed meal
  • ¼ cup (60g) Mini semi-sweet chocolate chips
  • ¼ tsp (1.5g) Sea salt

Instructions:

  1. Place the pitted dates in the food processor and pulse until they form a thick, sticky paste.
  2. Add the certified gluten-free rolled oats to the processor and pulse 3-5 times until the oats are slightly broken down but not turned into flour.
  3. Transfer the oat-date mixture to a large bowl. Stir in the peanut butter, maple syrup, vanilla extract, and sea salt, mixing vigorously until the dough is uniform.
  4. Gently fold in the ground flaxseed and chocolate chips.
  5. Scoop approximately 1 tablespoon of dough and roll firmly between palms to form a smooth, compact ball. Place on parchment paper.