Ingredients
Equipment
Method
Preparation
- In a large bowl, combine the rolled oats and ground flax seeds until the brown flecks are evenly distributed.
- Fold in the creamy peanut butter and dark honey. Stir until the mixture is thick, tacky, and well-combined.
- Gently fold in the mini chocolate chips and sea salt grains until evenly studded throughout the dough.
- Refrigerate the mixture for 30 minutes to firm up. This prevents the dough from sticking to your hands during rolling.
- Using a scoop, roll the dough into 1-inch spheres. Place in a shallow bowl and finish with a tiny pinch of extra sea salt.
Notes
Use wet hands if the dough is too sticky to roll.
Swap peanut butter for sunflower seed butter for a nut-free version.
Swap peanut butter for sunflower seed butter for a nut-free version.
