Peanut Butter Buckeyes

My favorite treat for the holidays: Peanut Butter Buckeyes!

I took the classic version and upped the flavor AND nutrition. These little morsels of deliciousness have just 5 ingredients – peanut butter, coconut or almond flour, maple syrup or honey, rolled in melted dark chocolate with a bit of melted coconut oil to help them hold together.

I think they’re better than the traditional version, and I think you will, too!

A few fun facts about each ingredient:

  • Peanut butter: Is a source of monounsaturated fat, which may help increase HDL (“good”) cholesterol.
  • Coconut or almond flour: Both offer fiber, a bit of protein and fat. May be more blood glucose-friendly when used instead of refined white flour.
  • Maple syrup or honey: While still a source of sugar, they offer a little bit of antioxidants and loads of flavor.
  • Dark chocolate: Contains some antioxidants, which milk chocolate do not contain. Dark chocolate also tends to be lower in sugar than milk chocolate (but be sure to check the label).
  • Coconut oil: While I don’t suggest using coconut oil as your main cooking oil, it is great when making healthier candies and granola. Coconut oil is solid at room temperature, so it helps solidify whatever you’re making. In this case, it helps the dark chocolate shell harden.
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Peanut Butter Buckeyes

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 0 mins
  • Total Time: 10-15 mins
  • Yield: Makes 24 buckeyes 1x
  • Category: Dessert
  • Method: No-Cook, Microwave
  • Cuisine: American


The classic holiday treat made a bit healthier with almond flour and dark chocolate.


  • 1 cup natural creamy peanut butter
  • ¾ cup coconut or almond flour
  • ¼ cup maple syrup or honey
  • 1 cup dark chocolate chips
  • 1 tablespoon coconut oil


  1. Line a baking sheet with parchment paper.
  2. Place the peanut butter in a glass measuring cup. Microwave 15-20 seconds. Stir in the flour and maple syrup or honey until combined. Refrigerate the mixture 15-20 minutes or until the mixture is firm enough to roll into balls.
  3. Use a cookie scoop to form 1 tablespoon-sized balls and place them on the parchment-lined cookie sheet. Place the peanut butter balls back into the refrigerator 30-60 minutes or until firm.
  4. Place the chocolate chips and coconut oil into a glass mixing bowl. Microwave in 30 second increments, stirring the mixture in between increments, until the chocolate and oil is melted.
  5. Dip each peanut butter ball into the chocolate to cover about ¾ of the ball (leave the tops exposed). Place the buckeyes back on the parchment paper, then back into the refrigerator for 60-90 minutes or until the chocolate is set. Once set, transfer the buckeyes into an airtight container with pieces of parchment paper in between layers. Store in the refrigerator up to 1 week.


Substitution Tip: Try this recipe with almond or cashew butter instead of peanut.


  • Serving Size: 1 buckeye
  • Calories: 122
  • Sugar: 5g
  • Sodium: 8mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: treat, dessert, holiday, peanut butter