Search thousands of recipes reviewed by home cooks like you.

Peanut Butter Sesame Seed Balls

Peanut Butter Sesame Seed Balls

  • Prep

  • Cook

  • Ready In


These peanut butter balls are a nutritious and easy recipe to make. The sesame seeds add a delicious aroma to this simple treat and leave me wanting more!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet


  1. Whisk flour, oats, ground flax seed, cinnamon, and salt together in a bowl; add peanut butter and honey and mix until thoroughly combined. Shape mixture into teaspoon-size balls.
  2. Pour about 1/2 the sesame seeds into a large frying pan and cook over low heat, stirring or shaking the pan every minute until fragrant and toasted, 3 to 5 minutes. Transfer toasted seeds to a bowl and toast remaining sesame seeds.
  3. Spread toasted seeds into a wide, shallow bowl. Roll peanut butter balls in the toasted sesame seeds to evenly coat.
Rate recipe

Your rating




The ingredient list so attracted me to this recipe that I failed to notice that these cookies were no-bake. After retrieving everything, and I was very excited to use healthy stuff, I looked for the preheat temperature. Double checked, seeing no eggs in the ingredient list, proceeded. The dough was a perfect play dough consistency, and rolling them in the seeds went well since they were not messy sticky. I used a small cookie scoop and got 30 balls, calculating to 84.8 calories per. Needed more seeds; the large container of seeds I used were already toasted so saved a step. Great flavors to our taste since we love everything in them. This will be a fun cookie project for my granddaughters since they can safely make them from start to finish; want them to learn healthy cookie making. Hope the batter consistency is as good when I make these again with gluten free flour. Thank you for creating this recipe. Doemama