
Crispy Chickpea Snack Pan
25 min • 190 cal

servings
95
calories
3g
protein
12g
carbs
5g
fat
In a large mixing bowl, combine peanut butter, honey, and vanilla extract. Stir until smooth and well combined.
Add oats, chia seeds, ground flaxseed, and salt. Mix with a spatula or your hands until everything is evenly incorporated.
Fold in chocolate chips, chopped almonds, shredded coconut if using, and raisins.
Cover the bowl and refrigerate for 30 minutes to firm up the mixture. This makes rolling much easier.
Line a baking sheet with parchment paper.
Wet your hands with cold water (refresh as needed). Roll the mixture into 1-inch balls (about 20 total).
Place each ball on the prepared baking sheet.
Cover and refrigerate for at least 1 hour before serving. This helps them firm up and hold their shape.
Transfer to an airtight container. Store in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
Let the mixture chill for at least 30 minutes - it makes rolling so much easier and less sticky.
Wet your hands with cold water before rolling - the dough won't stick to your palms.
Store in the fridge for up to 2 weeks, or freeze for up to 3 months.
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Follow the step-by-step instructions above. This recipe takes about 15 min and is rated easy difficulty.
Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
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