In a large mixing bowl, combine all ingredients aside from the chocolate chips.
Mix with a rubber spatula until well combined. Because of the nature of peanut butter, it can take a few minutes to really get it well mixed up, but if you need to use your (clean) hands, don't hesitate! If the dough seems too dry, add in a bit more maple syrup or even a splash of milk or extra peanut butter to soften it a bit. On the other hand, if the mixture is too wet, add in a bit of extra oats.
Add in the chocolate chips and mix together until combined.
Use a cookie scoop or a regular spoon and roll into balls with about 1 1/2 tbsp of "dough." Use your hands to kind of smoosh the ingredients together and then roll into a ball in the palm of your hand.
If you want to use the chocolate drizzle, combine the coconut oil and chocolate chips in a small bowl or pot, put that pot in a slightly larger pot with about 1 inch of water in the larger pot (a make shift double boiler). Turn the heat onto medium/low and stir occasionally until the chocolate melts.
Use a spoon to drizzle over the balls. Sprinkle with salt flakes if desired and enjoy!
You can use chunky nut butter if you like, I just prefer creamy!Once prepared, these peanut butter protein balls will keep in the fridge for 1 week. However, they are also freezer friendly! Store them in an air tight container in the freezer for up to 2 months.I like to use half quick oats and half rolled oats, but you can use all of one or the other depending on your preference!