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Mix the base: In a medium bowl, stir together the peanut butter, maple syrup, vanilla, and salt until smooth. Add the oat flour and mix to form a soft dough. If the dough feels sticky, add more oat flour 1 tablespoon at a time until it holds together and isn’t sticky to the touch. If it feels too dry, add a touch more peanut butter or maple syrup. Finally, fold in the chocolate chips.
Roll the balls: Take about 1 tablespoon of dough at a time and gently roll into balls.
Melt and dip (optional): If desired, melt the ½ cup chocolate chips with the coconut oil in a microwave-safe bowl in 20-second bursts, stirring between each until smooth. Dip or drizzle the chocolate over the balls, and place on a parchment-lined plate or tray. Sprinkle with flaky salt before the chocolate sets, if using.
Chill to set: Place the balls in the fridge or freezer for 10–15 minutes, or until firm.Storage: Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Great for meal prep, grab-and-go snacks, or lunchbox treats.