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In a large mixing bowl, combine rolled oats, ground flax seeds and/or chia seeds if using any.
Add peanut butter* and maple syrup to the bowl. Stir or work it with your hand until well combined.
Add 2 – 3 tablespoons of nut milk if too dry or crumbly.
Fold in chocolate chips.
Cover and let it chill in the fridge for 20 minutes.
Line a cookie sheet, baking dish or large plate with parchment paper.
Using a cookie scoop, spoon, or your hands, form the dough into balls (If using hands, wet your hands to prevent sticking).
Freeze for 20 minutes then transfer the peanut butter balls to an air-tight storage bag or container.
Store in the fridge for up to 2 weeks or freezer for 2 months.