Line a baking sheet with parchment paper and set aside.
Add peanut butter, oat flour, maple syrup, vanilla and salt to a mixing bowl, and stir with a spoon to combine.
Add chopped peanuts and mini chocolate chips and stir to combine. Place the dough in the mixing bowl in the refrigerator for 10 minutes.
Use a cookie scoop (I used a #50 disher) to scoop out dough onto parchment-lined baking sheet. Form each scoop of dough into balls with your hands.
If not using the optional coconut, skip to the next step. If using the optional coconut, roll each ball into shredded coconut and return to the baking sheet.
Place the baking sheet of energy balls in the freezer for 10 minutes.
Store energy balls in an airtight container in the refrigerator for up to 5 days.Nutrition information is based on one energy ball out of a batch of 12 with the optional shredded coconut. Please note the nutrition calculator did not accommodate for unsweetened peanut butter.The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.