Peanut Butter Cookie Balls

These little balls of heaven are 100% vegan, gluten-free and free from refined sugars.

All plant, all goodness.

If you fancy a sweet treat with coffee or a snack during the day, these are insanely good. Plus, because they’re packed with nuts and oats, they’re a great source of plant-based protein & slow-release energy.

They have a deliciously moreish cookie dough taste – thanks to the sweet caramel flavour from the coconut sugar & white mulberries (which are really nutrient dense).

My other half has a mouthful of sweet teeth, so I’ve basically had to start a production line to keep up with the demands…


Makes 6 big balls or 8 smaller balls (your call)

  • 150g wholegrain rolled oats (or GF oats)
  • 30g coconut flour
  • 25g white mulberries (you can buy these in health shops)
  • 20g chai seeds
  • 2 tsp ground cinnamon
  • 5 tbs crunchy peanut butter
  • 4 tsp agave syrup
  • a little cold water

I picked my coconut sugar up from Aldi & the white mulberries from Sainsburys!


  1. In a food processor, roughly blitz your oats and coconut sugar together for a few seconds until the oats are a bit finer, then transfer to a bowl
  2. Add your white mulberries to the processor and blitz until fine, then add into the bowl
  3. Add the chai seeds, cinnamon, peanut butter & agave, along with a few drops of cold water
  4. With a spoon, begin to work the mixture together into a dough
  5. If it’s a bit dry and crumbly, add a little more water until it begins to stick together
  6. Scoop a tablespoon of mixture into your hands and begin to shape into a ball
  7. Place on a tray with a silicon baking mat or greaseproof paper
  8. When you’ve rolled all your balls, place the tray into the fridge and leave for an hour

It’s eating time!

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