Valentines cookie dough hearts

Cookie dough hearts πŸ’—πŸ’—πŸ’— make them for someone you love or make a double batch because once you taste them, you won’t want to give them away πŸ’—



This recipe is an adaptation of my cookie dough energy balls - something that I’m beyond thrilled to hear how many of you make, time and time again. This version has pops of juicy berries and lashings of decadent dark chocolate for an extra special treat.


2 cups of oats (feel free to substitute some of the oats with a protein powder of your choice for the gym bunny in your life)

1/2 cup peanut butter

2 tbsps coconut oil

2 tbsp of fodmap friendly sweetener of choice(e.g pure maple syrup) or any liquid sweetener of your choice for non low fodmappers

1 tsp vanilla extract

Pinch of salt

Small handful of chocolate chips or cacao nibs (I use Dairy free chocolate chips)

Small handful of unsweetened dried cranberries  


1 1/2 cup chocolate or chocolate chips


Pop all of the ingredients (except for the chocolate chips and cranberries) into a food processor and mix well for a couple of minutes until everything is smooth and fully combined. Taste and adjust sweetness if required.

Stir through the chocolate chips or cacao nibs and cranberries. Roll out and use a heart shaped cookie cutter to create chunky little hearts. Pop the hearts on to a baking tray lined with greaseproof paper and then into the freezer to firm up for at least 30 mins.

You can leave them at this stage or for an extra layer of indulgence, melt the remaining chocolate and dip each heart in until they are fully coated then set back to the greaseproof paper lined tray. If you like, you can top with cacao nibs, chopped nuts, coconut, freeze dried berries or anything you fancy to add some decoration and drizzle any left over chocolate to create a pretty pattern.

Store in the fridge for up to a week or the freezer for up to 3 months.