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100g Mornflake Fine Oatmeal
100g ground almonds
100g cashew butter
60g coconut oil
50ml maple syrup
50g coconut sugar
70g sultanas
2 tsp ground cinnamon


Preheat the oven to 170°C. Line a large baking tray with baking paper.

Weight out the oatmeal, ground almonds, coconut sugar and cinnamon into a large mixing bowl. Add the sultanas and mix together.

Pour in the maple syrup and cashew butter and mix until well combined. Finally, melt the coconut oil and pour it over the cookie mixture and stir together.

Scoop a small handful of the mixture into your hands and form into a cookie shape and place on the baking tray. Make sure the cookies are spaced evenly across the tray as they will spread slightly when cooking.

Place on the middle shelf of the oven and bake for 15 minutes until golden. Remove from the oven and place on a wire rack, to cool.

Store in an airtight container and eat within 3 days.

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