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For the cookie:

80g Mornflake Fine Oatmeal Stoneground Oats
60g ground almonds
60g buckwheat flour
20g cacao powder
80g coconut oil
65ml maple syrup
1 tsp vanilla extract
Pinch of salt

For the frosting:

100g cashew butter
60ml maple syrup
25g cacao powder


  • Preheat oven to 180°C.
  • Line a baking tray with a sheet of baking paper.
  • Gently melt the coconut oil in a small pan. Remove from heat and set to one side.
  • Weigh out the fine oatmeal, ground almonds, buckwheat and cacao powder into a mixing bowl. Add a small pinch of salt and stir the dry ingredients together.
  • Make a well in the centre of the dry ingredients, then pour in the maple syrup, vanilla extract and coconut oil, stir until thoroughly combined.
  • Scoop out a small handful of the mix and roll into a small ball, place on the baking tray, repeat until you have 12 balls. Lightly press the balls down with the palm of your hand, then with your thumb or the back of a teaspoon measure press an indent into the centre of the cookie.
  • Place on the middle shelf of the oven for 12 minutes.
  • Remove from the oven, place on a cooling wrack and allow to cool completely.
  • To make the frosting, scoop cashew butter into a mixing bowl, pour in maple syrup and add the cacao powder, then stir until smooth and completely combined.
  • Spoon frosting into a piping bag then whirl into the indent on each cookie.
  • Store in an airtight container and eat within 4 days.

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