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75g Mornflake Oatbran
125g ground almonds
50g coconut sugar
100g peanut butter
100g dark chocolate
35g coconut oil
25ml maple syrup
40g dark chocolate chunks, plus extra for decorating


Pre-heat the oven to 180°C and line a tray with baking paper.

Melt together the peanut butter, dark chocolate and coconut oil in a saucepan over a low heat.

Weigh all the dry ingredients into a bowl and stir. Pour over the melted chocolate mixture and stir together, add the maple syrup and the dark chocolate chunks and combine.

Using a ¼ measuring cup, scoop enough cookie mixture to fill the cup. Tap out onto the baking tray and press the cookie down slightly. Repeat until all the cookies are on the tray. Press a few more chocolate chunks onto the top of each cookie.

Place the cookies into the oven on the middle shelf and bake for 10 minutes.

Remove from the oven and place on a wire rack to cool.

Place in an airtight container and eat within 4 days.

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