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Ingredients

80g Mornflake Gluten Free oats
100g ground almonds
65g desiccated coconut
100g cashew nut butter
70g dried cherries, quartered
25g coconut sugar
55g coconut oil
20ml maple syrup

Method

Pre-heat the oven to 180°C.  Line a large baking tray with baking paper.

Melt the coconut oil, cashew butter and maple syrup in a saucepan over a low heat.

Add the rest of the ingredients to a large mixing bowl. Then pour over the melted coconut oil mixture. Stir all the ingredients together.  It may be easier to get your hands in to form the mixture into the cookie dough.

Using a tablespoon to scoop up the mixture roll the dough into small balls and place each cookie ball on the baking sheet, with space to spread around each cookie. Gently press each cookie down with flat fingers.

Place on the middle shelf of the oven and bake for 10 minutes until golden.

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

Store in an airtight container and eat within 4 days.




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