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170g hazelnut butter

50g unsalted butter, softened

60ml + 2 tbsp maple syrup

100g oat flour (process Mornflake Gluten-Free Porridge Oats in a food processor)

50g Mornflake Gluten-Free Porridge Oats

75g white chocolate chunks

60g dried cranberries

1 tsp cinnamon



4 tbsp white chocolate, melted


Pre heat the oven to 180c and line a large baking tray with parchment paper. In a mixing bowl, combine the hazelnut butter, maple syrup and butter. Once combined, add in the oat flour, oats, cinnamon and baking soda. Mix together to form a dough. Stir in the cranberries and white chocolate chunks.

Roll ¼ cup dough into a ball, then place onto the lined baking tray and flatten with your hand. Repeat this step with the rest of the dough.

Bake in the oven for 15 minutes, or until golden on top.

Remove from the oven and allow to cool before eating.Once cool, drizzle over the melted white chocolate over the cookies (optional).

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