The 5th of November wouldn’t be complete without Bonfire Night cookies, studded with juicy raisins and spiced with warming cinnamon. The combination of fine oatmeal and ground almonds give them a delicious chewy texture. Easy to make and totally moreish – there certainly won’t be any leftovers!
100g Mornflake Fine Oatmeal
100g ground almonds
50g coconut sugar
2 tsp ground cinnamon
50ml maple syrup
100g cashew butter
60g coconut oil
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 three days.