125g porridge oats
125g ground almonds
1/2tsp bicarbonate of soda
2tsp ground cinnamon
2tsp vanilla extract
2.5tbsp maple syrup
3tbsp coconut oil, melted
50ml of your preferred milk (I used coconut milk)
35g dried cherries
60g Doisy & Dam Maple, toasted rice & pink Himalayan dark chocolate, chopped into small chunks
This is my twist on the classic oatmeal and raisin cookie – I’ve added some spice, swapped raisins for chewy cherries, and I’ve used a combination of whole oats and ground almonds rather than oatmeal for a coarser texture. I’ve also given these a subtle maple flavour using maple syrup to sweeten and adding in some chocolate chunks using Doisy and Dam’s Maple, toasted rice and pink Himalayan salt dark chocolate. Containing plenty of fibre, protein and slow-releasing carbs, these are ideal paired with a cup of tea when the 4pm slump hits!
Makes approx 9 cookies.
- Preheat the oven to 200°C (180°C fan) and line a baking tray with baking paper.
- Mix together the oats, ground almonds, bicarbonate of soda and cinnamon. (You can alternatively blend the dry ingredients together for a finer texture, I just prefer the coarser texture of the whole oats).
- Add in the vanilla extract, maple syrup, melted coconut oil, milk and egg and mix together before stirring in the chopped chocolate and cherries.
- Mould into small balls of dough and flatten them slightly with the palm of your hand as you place them on the baking tray.
- Bake for 10-12 minutes until golden and firm.