Makes approx 12- 18 cookies depending on cookie cutter and thickness. We used a 7cm one and got 15 cookies
1 cup oats
1 cup dessicated coconut
⅓ cup almond meal
⅓ cup cashews
1 cup dried cranberries
1 pitted cup dates
3 tbsp nut butter of choice
3 tbsp coconut oil
½ cup maple syrup or honey
Combine all the ingredients into a food processor and mix well until combined, if too dry and a squeeze more honey until it all sticks together. Scoop out and roll out using a rolling pin – you can have them as thick as you want – the thicker you make them the less cookies you will get but it is totally up to you!
Cut with your cookie cutter of choice and place on a baking sheet on a flat dish or plate. Leave to set in the fridge for around 2 hours.
Store in the fridge in an air tight container for up to 10 days.
Enjoy guilt free biscuits at your pleasure
Boom & Bird x