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  • Cashew and Chocolate Wholemeal Cookies
Cashew and Chocolate Wholemeal Cookies

Cashew and Chocolate Wholemeal Cookies

Brought to you by: OcadoLife
    12 serving

Prep time:

Cook time:

Serves: 12

Wholemeal flour and coconut sugar combine to make soft, nutty cookies with a crisp edge.
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  • 100g cashew butter
  • 100g ground almonds
  • 50ml maple syrup
  • 40g coconut sugar
  • 100g wholemeal flour
  • 1 tsp cinnamon, optional
  • 3 tbsp coconut oil, melted
  • 60g dark chocolate


Step 1

Preheat oven to 190ºC/170ºC fan/gas 5 and line a baking tray with baking paper. Put all the ingredients in a bowl, apart from the chocolate, mix and knead the dough for a few mins so it sticks together. The dough should be a little sticky to touch and textured, but not really wet. If your dough is a little dry, add 1tbsp more cashew butter.

Step 2

Space out heaped tbsps of dough on the tray. Press down with your hands to make cookie shapes (these won’t spread further during baking). If they crack a little when shaping, squidge the dough back together, no need to be gentle.

Step 3

Bake for 10-15 mins until golden and smelling biscuity. Leave to cool on the tray.

Step 4

Melt the chocolate and drizzle over the cooled biscuits. Leave to set and enjoy!

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