Ingredients

240g cashew butter (almond and peanut butter will also work)

5 tbsp coconut sugar

3 tbsp maple syrup

1 tsp vaniella extract

2 tbsp ground flaxseed

1/2 tsp bicarbonate of soda

1/2 tsp baking powder

sea salt (optional)

​

Method

1. Put all the ingredients into a bowl and stir to combine. Place in fridge for 30 minutes.

2. Preheat the oven to 200 celsius.

3. Form the cookie dough into 16 balls, just smaller than golfball size. Press gently between the palms of your hands to slightly flatten( they will spread just a little while baking. The more you flatten them before baking, the thinner and flatter the cookie will be).

4. Place on baking sheet on a baking tray a few centimetres apart. You can sprinkle sea salt if using on the cookies. Bake in the oven for 7-8 minutes for a soft, light, melt in the mouth cookie. You can cook them for a couple of minutes longer for a crisper result.

5. Allow to cool for 5 minutes on the tray, then transfer to a wire rack to cool fully.

6. Store in an airlight container for up to 5 days

​