Step 1

Dry toast the oats in a pan over a low/medium heat for 10 minutes. Leave to cool completely.

Step 2

Mix the almond butter and maple syrup in a bowl, then add in the oats. Mix to combine, then shape into cookies.

Step 3

* Depending on how runny your almond butter is, you may need to add 1 tbsp of melted coconut oil so that the batter isn't too dry.

Step 4

** You have the option of dipping the base in dark chocolate or drizzling a little on top for extra yumminess.

Step 5

Arrange on a baking sheet lined with baking paper and refrigerate for 30-60 minutes.

Step 6

Store in an air-tight container in the fridge.