Step 1

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).

Step 2

Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave.

Step 3

Add the maple syrup, orange juice, orange zest and vanilla, and mix well.

Step 4

Measure out the dry ingredients (ground almonds, gluten-free flour and baking powder) and mix well.

Step 5

Add the dry ingredients to the wet ingredients and mix well until you get a soft dough but one that’s firm enough to mould.

Step 6

If the dough looks too wet, placing it in the fridge for an hour will help it firm up. If it looks too dry, add a splash of any type of plant-based milk.

Step 7

Use your hands to shape the cookie dough into patties – you should be able to make 7 large cookies. To make super fluffy cookies, I like to make sure the centre part of the cookie is slightly thicker than the rest. And don't worry, unlike traditional cookies, these ones won't spread as they bake
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Step 8

Transfer the cookies onto a baking tray/baking sheet lined with greased baking paper.

Step 9

Bake in oven for around 10-12 minutes, until very lightly browned – be careful not to over-bake!

Step 10

They will be slightly soft when you remove them from the oven – leave to cool completely to let them harden before applying the frosting.

Step 11

Drain the soaked cashews and add to a food processor or blender with the maple syrup and orange juice.

Step 12

Whizz until completely smooth, adding some plant-based milk or water to thin out if necessary.

Step 13

Taste and add extra orange juice and/or maple syrup if necessary.

Step 14

Use a knife to spread a bit of frosting over each of the cookies.

Step 15

Taste best when fresh, but keep covered in the fridge for up to a few days.