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AKA The Summer Cookie!

These tick all the cookie boxes: crunchy on the outside, chewy in the middle, perfectly sweet and dangerously moorish. I challenge you to just eat one!

Adaptable too, you can swap for various dried fruits and mix up the spices accordingly. If you omit the coconut, I’d recommend adding a little more rolled oats. Equally, you could swap in a GF flour.

I chose coconut sugar and brown rice syrup, but you could use alternatives such as granulated or soft brown sugar and date or golden syrup.

  • Serves:makes approx 20
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100g rolled jumbo oats
150g plain flour
50g desiccated coconut
150g coconut sugar
120g plan based butter
2tbs brown rice syrup
½ cup roughly chopped dried mango
6-8 cardamon pods seeds removed and ground
Zest of 2 limes
Good pinch of sea salt
1tsp bicarbonate of soda
2tbs boiling water


  1. Preheat the oven to 140°C fan
  2. Mix the oats, flour, coconut, sugar, dried mango, cardamom, lime zest and salt in a bowl and set aside.
  3. Put the butter and brown rice syrup in a small pan over a medium heat and stir until melted, remove from the heat and set aside.
  4. Put the bicarb in a small bowl and stir in the boiling water, then add to the butter mixture. It will froth a little.
  5. Add the wet mix to the dry and stir well to combine.
  6. Roll tablespoons into walnut sized pieces and place roughly 5cm apart on baking parchment. Flatten them slightly with your palm.
  7. Bake in the preheated oven for 10-12 minutes until a golden brown. They will firm a little more once cooled.
  8. Remove from the baking sheet and onto a wire rack to cool. Store in an airtight container for up to 5 days.

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About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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