These soft and chewy Raspberry & White Chocolate Oat Cookies are a delicious snack for busy days, combining wholesome oats with sweet white chocolate and juicy raspberries. Made with Mornflake Creamy Superfast Oats, they provide slow-releasing carbohydrates to help support focus and concentration, making them an ideal treat during exam season or whenever you need a little energy boost.

Ingredients

• 120g nut butter (runny, no added oil, sugar or salt)
• 60g coconut oil
• 90ml maple syrup
• 45g Mornflake Creamy Superfast Oats (plus 20g reserved for later)
• 100g oat flour (made by blitzing Mornflake Creamy Superfast Oats)
• ½ tsp baking soda
• 60g fresh raspberries
• 40g white chocolate chunks

Method

1. Preheat the oven to 200°C (180°C fan) and line a large baking tray.
2. In a mixing bowl, combine the nut butter, maple syrup and coconut oil.
3. Once combined, add the oat flour, oats (remembering to reserve 20g for later) and baking soda. Mix together to form a dough.
4. Fold in the raspberries, white chocolate chunks and the reserved oats.
5. Place ¼ cup of dough onto the lined baking tray and gently flatten.
6. Repeat with the remaining dough, leaving space between each cookie.
7. Bake for 15 minutes, or until golden on top.
8. Remove from the oven and allow to cool before serving.

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