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Cashew, Cranberry and White Chocolate Flapjack Cookies

  • Writer: Ruth Carlisle
    Ruth Carlisle
  • Feb 7, 2021
  • 2 min read

Updated: Jun 8, 2025


FLAPJACK COOKIES

Hello February! If you are living in the UK like I am, we are in the middle of our lockdown 3.0 and we are slowly getting to the hopefully half way mark! I hope you are all keeping well and doing whatever it is you find most helpful to get you through this tough time. My week's are kept fairly busy with working full time at the hospital however with extra time in the evening's and weekends - the kitchen is where I spend a lot of my time!


This week I have created a more-ish flapjack cookie! It's not quite a cookie as it doesn't have a crunch but it's not quite a flapjack as it isn't super chewy. Sound a bit weird? you won't know until you try them!


Not only do they use all natural ingredients, they are high in protein as they use oats rather than flour and the cashew butter is packed full of protein and healthy fats. These can also be made vegan simply by buying a vegan white chocolate! Perfect for snacking at any point in the day!


If you try this recipe and love it, make sure to tag me in your Instagram posts: @the_happy_oat !






Makes: 10 cookies. Preperation and Cooking Time: 30 minutes


INGREDIENTS

  • 140g cashew butter

  • 20g coconut oil (melted)

  • 100ml maple syrup

  • 1 tsp vanilla essence

  • 120g rolled oats

  • 40g oat flour (rolled oats blitzed up in a food processor!)

  • 75g white chocolate

  • 85g dried cranberries

METHOD

  1. Preheat your oven to 180C and line a baking tray with parchment paper

  2. Hand whisk the cashew butter, coconut oil, maple syrup and vanilla essence until it forms into a smooth mixture.

  3. Fold in the oats, oat flour and dried cranberries - overall this should form a sticky but solid mixture.

  4. Using a table spoon or ice cream scoop, scoop the mixture onto the baking parchment paper. The mixture should make 10 flapjack cookies and you should leave 2 inches between each cookie. Once you have your cookie mixture balls on your parchment paper, flatten slightly with a spoon.

  5. Bake for 14-16 minutes, or until golden brown.

  6. Leave to cool for 10 minutes (TIP: they will look very soft to begin with, but as they cool they will harden) , before melting the white chocolate and drizzling it across your flapjack cookies.

  7. Leave to cool for a further 10 minutes then enjoy!


Happy Baking!

Ruth xxx

 
 
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