Macadamia Nut butter and oat cookies
Preparation time: 25 minutes
Cooking time: 35 minutes
100g salted butter, diced
60ml (¼ cup / 75g) ButtaNutt roasted macadamia nut spread
30ml (2 Tbsp) golden syrup
310ml (1¼ cup / 156g) cake flour
310ml (1¼ cups / 110g) rolled oats
310ml (1¼ cups / 125g) desiccated coconut
30ml (2 Tbsp) vanilla protein powder
¾ cup (180ml / 150g) brown sugar
250ml (1 cup / 130g) sunflower seeds
Pre heat the oven to 150°C and line a 28cm x 20cm baking dish with baking paper.
Melt the butter, nut spread and syrup together until smooth. Combine the remaining ingredients in a large mixing bowl and stir in the butter mixture until well combined. Spoon the mixture into the lined dish and smooth out the top. Bake for 25 minutes.
Remove the cookies from the oven and cool, 5 minutes. Cut the cookies into 30 small squares. Place them on a lined tray and bake until golden and firm, 10 minutes. Remove it from the oven. Cool on the tray for 5 minutes before transferring to a cooling rack. Once cooled, store in an airtight container.
TIP: For a chocolate-flavoured cookie, replace the ButtaNutt roasted macadamia nut spread with ButtaNutt cocoa macadamia nut spread and the sunflower seeds with milk chocolate chips.
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