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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
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TIPP TOP Cookies

TIPP TOP Cookies
TIPP TOP Cookies
TIPP TOP Cookies
TIPP TOP Cookies
TIPP TOP Cookies

I am the cookie monster! I think you guys may have noticed by now I love making a good
cookie recipe. I mean who doesn’t love cookies? These were christened the TIPP TOP cookies as I created the recipe whilst I was down home n Tipperary and they got top marks from the fam. I have made them tonnes of times since and they really remind me of a hob nob! When you blend the oats and almonds don’t over blend them into a fine flour leave them a little chunky – for a nice crunch!

TIPP TOP Cookies

Ingredients
  • 200g oats (gluten free oats work here also)
  • 150g almonds (skinless and regular work well here)
  • 150g smooth cashew butter
  • 8 tbsp. maple
  • 1 tsp vanilla
  • big pinch of sea salt
  • 100g dark chocolate melted
Method
  1. Preheat oven 180°C
  2. In a high speed food processor add the oats and almonds and mix into a chunky flour consistency with still bits of almond visible.
  3. Next add the cashew, maple, vanilla and salt and combine for 15-20 seconds into a thick heavy dough.
  4. Taking sections using a small spoon, roll into 20 balls and place onto a lined baking tray.
  5. Press down into a cookie shape and bake for 12-15 minutes until golden brown around the edges.
  6. Leave to one side to set firm. (keep an eye on them after 12 minutes).
  7. Dip the top in the melted chocolate – don’t forget to lick those fingers.

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