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!

Serves 20 cookies

Cooks in 30 Minutes


  • 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


  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.