These cookies are little gems to have in the fridge for snacks, picnics, post workouts, for a cluster feeding energy boost or for nut friendly coffee mornings.

They are vegan and gluten free which is also a winner.  The drizzle of dark chocolate over the top will assure any child that they are treats.

My two boys love these and I always hide a few away for myself to nibble on while feeding the baby.

Top tip: As much as we like to share sometimes you need something just for yourself.  Hide your mummy snacks in a coffee cup so the children will think that there is only coffee/tea in there 😉

Ingredients:

• 100g blanched hazelnuts
• 100g almonds
• 100g sultanas (you could use raisins or dates)
• 50g pumpkin seeds
• 50g oats (use gluten free oats to make cookies gluten free)
• 2 tablespoons maple syrup
• 2 tablespoons Cacao powder
• 1 banana
• 50g 70% dark chocolate

Method:

• Place all of the ingredients except for the dark chocolate into a food processor and blend until a dough forms .
• Spoon the dough into a bowl and put into the fridge for 30 minutes.
• Preheat oven to 180 degrees celcius  (fan)
• After 30 minutes, scoop out tablespoon amounts of chilled dough and roll them into a ball before pressing them flat into a cookie shape on a greased tin/ baking paper.
• This batch makes approx 25 to 30 cookies.
• Bake for 16 to 18 minutes.
• When cool, melt the chocolate and put it in to a piping bag or a sandwich bag and cut the edge off.
• Drizzle the cookies with melted chocolate and allow the chocolate to harden before serving.
• Store the cookies in an airtight container.