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Cashew and Chocolate Wholemeal Cookies

These cookies use vegan alternatives like maple syrup and cashew butter.

Serves 12 Total Time 40 mins


  • 100g cashew butter 
  • 100g ground almonds 
  • 50ml maple syrup 
  • 40g coconut sugar 
  • 100g wholemeal flour 
  • 1 tsp cinnamon, optional
  • 3 tbsp coconut oil, melted
  • 60g dark chocolate


  1. Preheat the oven to 190ºC/170ºC fan/Gas Mark 5 and line a baking tray with baking paper. Put all the ingredients (leaving out the chocolate) in a bowl and mix, then knead the dough for a few mins so it sticks together. The dough should be a little sticky to touch and textured, but not really wet. If your dough is a little dry, add an extra tablespoon of cashew butter.
  2. Space out heaped tablespoons of dough on the tray. Press down with your hands to make cookie shapes. If they crack a little when shaping, squidge the dough back together – no need to be gentle.
  3. Bake for 10–15 mins until golden and smelling biscuity. Leave to cool on the tray. 
  4. Melt the chocolate and drizzle it over the cooled biscuits. Leave to set and enjoy!
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