Recipe by What Luce Eats (Luce Hosier)
75g dairy free butter
110g light brown sugar
80g plain flour
140g porridge oats
110g golden syrup
30g almond butter
1 teaspoon of ground cinnamon
1 teaspoon of vanilla extract
1/2 teaspoon of salt
100g South African Raisins
Begin by adding the butter and light brown sugar to a bowl. Using a hand or electric
whisk beat the two together until they’re creamy.
Next add the golden syrup, vanilla extract and almond butter and whisk again until
Add the flour, oats, cinnamon and salt and combine and then finally fold through the
Line a couple of baking trays with parchment paper and using a heart mould place
some of the cookie dough inside it. Press down so the dough fills the mould, and
then carefully remove the mould.
Repeat with the rest of the dough until there isn’t any left. Make sure there is plenty
of space between the cookies on the trays, as they will spread when they cook.
Place the trays in the fridge for at least 1 hour to chill.
When ready to bake preheat the oven to 160c. Place all of the trays in the oven and
cook for approx. 20 minutes.
Note the cookies on the lower shelves may need a few minutes longer. Also note
that the cookies will still be soft when they’re taken out of the oven, but they’ll
quickly harden. Enjoy!