2cups (200gr)Rolled Oats(make sure they are gluten free if required)
1cup (220gr)Smooth Peanut Butter
2 1/2tbspMaple or Agave Syrup
2tbspDesiccated Coconut optional
Place the Rolled Oats, Peanut Butter, Syrup and Desiccated Coconut in the bowl of your food processor. Blits in a few seconds increments to mix all the ingredients together. Blend for a few seconds only to keep chunks of Oats in the cookies, or process for longer to get a smooth finish.
Shape the cookies in your preferred way. Either roll small balls in the palm of your hands (and optionally flatten them), or roll the cookie dough between two sheets of baking paper and use a cookie cutter to cut out the cookies.
Place the shaped cookies on a flat tray lined with baking paper and place in the fridge to set for at least an hour.
Optional: dip the cookies in jam or a berry coulis and place back in the fridge.
Keep refrigerated for up to 4 days. Freezing these cookies is not recommended as they will fall apart when thawed.