yields 7 large cookies 3/4 cup [70g/2 1/2oz] rolled oats 1/2 cup [90g/3oz] pitted dates 1/4 cup [35g/1oz] almonds 2 tablespoons almond butter, store-bought or homemade 1 tablespoon maple syrup 1 tablespoon cocoa powder 1 cup [30g/1oz] cornflakes or puffed rice cereal 30g [1oz] dark [bittersweet] chocolate, melted – optional Line a baking tray with baking parchment. Dry-toast the oats in a large frying pan over a high heat, stirring often, until fragrant. Remove from the heat and leave to cool in the pan. In a food processor, blend the dates, almonds, almond nut butter, maple syrup, 2 tablespoons of water and the cocoa powder until a paste is formed. Add the paste to the oats with the cornflakes and knead together gently with your hands. Divide into 7 balls and flatten them slightly onto the lined baking tray. Drizzle with the chocolate [if using] and leave to set at room temperature.