1. In a large mixing bowl, combine the rolled oats and shredded coconut until evenly mixed.
2. In a small saucepan over low heat, gently warm the almond butter and honey together, stirring until smooth and combined. Remove from heat and stir in the vanilla extract and sea salt.
3. Pour the warm almond butter mixture over the oats and coconut. Using a wooden spoon or spatula, mix thoroughly until every oat and coconut flake is coated.
4. If you’re using chocolate chips or nuts, fold them in now for an extra layer of texture and flavour.
5. Line a baking tray or plate with parchment paper. Using a tablespoon or your hands, scoop the mixture into small rounds and place them on the parchment. Press each cookie gently to flatten slightly.
6. Chill the cookies in the fridge for at least 1 hour, or until they are firm to the touch.
7. Once set, enjoy immediately or store them as desired.

My mum always insisted on using wooden spoons for mixing, claiming it made the process more “authentic.” I’ve come to believe she was right—there’s something soothing about that simple, tactile connection to your ingredients. And be sure not to skip the chilling step; it’s what transforms these little morsels from a sticky mess into delightful, chewy cookies.