Wholesome Cook

Super Spread Cookies

These scrumptious Super Spread Cookies are a good antidote to finding your first grey hair on a drizzly grey day. Made using my current favourite nut and seed spread but, trust me, they are just as good using plain old peanut butter, almond butter or, for a nut-free version tahini. They are crunchy, satisfying and dairy- and egg-free, too. 

The are so good, in fact, that they’ve made it into the pages of The Wholesome Cook book because they can be adapted to SO MANY dietary needs. You’re welcome.

Super Spread Cookies

And so it happened. I found my third first grey hair!

Third first because I skillfully plucked the first and second from my right eyebrow soon after I spotted them. Like a pesky weed it returned, but this time, surprisingly, a lot finer. And, as it turns out not as pesky as I initially thought. In fact, might have smiled when I saw it this time. 

Super Spread Cookies

You see, I’ve had time to ponder this coming of age thing and you know what, I don’t think it is as scary as I thought it would be. Oddly, I find the feeling quite comforting. Do you share my sentiment here?


As the rain interrupted our Sunday plans, I left my single grey hair be and baked cookies. Having recently discovered the ultimate in nut butters – this Mayver’s Original Super Spread, made with an unadulterated selection of four nuts, almonds, chia and sesame seeds, I decided that a batch of Super Spread Cookies was the perfect antidote to the issue of  grey hair drizzly grey skies.  

Mayvers Super Spread Cookies

While the recipe should make 10 generously sized cookies, eating some of the raw dough straight our of the bowl is what makes baking more fun, right? So, it will make 9 more even-sized cookies if you like to sample the dough before baking *wink wink*.

Mayvers Super Spread Cookies

Super Spread Cookies
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4.80 from 5 votes

Super Spread Cookies

While I made these cookies originally using Mayver's Super Spread you could use any natural peanut butter, or a mixture or peanut and almond butter as well as plain tahini and omit nuts from the additions for a school-friendly nut-free version. If you prefer your bikkies sweeter, and are not concerned about fructose, you could use honey in place of rice syrup and brown sugar instead of coconut sugar. I prefer coconut sugar because it's higher in nutrients than processed brown sugar.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 10


Dry ingredients:

  • 1 1/4 cups rolled oats or quinoa flakes
  • 1/2 cup wholemeal flour or 3 tablespoons coconut flour
  • 3 tablespoons coconut sugar or demarara sugar you can halve this too!
  • 1 teaspoon flax seeds
  • 2 tablespoons slivered almonds
  • 2 tablespoons dried organic blueberries optional

Wet ingredients:

  • 150 g natural additive-free peanut butter or Mayver's Super Spread*
  • 3 tablespoons rice malt syrup or honey
  • 1/3 cup water
  • pinch goodsea salt flakes
  • 1/2 teaspoon vanilla powder
  • 1 teaspoon bicarbonate soda


Preheat oven to 180C (160C fan-forced, 350F, gas mark 5).

  • Place all dry ingredients in a large bowl and mix with a wooden spoon.
  • Place all wet ingredients except for the bicarbonate soda in a small saucepan and heat over medium heat, stirring, until the mixture is melted and uniform. Add bicarbonate soda and mix well.
  • Pour wet ingredients into the dry and mix well to form a rough dough.
  • Line a cookie sheet with baking paper and using a 1/4-cup capacity measuring cup or spring loaded ice cream scoop, form 9-10 cookies. Flatten gently.
  • Bake in the preheated oven for 12-15 minutes. Remove from oven and allow to cool almost completely before serving for a scrumptiously crunchy cookie.
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Lorraine April 28, 2014 at 11:45 am

Do you think I could use steel cut oats and gluten-free flour for these? My family would love them but we have a gluten intolerance…

Martyna @ Wholesome Cook April 29, 2014 at 9:43 am

Hi Lorraine, I am pretty sure that would not be an issue. You could probably use plain gluten-free flour or brown rice flour instead of regular one. Enjoy.

Lara Spencer April 28, 2014 at 12:12 pm

Oh wow! They look amazing, no wonder you ate one of the cookies straight from the bowl. I think I would only be able to bake 8 hahaha. Lots of goodness in that bowl (and jar). Nice to see.

Bam's Kitchen April 28, 2014 at 1:11 pm

Fantastic chewy and healthy breakfast cookies. I have not seen Mayvers super spread here in HK but will have to keep my eyes open. Grays are like pesky weeds but only you notice them. Actually I do not call them trays at all but platinum blondes, see don’t you feel better already. Have a super week. BAM

Martyna @ Wholesome Cook April 28, 2014 at 1:21 pm

Platinum blondes! I like that :-) Mayvers is a relatively new Australian brand. Perhaps checking a few Aussie expat stores might yield a jar. Totally worth a look.

Mum to 4 April 28, 2014 at 1:29 pm

I can’t wait to make these. Last day of school holidays calls for a good treat and I saw that the Mayvers butter is on sale too. Going to buy a couple of jars. Thanks!

Mayvers April 28, 2014 at 4:39 pm

Ohhhh wow… Thank you so much for helping to spread the pure-state love! As a small family co it means the world to us to see you enjoying it! Have a wonderful day xox Love Mayvers

Martyna @ Wholesome Cook April 29, 2014 at 9:45 am

You are very welcome – I am only happy to use your product and spread the love. Keep up the good work. Now I need to find the sunflower spread…

Leili April 29, 2014 at 6:06 am

Hi Martyna,

I’m Leiliane from Brasil and recently added your blog to my reader. Beautiful photographs you have! And these cookies are amazing.
Nice to meet you.

Mel A April 29, 2014 at 9:22 am

I baked these last night after seeing your post on Instagram. They are sooo good I think I will be baking another batch this week because these won’t last long in our house.

Maureen | Orgasmic Chef May 3, 2014 at 2:11 am

Oh my.. after reading the comment from Bobbi, I’m nearly half platinum blonde. :)

These cookies sound wonderful. Can I eat them for breakfast?

Martyna @ Wholesome Cook May 5, 2014 at 12:45 pm

Hi Maureen, it’s good to put a glass half full spin on things, isn’t it? And of course you can have them for breakfast. I had enjoyed one with a glass of milk for a quick breaky on the go a few times now.

Iron Chef Shellie May 7, 2014 at 9:40 pm

Oh no! I was wondering if I saw some when I was at the hairdresser the other day… noooo!!!!! hehee
but cookies… yay!

Amanda@ChewTown May 9, 2014 at 8:49 pm

You are too pretty to worry about a grey hair… I agree… just let it be and make some awesome cookies. These sounds amazing!

Maria May 20, 2014 at 12:16 am

Thanks for the heads up on the Mayvers spread. I bought some yesterady and it was delicious. I don’t know if it’s going to last long enough for me to bake the cookies with :)

Amanda November 8, 2015 at 1:55 pm

Wow the uncooked dough was amazing! I don’t know how you manage to cook any with a gooey warm dough like that! I managed to bake a few though and these are just delicious. Just so happened to be a rainy Sunday too! Can’t wait to make more!

Anne Pappas March 9, 2016 at 2:27 am

These are so, so good. I used honey and sugar because i didnt have coconut sugar or rice syrup. Am curious to see what the difference will be so will try and find these ingredients so I can use them in my do over. Kids really liked them and they made a great after school snack. Will mosey around your blog to see what other treasures i can find. We are trying to cut down sugar and fat in our household so am keen to see what other recipes you have.

Di January 5, 2017 at 8:57 am

Do you use whole flax seeds or ground?

Martyna @ Wholesome Cook January 5, 2017 at 9:24 am

I used whole ones in this recipe.


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