Run porridge oats through a food processor for around 15 seconds, until mixture resembles oatmeal
Mix dry ingredients with the maple syrup and butter or coconut oil to coat
Slowly add the water and stir until the mixture is sticky but not sloppy – you may not need the whole half cup
Using spoons (or hands depending on how messy you want to get) put dollops of the mixture onto a baking tray lined with baking parchment/greaseproof paper or directly onto a baking stone and flatten slightly. The mixture should give twelve to sixteen cookies.
Bake in an oven for approximately 20 minutes until golden brown