Oaty Superfood Cookies


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I think my fridge has seen more of my face in the past two weeks than it has in the last two years. Food has become the highlight of my day, it’s a little moment of joy and normality in what’s become a strange and disjointed routine. Social isolation has lead my brain to confuse boredom with hunger. As a result, I’ve been on a mission to make healthy treats, because I’m always inclined to have my cake and eat it. (Isn’t everyone, though, surely that’s the reason you have the cake in the first case?)

These raw cookies are soft, gooey and have a fruity, caramel flavour thanks to the dates. They’re packed full of protein, essential fatty acids & high fibre whole-grains.

100% Raw, Vegan & Gluten-Free



Ingredients

Makes 8 cookies

  • 100g rolled wholegrain oats/ GF oats (plus a little extra for the outside)
  • 20g milled flaxseed
  • 20g goji berries
  • 10g macca powder
  • 240g soft pitted medjool dates (if they’re hard, you can soak them in boiling water for 10 minutes)
  • 20g cocoa nibs
  • 30g coconut oil (melted)
  • 85g walnuts
  • 40g pecans
  • 2 tsp cinnamon
  • 1/2 vanilla pod / 1 tsp vanilla extract (use alcohol free if you’re keeping things raw)
  • 2 tbs water

Method

Pop all your ingredients into a food processor and blitz until it comes together as a dough. If it’s a bit dry, add a little water. If it’s a bit wet, add a tablespoon more of oats.

Scoop the mixture into your hands and roll into a firm ball.

With your spare oats in a shallow dish, you can then roll the balls in the oats to gently coat.

Place the balls onto a baking tray with either a silicone baking mat or greaseproof paper. Using the palm of your hands, gently squash the balls into a flat cookie shape.

Pop them into the fridge to chill for 3-4 hours.

That’s it.

These should keep for up to 5 days in an airtight container in the fridge


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