Main Course
Oatie Breakfast Cookies
Ingredients
- 220 g oats
- 100 g sunflower seeds
- 50 g chia seeds
- 40 g pumpkin seeds
- 1 tsp cinnamon
- 1 tsp sea salt
- ½ tsp baking soda
- 50 g dark chocolate chips
- 120 g soft dates ( stone removed )
- 70 g coconut oil / plant-based butter
- 60 ml non-dairy milk
- 60 g tahini
Method
- Preheat oven to 180℃.
- Prepare a flat baking tray with some parchment paper.
- Blitz half the quality of oats and sunflower seeds together.
- In a large bowl, stir together the blitzed and whole oats and seeds with the chia seeds, pumpkin seeds, cinnamon, dark chocolate chips, baking soda and sea salt.
- Blend the dates, plant-based butter, milk and tahini to form a soft paste.
- Make 8/12 even-sized balls and place them on the tray with some space between each other, gently press them down into a cookie shape.
- Bake for 20 minutes until lightly golden brown.
- Store in an airtight container or freeze until needed
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