Summary

Ingredients

• 480 g spelled flour
• 540 g oatmeal
• 240 g sunflower seeds
• 240 g pumpkin seeds
• 120 g desiccated coconut
• 60 g flaxseed, round
• 300 g date (s)
• 1 tablespoon cinnamon powder
• 2 teaspoons salt
• 2 teaspoons baking soda
• 240 g maple syrup or honey
• 180 ml rapeseed oil
• 60 ml water
• 240 ml milk (almond milk)

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Instructions

1. Preheat the oven to 160 ° C. Cut the dates into small pieces. Mix the dry and liquid ingredients in two bowls. I always add the dates to the dry ingredients. Here you have to be careful that the cut dates don`t stick to each other. Now add the liquid ingredients to the dry ingredients and stir only until they have just blended. Shape the cookies on a baking sheet lined with baking paper: Measure out 80 g or 1/3 cup of dough, place it on the baking paper and carefully shape a thin, round cookie. Bake the cookies at 160 ° C for about 20 minutes. The recipe can easily be modified if you don`t have all the ingredients in-house. Raisins can be used instead of dates and if you prefer something sweeter, you can add 480 g chocolate pieces and 60 g agave syrup. The cookies are easy to freeze and can be eaten as breakfast if it has to be quick.