Vegan Oat Poppy Seed Cookies
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 45 g coconut oil
- 1 tablespoon flaxseed, crushed (mixed with 3 water)
- 70 g peanut butter
- 100 g raw cane suar
- 100 g almond (s), round
- 150 g oatmeal
- 3 tablespoon poppy seeds
- 1 pinch (s) salt
- 1 pinch vanilla
- 0.5 teaspoon ½ tartar baking powder
- 1 dash oat milk (oat drink), if necessary
Print Recipe
Pin Recipe Instructions
- Grind the oatmeal into flour in a stand mixer or other suitable device.
- Melt the coconut oil and let it cool down a bit, then mix well with the peanut butter. Add raw cane sugar, vanilla, salt and the soaked linseed. Then add the almonds, ground oat flakes, poppy seeds and tartar baking powder and mix everything well. If the dough is too dry, add a dash of oat milk.
- Shape the dough into a roll and cut into slices a little more than 1/2 cm thick. Place the slices on a parchment-lined baking sheet. Put in the oven preheated to 180 ° C and bake for about 15 minutes. The cookies should be light golden brown.
- They are still a bit soft at the beginning, but harden when they cool down.
- Makes a baking sheet!
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