The ideal snack
The ideal cookie to satisfy your craving between meals in a nutritious way. Still a bit chewy after baking. Sweet, but also with a hint of salt. Cookies that, for once, do make you feel satiated instead of wanting to eat the whole tin.
We use dried apricots and pumpkin seeds in this recipe, but you can vary with other nuts/seeds and dried fruit. Think for example of mulberries, cranberries, raisins or dried figs. Delicious in combination with, for example, pecans, macadamia nuts or walnuts.
- 1 tablespoon broken linseed
- 100 g oatmeal
- 20 g grated coconut
- ½ tsp baking powder
- pinch of sea salt
- 35 g nut paste
- 30 g maple syrup
- 1 tsp pure vanilla extract
- 50 g dried apricots, unsulphured
- 25 g pumpkin seeds
- 25 g hemp seeds
- Preheat the oven to 180 degrees.
- In a small bowl, mix the flaxseed with three tablespoons of water. Mix and let stand for a moment so that a gel can form.
- In a bowl, mix the oatmeal with coconut grater, baking powder and sea salt.
- In another bowl, mix the nut paste with maple syrup and vanilla extract.
- Then mix the nut mixture with the oatmeal mixture.
- Cut the apricots into small pieces. Add these along with the pumpkin seeds and hemp seeds to the cookie batter.
- Line an oven tray with baking paper. Form balls and press them flat with a fork. Place in the center of the oven and bake for about 15 minutes. Let cool on a wire rack.
- Store in a sealed drum in a dry place.