Sweet, slightly crisp and chewy, these are the perfect cookies for your next snack, weekend brekky, brunch or dessert-in-the-middle-of-the-week! This recipe can be varied depending on what you have at home – try substituting cashews / pumpkin seeds / almond butter for the same amounts of other nuts / seeds / nut or seed butter!Print
Sweet n’ nutty oat cookies with almond butter
- Servings : Makes 10 cookies 1x
2 Tbsp chia seeds
1 dl water
1 tsp ground cinnamon
1/2 tsp vanilla powder
1 pinch flakey salt
2 dl rolled oats
1 dl cashew nuts + extra for garnishing
1 dl pumpkin seeds
1 dl almond butter, or any other nut butter or seed butter
1/2 dl coconut syrup, or maple syrup
1/2 dl finely chopped almonds, or any other nuts or seeds
Pre heat the oven to 175°C.
Bring the water to a boil. Remove from heat and stir together with the chia seeds in a baking tin then let sit for 5 minutes. Add cinnamon, vanilla, salt and oats. Roughly chop up the cashews, and add into the tin together with the pumpkin seeds, almond butter and syrup. Stir together until you get a sticky batter. Form into 10 balls, put on a baking tray and press down. Finally garnish with cashews and chopped almonds.
Bake your cookies in the oven for 30 minutes, until golden and slightly crisp. Let cool.
Store in an airtight container in your fridge or freezer.