For The Dough
4 ½ Mugs Glutenfree Oats
½ Teaspoons Cinnamon and/or Vanilla
1 Mug Cashews or White Almonds
Juice of 1 Orange & 1 Lemon
Zest of 1 Orange & 1 Lemon
½ Mug Plant Based Milk
4 Tablespoons Date caramel
1 Pinch of Salt
2 Teaspoons Baking Powder
For The Date Caramel Glaze
10 large Dates (Medjool work best – others to be soaked in water for some minutes)
1-2 tablespoons hot water, spices if wanted.
Chop the dates and add to a food processor. Blend once. Then add a bit of water and the spices. Continuously blend until a smooth paste is the result. Can be stored in the fridge for 2-3 weeks.
I use it for porridge, cake and other delicious yet healthy sweets.
Add the oats to a food processor and mix until they fine as flour. Add the oat flour to a big bowl and repeat the process with the nuts.
Add all other ingredients and knead to a nice dough. Make sure it is not to dry. If so, add some more plantbased milk.
Preheat your oven to 200°.
Step 3: Roll the dough on a floured surface (you decide on the desired thickness) and let the cookie cutting fun begin. In case you have no cookie cutters simply form small balls and then flatten them to have a typical cookie shape.
Put the cookies on a baking tray with baking paper and glaze with the date caramel – the more you use, the sweeter the cookie 😉
Sprinkle some spices on top.
Put into the oven and bake for some 15-20 minutes until golden brown. Pay attention. They change color quickly 😉
Take out and enjoy!
Photos and Recipe: stellamina.com