Cookies with plain flour, butter and a lot of sugar belong to the past. This time I was experimenting with corn flour and as a "fat ingredient" I used peanut butter. They're sweetened with honey (you can also use any plant-based syrup) and if you use gluten free oats, the recipe is gluten-free too. I could eat the whole plate!
Ingredients (16 cookies):
- handful dates
- 1 cup + 2 Tbsp quick oats
- 1/4 cup plant-based milk
- 3 Tbsp corn flour
- 2 Tbsp peanut butter
- 2 Tbsp honey or syrup
- a pinch of salt
- 1 Tbsp sesame seeds
- 1 Tbsp carob powder
How to:
- First, soak the dates (if you want them soft quickly, use hot water)
- In a medium bowl, mix the oats, flour, milk, honey and a pinch of salt.
- Shape the cookies from the dough, sprinkle them with sesame seeds and bake them for in preheated oven for 160°C.
- After about three minutes, pull them out of the oven, dent each cookie and put them back to the oven for about more 5 minutes.
- Meanwhile, drain the dates and put them into a blender or food processor together with carob powder.
- Finally fill the dents with the date-carob mix.
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