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Oatmeal cookies

Snacks are an issue for many and if you are looking for something in the supermarket or on the run, you rarely have the choice between really good snacks.

They often contain an unnecessarily high amount of sugar or are packed full of other additives that you would often never use even if you made it yourself. We therefore always recommend that you plan snacks firmly in your diet. Especially when you’re out and about or when you’re hungry in the afternoon knocking at the office, but dinner is still a long way off, you’ll be happy to have some healthy snacks ready at the end of the day.

We have already introduced you to various energy balls. The most popular ones at the moment are our pink energy balls here. But especially when it comes to iron, you can also ignite a little turbo while snacking and take a little bit of iron with you with sesame seeds, oats and the like. With our oatmeal cookies, the inner values ​count even more!

Oatmeal cookies

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Kleinigkeit
Servings: 15 pieces
Author: Madeleine


  • food processor


  • 90 g of oatmeal
  • 10 g sesame seeds
  • 10 g flaxseed (whole)
  • 25 g of dried apricots
  • 30 g dates (pitted)
  • 40 g plant-based butter
  • 20 ml plant-based drink (e.g. oats)
  • 1 tbsp pumpkin seeds
  • 1/2 teaspoon cinnamon (optional)


  • Put half of the oat flakes in a blender and mix a little finer, almost to flour. Then put in a bowl and set aside.
  • Put the dates and apricots in the blender and roughly chop them up.
  • Then melt the plant butter or put it out beforehand and let it soften.
  • Now add whole oatmeal and oatmeal to the dates and apricots in the blender. In addition, add sesame, linseed, plant butter and plant drink and mix briefly with a pulsating pulse. If you like, you can also add some cinnamon here. The mass should now be slightly sticky and stick together.
  • Preheat the oven to 180 degrees top / bottom heat.
  • Shape the mixture into about 15 cookies and place them on a baking sheet lined with baking paper. The mass is a bit crumbly, but should stay in shape when pressed together.
  • If you like, you can put a few pumpkin seeds on top of the cookies before they go into the oven.
  • The cookies should now bake for 10-12 minutes. When the edges turn a little brown they are done. They tend to dry out quickly and have a tart taste. Therefore, take it out of the oven earlier.

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