John Myers
Ingredients for 1 servings:
- 2 cup(s) rolled oats, wholegrain
- 1 cup(s) water
- 2 tbsp, stretched wholemeal spelled flour
- 2 tsp, heaped cocoa powder
- 2 tsp agave syrup
- 2 tsp chia seeds
- 1 tbsp, heaped peanut butter
- 2 tbsp rapeseed oil
- 100 g blueberries, fresh
- 1 pinch of vanilla pod(s), ground
- 1 pinch of salt
Instructions
Working time approx. 5 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
Fitness cookie. Clean, vegan, and healthy. The cups mentioned in the recipe refer to small coffee cups.
The cups mentioned in the recipe refer to small coffee cups. Mix all of the ingredients in a bowl with a spoon until you get a sticky, homogenous mixture. The blueberries should remain as intact as possible so they don’t release too much juice. Let the dough rest for 10 minutes. Then form balls with your hands and gently press them flat on a baking sheet lined with parchment paper, so that the cookies are about 0.5 cm thick. To ensure even-sized cookies, I use a tablespoon to measure the amount. Depending on the size, this recipe yields 9-12 cookies. Bake in a preheated oven at 160°C (fan oven) for about 25 minutes. They will then be slightly crispy on the outside and moist on the inside. If you like it sweet, use more agave syrup. If using salted peanut butter, there is no need to add any additional salt.
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