Vegan oat poppy seed cookies

Ingredients for 1 servings:

• 45 g coconut oil
• 1 tbsp flaxseed, crushed (mixed with 3 tbsp water)
• 70 g peanut butter
• 100 g raw cane sugar
• 100 g ground almonds
• 150 g oat flakes
• 3 tbsp poppy seeds
• 1 pinch of salt
• 1 pinch of vanilla
• ½ tsp cream of tartar baking powder
• 1 shot of oat milk (oat drink), if needed

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

fast and wholesome

Grind the oats into flour in a stand mixer or other suitable appliance. Melt the coconut oil and let it cool slightly, then mix well with the peanut butter. Add the raw cane sugar, vanilla, salt, and soaked flaxseed. Then add the almonds, ground oats, poppy seeds, and cream of tartar baking powder and mix everything well. If the dough is too dry, add a splash of oat milk. Shape the dough into a log and cut into slices just over 1/2 cm thick. Place the slices on a baking sheet lined with parchment paper. Place in an oven preheated to 180°C and bake for about 15 minutes. The cookies should be light golden brown. They will be a little soft to start with but will harden as they cool. Makes one baking sheet!