INGREDIENTS
For the cookies:
1 cup oats, gluten-free, divided
½ cup walnuts
½ cup La Favo granola
3 tbsp pumpkin seeds
3 tbsp almonds
3 tbsp flax seeds
½ tsp cinnamon
¼ tsp cardamom
½ tsp flaky sea salt
⅓ cup + 1 tbsp olive oil
⅓ cup + 1 tbsp maple syrup or rice syrup
For the sweet cashew cream filling:
1 cup cashews
1/2 cup of coconut milk or water
2 soft dates, soaked
1/2 teaspoon vanilla powder or 1 teaspoon natural vanilla extract
RECIPE
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Preheat the oven to 180°C.
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Put 1 cup of oats and the walnuts in the food processor and blend until you reach a consistency of flour.
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Stir in your favourite La Favo granola.
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Transfer the mixture into a large bowl and add all the remaining ingredients.
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Mix everything with your hands.
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Line a baking dish with parchment paper.
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Roll balls from the mixture. Press them onto the parchment paper, they’ll flatten from the heat.
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Bake the cookies in the over for 20 to 30 minutes.
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To make cookie sandwiches: blend all ingredients for the sweet cashew cream together with as little nut milk as possible to create a thick filling. Put onto one cookie and place another cookie on top.