Playdate Cookies



The playdates season is on, and at least 2-3 times a week we have friends over or we are going to visit friends.  Being the only vegan mom in my circle (not easy and rather frustrating sometimes, I am contemplating writing a whole post about it, one day) I find myself making these cookies that I now call Playdate Cookies, over and over again.


Most of the ingredients for these cookies are part of Lennon morning mix. I create this mix on the weekend, in a jar, and every morning we mix a few spoons of it with Alpro
Soy yogurt or Lupin yogurt (from a local German company called Luve – we love their products!).


The base for these cooking was inspired by cookies from my good friend Shiraz. On our last visit to Israel she made a few batches, mainly for Lennon, but we all eat them happily. Shiraz’s cookies contain raw tahini, and sesame seeds, and some flour but since I am not a big fan of sweet tahini flavor I worked on a different version.


Last September on the beach in my hometown of Eilat, Israel – Lennon is enjoying Shiraz’s cookies!

Kids love these cookies.

And so are the parents.

They are easy and quick to make, and they are healthy! Yay!

So, here we go!

For 20-25 medium size cookies:

In a big bowl, mix:

  • 1 cup oats mix – I use oats, rye, and spelt flakes
  • ½ cup puffed amaranth
  • ½ cup puffed whole rice
  • ½ cup puffed quinoa
  • ½ cup puffed buckwheat
  • ¼ cup shredded coconut
  • 1/3 cup raisins and dried cranberries – finely chopped
  • 2 tbsp chia seeds
  • 2 tbsp hemp seeds
  • 2 tbsp ground flaxseeds
  • 1 tsp cinnamon
  • 1 cup applesauce
  • 1 spoon oil (I used raps)



  • 1/3 cup cocoa nibs
  • 2 tbsp date syrup (silan)
  • 2 tbsp sesame
  • 2 tbsp raw tahini (only if you are a Halva lover, which I am not…)
  • Chopped nuts (not if you make them for kids!)
  • Soy flakes
  • Other dried fruits


  • Mix all dry ingredients well


  • Add the applesauce
  • Add one spoon of oil and mix well


  • Pre heat oven to 200°C/400°F
  • Create medium size cookies


  • Bake for 12-14 minutes – or until edges are a bit darker – just don’t burn them! 🙂

Let cool completely before transferring to a box.



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