Greetings!
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.
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)
Optional:
- 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
Directions:
- 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.
Enjoy!
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