Updated: Jan 7
200g Roasted organic peanut butter, or almond butter or tahini.
150g pitted soft medjool dates
2 and half cups organic rolled oats (grounded into powder)
Half cup organic desiccated coconut
2 tbsp vegan protein powder (optional)
1/2 tsp cinnamon powder
1/2 tsp ginger powder
1/4 tsp cardamom powder (optional)
pinch of sea salt
2 tbsp water to mix if needed. (mixture should be soft enough to roll smooth balls)
1/4 cup pumpkin seeds for decorations.
Combine nut butter, dates, oats, coconut, protein powder, sea salt, cinnamon, ginger, and cardamom powder, into a food processor.
Bring the mixture into a smooth consistency. Add some water if too dry. The mixture should hold together when formed into a ball and pressed into a cookie.
Form into 16 cookies and garnish with whole pumpkin seeds for decorations and crunch.
set in the fridge for an hour before serving.
The raw cookies will stay fresh and addible for two weeks if kept in the fridge or cool dry place.