Raw Caramel Oat Cookies
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Recipe: #35016
May 31, 2020
Categories: Desserts, Cookies, Dropped, Snacks, Nuts/Seeds, Pistachio, Oats, Fruit, Dates, Add it in the lunch box, Easy/Beginner Cooking, No-Cook, Pantry/Shelf, Entertaining, Game/Sports Day, Picnic, Potluck, Food Processor, Refrigerator, Diabetic, Heart Healthy, High Fiber, No Eggs, Non-Dairy, Vegan, Vegetarian more
"From our Sunday Newspaper The Sunday Times. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (26.8 g)
- Calories 118.2
- Total Fat - 7 g
- Saturated Fat - 3.3 g
- Cholesterol - 12.9 mg
- Sodium - 56.6 mg
- Total Carbohydrate - 13.8 g
- Dietary Fiber - 1.2 g
- Sugars - 9.5 g
- Protein - 1.3 g
- Calcium - 23.6 mg
- Iron - 0.6 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step 1
Line a large tray with non-stick baking paper.
Step 2
Place the sunflower seeds, pepitas, hemp seeds (if using), oats, dates, cashew butter, vanilla and cinnamon in a food processor and process until a rough dough forms.
Step 3
Roll 1-tablespoon portions of the mixture into balls and flatten slightly and place on the tray, sprinkle with pistachios, freeze-dried raspberries or cacao nibs and refrigerate for 1 hour or until firm.
Tips & Variations
- These cookies are the type you want to reach for when you need a post-workout pick-me-up or healthy snack on the go.
- Keep them in the fridge in an airtight container for up to 1 week.
- Choose your favourite topping to sprinkle on the cookies (or try all three!) and you’ll need about ½ cup in total
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