Oat and ginger cookies


Total time: 45m
Preparation Time: 45m

Servings
For 20 piece


Author

Lara - Vanillacrunnch


Nutritional Information

Contains 62 Kcal, 1g Protein, 8g Carbohydrates, 3g Fat


Ingredients

  • Cookie dough
  • 30 g ground almonds
  • 30 g fine whole-grain rolled oats
  • 30 g walnuts
  • 6 Medjool dates, pitted
  • 1 cm ginger, grated
  • 1 tsp cinnamon
  • 0.5 tsp vanilla paste
  • 1 pinch salt
  • Icing
  • 20 g cocoa butter
  • 1 tbsp rice syrup
  • drop red food colouring

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Instructions

  • Cookie dough

    Puree all the ingredients in a mixer. Shape the dough into a ball, roll out to a thickness of approx. 5 mm. Cut out approx. 20 hearts, place on a tray. Place in the freezer until ready to ice.
  • Icing

    Melt the cocoa butter with the rice syrup, mix in red food colouring. Decorate the cookies with the icing, leave to dry.
  • Tip:

    Double the recipe and enjoy these cookies the week after, too.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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