Oat, pumpkin and coconut cookies

Oat, pumpkin and coconut cookies

Total: 1 hr 10 Min. | Active: 40 Min.
vegan, lactose-free
Nutritional value / piece: 166 kcal
, Fat: 4 g
, Carbohydrate: 25 g
, Protein: 4 g


10 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Pumpkin purée

200g preprepared diced squash
a little salt
½dl water

Cookie dough

5 Medjool dates, pitted
70g dried cranberries
50g pumpkin seeds
100g rolled oats
50g coconut flakes
½tsp cinnamon
1pinch ground cloves
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How it's done

Pumpkin purée

Place the pumpkin into the salted water, bring to the boil and simmer until soft. Leave the pumpkin to cool, then purée.

Cookie dough

Mix the dates into the pumpkin purée and then purée again until smooth. Add the cranberries, pumpkin seeds, rolled oats, coconut flakes and spices and mix well.

Shaping and baking

Lightly grease an ice cream scoop and make around 10 balls of the same size. Place these onto a baking tray lined with baking paper, leaving sufficient space between them. Press the cookies down until they are around 1 cm thick.

Bake: for 25-30 mins. in the centre of an oven preheated to 180°C.

Leave the cookies to cool and store in an airtight container.

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