Oat and ginger cookies

Oat and ginger cookies

Total: 45 Min. | Active: 45 Min.
vegan, lactose-free
Nutritional value / piece: 62 kcal
, Fat: 3 g
, Carbohydrate: 8 g
, Protein: 1 g

Fast, creative cookies with zero baking time. These healthy cookies are gluten-free, vegan and free of refined sugar.


20 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:

Betty Bossi Koch-Center

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
½ tsp vanilla paste
1 pinch salt


20 g cocoa butter
1 tbsp rice syrup
drop red food colouring
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How it's done

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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.


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

Good to know
Tip: Double the recipe and enjoy these cookies the week after, too.

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