YIELDS
a dozen cookies
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup Whole wheat flour
- 1 cup Oats
- 1/2 cup Walnuts
- 1/4 cup Maple Syrup
- 1 1/2 tsp Baking powder
- 1 1/2 tbsp Cinnamon or pumpkin spice
- 3 tbsp Orange zest
- a few tablespoons Plant-based milk
- Dark chocolate for decoration
- Extra walnuts for decoration
- 1 cup Whole wheat flour
- 1 cup Oats
- 1/2 cup Walnuts
- 1/4 cup Maple Syrup
- 1 1/2 tsp Baking powder
- 1 1/2 tbsp Cinnamon or pumpkin spice
- 3 tbsp Orange zest
- a few tablespoons Plant-based milk
- Dark chocolate for decoration
- Extra walnuts for decoration
Directions
1. Heat oven to 350°F.
2. Grind the oats and walnuts in a food processor. Alternatively, you can also buy some oat flour, but why not buy bulk oats and avoid the plastic bag?
3. In a bowl, combine the oats, nuts, whole wheat flour, baking powder, cinnamon, and orange zest.
4. Add the maple syrup and about 4 tbsp plant-based milk of your choice.
5. With your hands, mix the ingredients and form an even dough. If the dough is too dry, add a bit more plant-based milk or more maple syrup for sweeter cookies. You can also opt for brown sugar instead of maple syrup, and then add more plant-based milk for the dough to stick.
6. Once you are able to form a dough ball that sticks well-enough, roll out the dough and press out 1/2 in thick cookies with a cookie cutter.
7. Place the cookies on a baking tray lined with parchment paper and bake for about 30 minutes or until the sides of the cookies are starting to turn golden brown.
8. Let the cookies cool down.
9. Melt some dark chocolate in a water bath and grind a handful of walnuts.
10. Dip one side of each cookie in the dark chocolate and then in the ground walnuts.
11. Place the cookies in the fridge for a few minutes.
12. Enjoy over warm tea and good conversations next to the fireplace.
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Photo: Tatiana von Rheinbaben
