Superfood Oat Cookies
Author: Theresa Baumgärtner
For the base:
  • 2 tbsp chia seeds
  • 2 tbsp maple syrup
  • 1 ripe banana
  • 2 medjool dates, pitted
  • 100g almonds
  • 100g oats
  • 1 tbsp hemp seeds
  • pinch of seasalt
  • 1 tsp ground cinnamon
  • 80g coconut oil
For the topping:
  • 60g almonds
  • 60g dried cranberries
  • 60g oats
  • 60g pumpkin seeds
  • 3 tbsp coconut oil, melted
  • 3 tbsp maple syrup
  • 3 tbsp almond milk
  1. Preheat oven to 180°C. Soak chia seeds with 4 tbsp of water for about 10 minutes and blend together with maple syrup, banana and dates.
  2. Finely chop almonds and mix together with oats, hemp seeds, salt and cinnamon in a bowl. Add coconut oil and chia-banana-puree and knead together very well. Place baking paper on a baking tray, spread out mixture and gently press in form. Bake for about 10 minutes.
  3. Meanwhile roughly chop almonds and cranberries for the topping. Mix in a bowl together with oats and pumpkin seeds. Add remaining ingredients and stir well with a spoon. Spread on the prebaked base and bake again for further 15 minutes.
  4. Cut into squares while still warm and let it cool. Keeps best in an airtight box.
Recipe by piroggi at