raw caramel oat cookies

  • ⅓ cup (55g/2 oz) sunflower seeds
  • ⅓ cup (55g/2 oz) pepitas (pumpkin seeds)
  • 2 tablespoons hemp seeds (optional)
  • 1 cup (90g/3 oz) rolled oats
  • 12 soft fresh dates (240g/8½ oz), pitted 
  • ½ cup (125g/4½ oz) cashew, almond or peanut butter
  • 2 teaspoons vanilla extract
  • 1½ teaspoons ground cinnamon 
  • finely crushed pistachios, freeze-dried raspberries or cacao nibs, for sprinkling (see cook’s notes)
  1. Line a large tray with non-stick baking paper. Place the sunflower seeds, pepitas, hemp seeds, oats, dates, cashew butter, vanilla and cinnamon in a food processor and process until a rough dough forms. 
  2. Roll 1-tablespoon portions of the mixture into balls and flatten slightly. Place on the tray, sprinkle with pistachios, freeze-dried raspberries or cacao nibs and refrigerate for 1 hour or until firm. Makes 20

COOK’S NOTE
+ These cookies are what I reach for when I need a post-workout pick-me-up or healthy snack on the go.

+ Keep them in the fridge in an airtight container for up to 1 week.

+ Choose your favourite topping to sprinkle on the cookies (or try all three!). You’ll need about ½ cup in total.

Photography: Con Poulos

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