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Oat, pumpkin and coconut cookies
40 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 166
  • Fat about 4g
  • Carbohydrates about 25g
  • Protein about 4g
This is needed
This is needed for 10 piece
Pumpkin purée
  • 200 g preprepared diced squash
  • a little salt
  • 0.5 dl water
Cookie dough
  • 70 g dried cranberries
  • 5 Medjool dates, pitted
  • 50 g coconut flakes
  • 50 g pumpkin seeds
  • 100 g rolled oats
  • 1 pinch ground cloves
  • 0.5 tsp cinnamon
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And that's how it's done
And that's 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.