4 pieces
Ingredients:
50 grams (gluten-free) oatmeal, 50 grams oat flour, 2 ripe bananas (mashed), 1 teaspoon tartar baking powder, ¼ lime, 50 grams frozen raspberries, pinch of cardamon, 1 teaspoon dried marigold, a few drops of liquid stevia vanilla and 20 grams vegan white chocolate (small pieces).
Step 1
Preheat the oven to 180 degrees and line a baking tray with baking paper.
Step 2
Place all dry ingredients in a bowl and toss together.
Step 3
Add the wet ingredients to the flour and stir gently.
Step 4
Make a ball and then divide it into 4 equal balls.
Step 5
Press the 4 balls onto the baking tray and then slide them into the oven. After about 20-25 minutes your cookies are ready.
Step 6
Let the cookies cool. Put them in your boho tiffin and store them in the refrigerator.