Cookie Dough:

• 2 tsp ground flaxseed + 6 tsp oat milk
• 100 g light spelt flour
• 80 g organic pumpkin seed protein powder raw @Schalk Mühle
• 2 tsp baking powder
• 40 g organic pumpkin seeds raw @Schalk Mühle
• Pinch of salt
• 40 g chocolate chips
• 4 tbsp date sugar
• 60 g vegan butter
• 50 ml oat milk

Preparation

1. Mix the ground flaxseed with the oat milk and let it swell for approx. 10 minutes.
2. Melt the butter in a saucepan.
3. Finely chop the pumpkin seeds.
4. Put all dry ingredients (flour, protein powder, baking powder, chopped pumpkin seeds, salt, chocolate chips, and date sugar) into a bowl and mix briefly. Add the melted butter, the flaxseed mixture, and the extra oat milk, then knead into a smooth dough.
5. Spread a reusable baking sheet or baking paper on a baking tray. Roll out the dough evenly to a thickness of approx. 1 cm and then cut out with a round cutter.
6. Preheat the oven to 180 degrees top/bottom heat. Bake the cookies for approx. 15 minutes.
7. Let the cookies cool, then spread with the organic pumpkin seed spread with cocoa, stick them together, and enjoy.