The Healthiest Oatmeal Vegan Cookies

I’ve been all into spring this year. Ideas are starting to take shape, the yearly spring body cleanse has brought me body strength and mind clarity. My inner and outer living space have been decluttered, and I feel well balanced and tuned in with the beautiful blossoming nature. But nature, just as we are, is never still, never predictable and never the same. What you see today will change tomorrow, some days faster, some days slower…
What Ayurveda certainly thought me is to recognise this dance of change and follow its lead. To rise up from the winter stillness, break the heaviness brought up by the increased kapha dosha in the body, it is essential to follow an appropriate spring diet and embrace supportive lifestyle rituals.
Spring season encourages using more astringent, pungent and bitter taste. Does it mean we should avoid the other ones? Of course not. Remember, it’s all about balance and consciously choosing the best possible food sources. 

Excess sweet taste generally increases kapha dosha (read – body size increase) but it is the proper quantity, time of consumption and the food combination that are even more important to support and balance the appropriate dosha. 

heathy_oatmeal_cookies.jpg  vegan_oat_cookies
Though some ingredients used in this recipe generally increase the kapha dosha when eaten in excess, such as dates and tahini, it is the whole combination with dry oats, apple puree and selected spices that makes these cookies well balanced and suitable for the spring season, as well as for the kapha dosha. 
So, in the middle of spring, the season of dieting, cleansing and hard training so that we later fit into our summer garment, here comes the recipe for the, possibly, easiest, least time consuming and incredibly delicious cookies. Are you up for this cookie-diet?
These oatmeal cookies are different from most cookies you might’ve been treating yourself. They don’t contain flour, eggs, oil, nor sugar, so don’t expect a crunchy, overly sweet cookie that dissolves in your mouth as soon as it touches your tongue. No, no, no… These are fragrant, slightly crunchy from the outside, soft and moist in the middle, rich, bursting with flavour, satisfying and most importantly – deeply nourishing. 
It is Val’s first cookie…could it be a more special one… I share the recipe here with you. Hope you will enjoy it as much as he did.



  • 1 cup/160 g dates (*or replace half the amount with raisins for a less sweet treat)
  • 1/2 cup/145 g unsweetened apple puree
  • 3 tablespoons tahini (sesame paste)
  • pinch of salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom powder
  • 1/2 cup/80 g ground almonds
  • 1,5 cup oat flakes, old-fashioned big leaf oats 
  • 1/4 cup/45 g sesame seeds

Baking sheet, lined with parchment paper
Preheat the oven to 180°C (350°F) Gas 4.
Put the dates in a food processor and work into a paste with a few small chunks left. If you’re using very dry dates, chop them using a sharp knife and soak in a few tablespoons of boiling water. 
Add apple puree, tahini and spices in the processor and work again into a paste. 
Mix in the ground almonds, oats and sesame seeds, either using a spatula or pulsing very shortly using a food processor. 
Allow the mixture to sit for a few minutes for flavours to combine and firm up a little. Be strong and don’t eat the whole mixture before it goes to the oven. Seriously, stop it. Put the spoon down. 😉 
If the mixture seems too wet, completely sticking to your hands while trying to form a cookie, add a few extra tablespoons of oats and/or ground almonds. Wait for another few minutes then try to form a cookie again. 
Spoon a mixture onto the baking sheet, pressing down with the back of the spoon to form approximately 30 cookies. You can do this with your hands, but I find the spoon method easier and less time consuming. 
Bake in the preheated oven for 15-20 minutes, until golden in colour. Baking time depends on your oven and how big your cookies are. After 15 minutes of baking, keep an eye on them to make sure they don’t burn. 
Once baked, allow to cool completely, preferably on a wire rack. Once cooled, dive in or store in an airtight container. Theoretically, they can last up to 2 weeks. In reality, they’re gone in 2 days. 
Dosha effect:
When eaten in moderation balancing for all three doshas. 


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