4 pieces


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.