This is for you! Another quick & cozy recipe for those winter days when all you want is a warm cookie and a nice cup of tea. Todays cookies are a healthy hippie-dippie version of my moms oat cookies from back in the day. But they still bring back memories from childhood because the taste of oats paired with a sweet and salty note is the same in both our recipes. I always liked their consistency and their flat shape. We had really cheesy christmas cookie-boxes filled with loads of cookies and next to coconut macaroons, butter cookies and chocolate goodness, the oat thins have always been my favourite. And now I created my own which soon became a new favourite. If you are in the mood for hippe-dippie cookies with delicious ingredients like vanilla, cashew butter, coconut oil and dark chocolate – these are for you! Make ’em, bake ’em!



1/3 cup coconut oil / 80 ml Kokosöl
1/3 cup rice syrup / 80 ml Reissirup
1 Tbsp water / 1 EL Wasser
1 tsp apple cider vinegar / 1 TL Apfelessig
2 Tbsp cashew butter / 2 EL Cashewmus
1/2 tsp ground vanilla / 1/2  TL Vanille, gemahlen
2 cups oats / 220 g Haferflocken
1 Tbsp chiaseeds / 1 EL Chiasamen
1/2 cup coconut sugar / 60 g Kokosblütenzucker
1/2 tsp sea salt / 1/2 TL Meersalz
2 tsp baking powder / 2 TL Backpulver
1/2 cup dark chocolate / 60 g Zartbitterschokolade

Preheat the oven to F.  Prepare a baking pan with parchment paper.
Melt the coconut oil and combine it in a small bowl with the rice syrup, water, acv, cashew butter and vanilla. Transfer oats and chiaseeds into a food processor or blender and mix. In a bowl combine the oat-chia-flour with sugar, salt and baking soda. Mix in the liquids and stir a few times. Chop the chocolate. Make sure the dough is not too warm when you add the chocolate. Spoon 14 balls of dough onto the parchment paper. Leave some space between them as they will spread a lot. Bake for 15 minutes. Let them cool a bit & Enjoy with a cup of tea.

Den Ofen auf 175 Grad vorheizen. Ein Backblech mit Backpapier auslegen.
Geschmolzenes Kokosöl in einer kleinen Schüssel mit dem Reissirup, Wasser, Apfelessig, Cashewmus und Vanille vermengen. Die Haferflocken und Chiasamen in einer Küchenmaschine oder einem Mixer zu Mehl verarbeiten. Das Mehl in einer weiteren Schüssel mit dem Kokosblütenzucker, Salz und Backpulver mischen. Die flüssige Schüssel zum Mehl gießen und gut umrühren. Schneide die Schokolade in kleine Stückchen. Achte darauf, dass der Teig nicht allzu warm ist, wenn du die Schokolade unterhebst. Mit einem Löffel 14 Kugeln auf dem Backblech platzieren, etwas Platz dazwischen lassen, die Cookies breiten sich sehr aus. Für 15 Minuten backen, danach auskühlen lassen. Mit einer Tasse Tee genießen!

I do hope you enjoy the quick winter recipes I get to share with you here.  Let me know if you give any a try by tagging your Instagram photos with #heartybite Let’s connect!