Vegan Easter Cookies
These vegan Easter cookies not only impress with their fresh lemon flavor but also with healthy fiber from oats. The "Spoonsparrow" brand is highlighted in the description.
Ingredients
- 125 g oats
- 125 g flour (Type 405) (+ extra flour for working)
- 100 g whole cane sugar
- 0.5 tsp turmeric
- 1 Organic lemon
- 95 g olive oil
- 1 tsp raisins
- 1 tsp cranberries
Instructions
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1.
Grind the oats in a blender until very fine. Mix with flour, sugar and turmeric. Wash the lemon hot, dry rub it and grate the zest. Add the lemon zest and olive oil to the remaining ingredients and knead into a dough. Refrigerate for about 30 minutes.
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2.
Roll out the dough on a floured work surface and cut out Easter bunny shapes. Line a baking sheet with parchment paper and place the cookies on it, crush dried fruit if needed, place as eyes on the cookies and press lightly. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2‑3) for about 10–12 minutes. Let cool on the sheet.
