Makes: about 12 cookies
Nutrition: per cookie 96 Kcal; Fat: 6.02 gr; saturated fats: 0.57 gr; monounsaturated fats: 3.12 gr; polyunsaturated fats: 1.89 gr; carbohydrates: 3.16 gr; Sugars: 2.23 gr; Fiber: 3.29 gr; Protein: 5.74 gr; salt: 0,01 gr

Preparation & baking time: 70 mins


  • 150 ml oat drink
  • 125 gr of fresh raspberries (preferably locally harvested)
  • 1 teaspoon baking soda


1 Preheat the oven to 160ºC.

2 In a pot add all the dry ingredients

3 In another pot, mix oat milk with fresh raspberries; mash the raspberries with a fork

4 Combine everything and wait 10 mins before you set it in the oven. You will obtain a malleable dough that you can set over a baking sheet and stretch until you get a dough high enough to cut with a cookie cutter (I used a flower shape)

5 Bake for 60 minutes. Ready to eat

TIP | When baking soda is combined with acid (from raspberries), CO2 gas bubbles are released, creating the “airy” effect in batter and dough. Eat these with a yogurt, latte or a cup of tea.


Did you make this recipe? Share with me!

 Publish on your instagram and mention @semente_naturalmente

Add Your Comment

Semente is a multidimensional project that brings together Natural Therapies, Nutrition and Health Coaching, the FoodLab kitchen and studio and other things that are currently germinating. The aim of this project is to share the tools for a healthier, more complete and balanced life.

+351 968 138 712     Porto

Semente Health Coaching © 2021. All rights reserved. Design by Susana Reis. Privacy Policy. Terms and Conditions.

  • No products in the cart.