How to make
The egg whites are beaten into a liquid mixture and until large bubbles form.
Grind the oats in a blender or coffee grinder, until they turn ino very fine pieces.
The dates are pitted and sliced and so are the dried apricots. If they are very hard, soak them briefly in water to soften them, but do not expect them to become too soft.
Add the apricots and dates to the oats in the blender and blend everything into a fine mixture. This way, the oatmeal is moistened and it absorbs the dried fruit.
Next up is the peanut butter, which moistens the oats even more. It is best to add it softened and at room temperature.
Add the egg whites, olive oil and honey (optional). The dates and apricots add enough sweetness to the cookies, but I suggest honey as an additional option for those of you who prefer things to be sweeter. Of course, you can enhance the sweetness with agave syrup or something else.
Everything is mixed very well. A hard dough must be obtained, which, however, can be easily shaped. If you have difficulty, because it is very hard, add a little more olive oil or some vegetable milk, for example.
If the dough is too soft, just leave it for 10-20 minutes and the oatmeal will absorb the excess moisture. In this case, however, there is a danger that the oatmeal cookies will become softer.
The cookies are made by tearing a piece of the hard dough, rolling it into a ball and flattening it into a thin cookie (I did that between both palms). Make holes with a fork in the middle.
Arrange the shaped healthy cookies in a tray covered with baking paper and place them in an oven preheated to 360°F (180°C).
Bake the peanut butter cookies for about 18 minutes (depending on the size and thickness). They are ready, when they start to smell like peanut butter and aquire an appetizing color.
Before consumption, the healthy and tasty cookies are left to cool completely.
Store the healthy peanut butter cookies in a tightly closed box for up to 1 week.
