Nut-Free Kiddies Cookies

These chocolate chip cookies are absolutely perfect for lunch-boxes and afternoon snacks! Made with gluten-free wholegrain oats with a touch of sweetness from maple syrup and mashed banana, crunchy on the outside and chewy in the centre… These are sure to be your new favourite, school-friendly, sweet treat for the kiddies (and adults too!!).

 

Nut-Free Kiddies Cookies

 

Makes: 10-12 cookies

 

Ingredients:

  • 1 3/4 cup gluten-free oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 2 tbsp coconut oil, melted
  • 1 egg
  • 1 ripe banana, mashed
  • 1-2 tbsp maple syrup/stevia
  • 1/2 cup dark chocolate pieces, chopped (I used dark sea salt chocolate, but raw or milk chocolate would also work well!)

 

Method:

  1. Preheat oven to 180° C.
  2. In a food processor, add 1 cup of oats and process until it becomes a fine flour.
  3. In a large bowl, combine oat flour, 3/4 cup whole oats, baking powder, cinnamon and sea salt.
  4. In a separate bowl, whisk coconut oil and egg together until light and bubbly (4-5 minutes). Add mashed banana and maple syrup and continue to whisk until combined.
  5. Add the wet ingredients to the dry ingredients and fold until just combined. Stir through the chocolate pieces.
  6. Spoon heaped tablespoons of the mixture onto a lined baking tray until you have 10-12 cookies.
  7. Place in oven for 12-15 minutes, until golden and cooked.

Store in an air-tight contained for up to 3 days.

 

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