Debbie Murphy Nutritional Chef and Food Journalist

Description

These are a great cookies to put in the lunch box - if it's for your child, be reassured that they are nut free and gluten free and school lunch friendly! My 7 year old makes these all on his own, weighing out the ingredients as part of his maths work!

Recipe & Instructions

• 100g Vegan Spread
  
• 80g Coconut Sugar
  
• 3 tbsp Maple Syrup
  
• 2 tbsp Flaxseed mixed with 8 tbsp of Water
  
• 1/2 tsp Salt
  
• 150g Oat Flour
  
• 90g Porridge Oats
  
• 80g Desiccated Coconut
  
• 1tsp Baking Powder
  
• 1 tsp Bicarbonate of Soda
  
• 40g Coconut Flour
  
• 1 tsp Vanilla Extract
  

Mix together the spread, coconut sugar and maple syrup until smooth. Add the flaxseed and water. Stir in all the other ingredients and make in to 15 flat cookie shapes on a lined baking sheet.

Bake at 180 degrees for 20-25 minutes until crunchy and lightly coloured.

Makes 15

Nutritional Value

Calories Per Biscuit 189
Carbohydrate - 32g
Protein - 3g
Fat - 7g