Healthy Lunchbox Cookies
Do you struggle for lunchbox ideas for your kids? Here is a nut-free recipe that is safe for them to take to school (and so delicious they won’t return still in the lunchbox at the end of the day!).
It’s made with ingredients that you’ll likely have in the pantry – then I blitzed them together with the help of my Kenwood food processor, however you can also blend together in a large bowl.
- 1 ½ cups quick oats
- 3/4 cup flour or GF flour
- 2 teaspoons baking powder
- 1 ½ teaspoons cinnamon
- 1/3 cup unsweetened apple sauce
- 4 tablespoons unsalted butter or coconut oil, melted and cooled
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/3 cup honey
- 1/3 cup dark chocolate chips (optional)
- 1/4 cup raisins
- 1/2 cup each of sunflower and pumpkin seeds
How to make:
1) Set oven to 180 degrees. Put oats, flour, baking powder and cinnamon in blender together and mix well.
2) Add the apple sauce, butter, egg, vanilla, and honey, blitz to combine. Remove the blade from the blender and stir in the chocolate, raisins and seeds with a spoon.
3) Line a large baking tray (or use a silicone baking sheet).
4) With a spoon, make 1 1/2-inch balls with the dough and arrange on the baking sheet, leaving 1 inch of space around each. With your fingers, gently flatten each cookie to be about 3/4-inch thick.
5) Bake for around 10 minutes, or until the cookies are golden and firm around the edges. Place the baking sheet on a wire rack and allow the cookies to cool.