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Dairy, gluten, wheat, grain and egg-free, with nut-free substitution. Vegan and refined sugar-free.

 

My boys love these nutritious treats, known in our home as ‘calcium cookies.’  And because they’re so easy and quick to make, we have them pretty regularly.  I should also add that the batter is delicious.  I often make these after dinner once the kids go to bed so I can enjoy a little indulgence uninterrupted! You know how it is!

These cookies are naturally sweet and chewy and packed full of great nutrients. Thanks to the chickpeas and tahini they contain plenty of vital bone-healthy minerals including calcium, phosphorus, potassium, and magnesium – all needed for strong growing bones.  Perfect for dairy-free kids!

Prep Time                5 minutes

Cook Time               15 minutes

Servings                   16 cookies

 

Ingredients:

400 gram tin chickpeas, rinsed and drained well
1/2 cup (125g) hulled tahini can substitute with any nut or seed butter
1/3 cup (85g) maple syrup honey or brown rice syrup
1/3 cup (85g) vegan dark chocolate chips can replace with raisins or sultanas
1 teaspoon vanilla extract
1 teaspoon baking powder
1 pinch of salt

Method:

  1. Preheat oven to 200C and line a baking tray with parchment paper and set aside.
  2. Pop the drained chickpeas, tahini, maple syrup, vanilla extract, baking powder, and salt into a blender and blend until smooth.
  3. Fold in the chocolate chips or sultanas.
  4. Using a tablespoon scoop the dough and drop onto the baking trays evenly spaced out.
  5. Bake for 15 minutes or until golden and lightly browned. Allow to cool so they set.

About The Author

Sharon Selby

Sharon Selby’s popular blog ‘Deliciously Allergy Free’ proves that life after ‘dairy and gluten’ is not only possible, but is seriously easy and delicious. Specialising in allergy-friendly living, she runs classes and online courses teaching families how to cook nutritious, tasty meals while being on a restricted diet. Her passion came from being able to reverse her son’s multiple food allergies, intolerances and eczema by the time he was 18 months old. Sharon loves sharing that good health begins in the kitchen and with a nutritious diet families will thrive.

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