It can be tricky to find a recipe for a lunchbox cookie that meets the brief; a good source of nutrients, enough protein and fibre to keep the kids full, not too much sugar, no nuts, and tasty enough that they actually eat them!
I’ve tried many a cookie recipe, and played around with a few favourites to come up with one that all 6 members of our family really enjoy. After posting some pics on instagram, we were asked by people to share the recipe… so here it is.
It’s definitely not your traditional choc chip cookie, and may not be sweet enough for some, so check out the notes at the bottom of the recipe for modification tips if needed.
Chia sunflower double choc cookies (Dairy free)
100g Nuttelex olive oil light, melted and cooled
1/4 c maple syrup or honey
2 tsp natural vanilla essence
1/2 c ground sunflower seeds
1/2 c wholemeal self raising flour
1 1/2 c quick oats
1/4 c cocoa powder or cacao
1/2 tsp bicarbonate soda
2 tsp mixed chia seeds
1/3 c dark choc chips ( I use Callebaut Belgian Callets from Costco, and they are dairy free)
Mix all wet ingredients together (cooled melted nuttelex, maple syrup, egg and vanilla essence) until combined.
Stir together all the remaining dry ingredients, except for the choc chips) removing any lumps.
Fold wet ingredients into dry ingredients until combined. The final consistency shouldn’t be too wet. (If it is, scatter through some more oats) Then fold through choc chips.
Roll into balls, and place on tray with 5 cm space between, and press lightly to form a cookie shape.
Bake at 180 deg for 15-18 mins, or until cooked to your liking.
(15 min is perfect for my oven which runs quite hot)
Cool on a rack and store in an airtight container.
They may soften and become more like a whoopee pie consistency if not all eaten on the first day, but my kids really like them either way.
These cookies are on the more savory side of a sweet cookie! If your kids prefer a sweeter cookie you may need to start with more maple syrup, or add a little brown sugar, and gradually decrease the amount of sweetness. Or use a few extra choc chips 😉 .
You can also make them egg free if you need to for allergies or vegan diets, by simply omitting the egg, but decrease the oats to about 1 cup, otherwise the mixture will be too dry.
My best advice is to have a play around and see how they work best for your tribe… the cookies you get to taste test along the way are all in the name of science 🙂
x Angela @ Bloom 🌿