Easy Free-From, Allergy-Friendly Cookies


Easy Free-From, Allergy-Friendly Cookies
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Nut free, egg free, top 8 allergen free cookies that everyone will love.
Servings Prep Time
12 Cookies 10 Minutes
Cook Time Passive Time
8 Minutes 18 Minutes
Servings Prep Time
12 Cookies 10 Minutes
Cook Time Passive Time
8 Minutes 18 Minutes
Easy Free-From, Allergy-Friendly Cookies
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nut free, egg free, top 8 allergen free cookies that everyone will love.
Servings Prep Time
12 Cookies 10 Minutes
Cook Time Passive Time
8 Minutes 18 Minutes
Servings Prep Time
12 Cookies 10 Minutes
Cook Time Passive Time
8 Minutes 18 Minutes
Ingredients
  • 1 tbsp chia seeds
  • 3 tbsp water
  • ½ cup raisins 50g
  • ½ cup tahini* 125g
  • 2 tbsp water
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • 6 tbsp coconut flour
  • 1 tsp baking powder
Servings: Cookies
Units:
Instructions
  1. Preheat the oven to 360 degrees Fahrenheit.
  2. Soak the chia seeds in the first measure of water for 15-20 mins until they start to gel. This creates a chia seed egg replacer.
  3. Place the raisins, tahini and water in a food processor, pulse until smooth.
  4. Add the remaining ingredients including the soaked chia seeds, pulse until combined. The mix will be sticky.
  5. Wet your hands and wet a spoon (the moisture will prevent the mixture sticking to your hands).
  6. Take tablespoonfuls of the mixture and roll into balls, place on a cookie sheet lined with parchment paper.
  7. These cookies don't spread while cooking, so use a wet fork to press them down to an appropriate thickness.
  8. Bake for 8-10 mins. It will depend a little on how much you have squashed the cookies.
Recipe Notes

*Unhulled tahini has a bit more nutrition but it is more strongly flavored than a hulled tahini. Hulled tahini  is a lot milder in flavor.

* If you don’t need the cookies to be nut free, you can definitely substitute the tahini for any nut butter. Sunflower butter also works well.

 

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