These chewy chocolate cookies are simple, quick and allergy friendly. With simple wholefood ingredients, these chewy chocolate cookies are not only ‘healthy’ but also nut free, dairy free, refined sugar free, egg free and there is an option to create these as gluten free cookies too.
As a mum I’ve experienced children with food intolerances and now am navigating the new space of food allergies following a peanut allergy diagnosis for my youngest baby. It’s a LOT to take on board and I know that as a mum, having quick, simple and delicious recipes that are suitable for allergies and intolerances are key to feeling less overwhelmed in the kitchen.
*Always check ingredients to ensure they are suitable for allergies and intolerances.
I hope you enjoy these chewy chocolate cookies as much as we do! But first, let’s get to know the ingredients a little better!
For this recipe you can use hulled or unhulled tahini, as long as it is creamy and not too dry (I suggest mixing through any oils that settle on top of your tahini before measuring).
Tahini is a dietary source of calcium, important to note for those who can’t or choose not to consume dairy. 1 tablespoon of tahini contains around 60mg of calcium.
Tahini, made from sesame seeds, is also a nut-free replacement for many recipes that call for nut butters.
Flaxseed meal (ground flaxseeds) mixed with water form a gel-like egg replacement that is perfect for baking! It’s ideal to ground your flaxseeds just prior to use or store them in a glass jar in your fridge for up to 6 months. This minimises the risk of flaxseeds turning rancid quickly.
Spelt flour is similar to wheat flour and is NOT gluten free. The research is inconclusive as to whether it’s any ‘better’ than wheat flour, but I personally love it for baking.
If you’ve been following along for a while you’ll know I tend to avoid cacao for children under the age of 2 and then use sparingly thereafter. The reason being cacao naturally contains caffeine, and we all know kids need their sleep (as do their parents ;)).
If you are making these for young children or are sensitive to cacao I suggest swapping with carob powder or omitting completely and substituting with equal amounts of spelt flour.
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- ½ cup tahini
- 2 tbsp flaxseed meal
- ¼ cup filtered water
- ¼ cup pure maple syrup
- 4 tbsp spelt flour (or alternative flour)
- 2 tbsp cacao powder
- Pinch salt
- 2 tbsp dairy free chocolate buttons/roughly chopped chocolate
- Pre-heat oven to 180 degrees celsius and line a baking tray with baking paper.
- In a small bowl, combine flaxseed meal and water to form ‘flax-egg’. Set aside.
- In a large mixing bowl, combine tahini and maple syrup. Add ‘flax-egg’ and mix until combined.
- Sift flour, cacao and salt into bowl and mix until well combined. Mixture should be thick and sticky. Stir through chocolate.
- Using a tablespoon or ice cream scoop, spoon heaped tablespoon amounts of mixture onto baking tray, approximately 5cm apart. Continue until all mixture is used.
- Bake in oven for 20 minutes or until hard on outside, soft on inside. Allow to cool and store in an airtight container.
I would LOVE to see your baking so make sure you tag me on Instagram @her.nourished and @hernourishedkids if you make these!
For more SUPER easy, kid-friendly meals made using easy-to-find ingredients you’ll LOVE my new recipe book HER NOURISHED KIDS! Her Nourished Kids is available in printed and ebook format. It’s a must-have for any parent!
Learn more about Her Nourished Kids and my meal time success program for babies and children HERE.
Krissy is a Gold Coast mum of three and owner of Her Nourished Kids, an online space dedicated to supporting families with young children through meal times. Krissy is a Certified Nutrition Coach with a background in psychology, an author of two kid-friendly whole food recipe books and creator of MEAL TIME SUCCESS: online programs for parents of children aged 0-6 years Krissy has a special interest in fussy eating and fostering healthy relationships with food and is known for her easy and achievable meal time strategies and non-judgemental support.
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