Recipe: Healthy, Grain-free Cookies for Kids

Christmas is the time of year devoted to baking, and the air is filled with the sweet aroma of homemade, buttery, yummy cookies! December weekends are precious times spent with your children, filling up cookie tins – and little tummies too – and then sharing these healthy treats with your loved ones who drop in to visit during the holidays.

The following recipes are simple, grain/gluten-free and kid-friendly!

For egg-free: substitute 1 tablespoon ground flax or chia seed, soaked in 1/3 cup water per egg.

  • For dairy-free, substitute coconut oil for butter.
  • For vegan, substitute maple syrup for raw honey.
  • Use cacao nibs or make your own chocolate chips:

Homemade Chocolate Chips

  • 2 tablespoons coconut oil
  •  ¼ cup cacao/dark cocoa powder
  • 2 tablespoons raw honey
  • 1 tablespoon arrowroot powder
  • ½ teaspoon vanilla

Melt first four ingredients together.  Remove from heat; stir in vanilla. Pour onto parchment-lined baking sheet; refrigerate 2 hours. Roll into little balls; store in freezer.

Easy Chocolate Chip Cookies (Makes 20)

  • 2½ cups almond flour
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • ½ cup butter, melted
  • ½ cup maple syrup
  • 1 teaspoon almond extract
  • 1 cup cacao nibs/dark chocolate chips

Mix first 3 dry ingredients in large bowl. In separate bowl, mix next 3 wet ingredients. Mix wet ingredients into dry; stir in chocolate chips. Spoon onto parchment-lined baking sheet. Bake 10 minutes at 350 degrees F.

Chickpea Chocolate Chip Cookies (Makes 14)

  • 1¼ cup dried chickpeas, pre-soaked – or canned, well-rinsed
  • 2 teaspoons vanilla
  • ½ cup almond butter
  • ¼ cup raw honey
  • 1 teaspoon baking powder
  • pinch sea salt
  • ½ cup cacao nibs/dark chocolate chips

Place all ingredients (except chocolate chips) in food processor; process until smooth. Stir in chocolate chips. Place balls onto parchment-lined baking sheet; flatten. Bake 10 minutes at 350 degrees F.

Mudslide Cookies

  • 2 eggs
  • ¼ cup raw honey
  • ½ teaspoon vanilla
  • 2/3 cup cacao/dark cocoa powder
  • ¼ cup cacao nibs/dark chocolate chips

Mix all ingredients together. Spoon onto parchment-lined baking sheet. Bake 8-10 minutes at 350 degrees F, till glossy.

Oatmeal Banana Raisin Cookies

  • 3 bananas, mashed
  • 1/3 cup apple sauce
  • 2 cups gf whole oats
  • ¼ cup almond milk
  • ½ cup raisins
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon

Mix all ingredients together in large bowl.  Spoon onto parchment-lined baking sheet.  Bake 15 to 20 minutes at 350 degrees F.

Shortbread Plain or Thumbprint Cookies with Optional Two Fillings (Makes 18)

  • thumbprint cookie (2)¼ cup butter, softened
  • ¼ cup raw honey
  • 1 egg
  • 2 cups almond flour
  • 3/4 teaspoon sea salt
  • optional: add ¼ cup cacao/dark cocoa powder

Ingredients for date filling:

  • 8 Medjool dates, pitted, soaked
  • 2 tablespoons maple syrup

Mash dates and maple syrup into paste.

Ingredients for strawberry filling:

  • 1/3 cup strawberries
  • 2 tablespoons raw honey
  • 1 teaspoon arrowroot powder

Put all ingredients into blender; blend together.

Directions for cookies:

Cream butter and honey together. Add egg; mix well. In separate bowl, mix almond flour and salt. Mix wet ingredients into dry. Refrigerate one hour. Place balls onto parchment-lined baking sheet; flatten or thumbprint. Add filling of choice, if desired. Bake 12-14 minutes at 350 degrees F on top rack.

Simple Ginger Cookies

Makes: 18

  • 1 cup macadamias
  • 1 cup Medjool dates, pitted
  • 1 tablespoon ground ginger

Place all ingredients into food processor; blend until well-combined. Place balls onto parchment-lined baking sheet; flatten. Bake eight to 10 minutes at 350 degrees F; allow to cool completely.

Rebecca Mullins RHN is a North Bay, ON-based Registered Holistic Nutritionist at the Wallace Integrated Health Centre. E-mail to rebeccamullinsrhn@live.ca