- Course: Snack
- Servings : 12
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
You may have noticed my longing for the perfect sugar free, dairy free, egg free, healthy yet edible cookie. Well, this is my latest experiment and you know what? I think it’s a winner. The perfect combination of chewy and fruity meets delicious. Oh and Harry? He loooooved. Tip: If your child is not yet 12 months, then you could replace the honey with a teaspoon of vanilla extract or pure maple syrup instead.
Nutrition Note: Try buying organic dried fruit (dates, sultanas, cranberries) separately and then chop and mix them together. Many of the mixed dried fruit packets have lots of little nasty additives i.e. sulphur to keep the vibrant colour. If you are interested in finding out more about dried fruit this is a great fact sheet.Join us on Facebook for other foodie bits and pieces.
- 3 tsp flaxseed meal (optional)
- 6 tsp water (to soak flaxseed meal if using)
- 1 cup apple puree*
- 2 over ripe bananas, fork mashed
- 1 tsp cinnamon
- ½ cup raisins (or other dried fruit mix)
- 1 tsp vanilla extract
- 1 tbs honey
- ¼ cup choc chips (optional for adults/older kids)
- 1½ cups rolled oats
- *You could use baby food apple puree or unsweetened apple sauce.
Preheat the oven to 180°C and line a baking tray with baking paper.
Combine flaxseed and water and leave to soak for a few minutes or until soft.
Combine apple puree, banana, cinnamon, ruit mix, honey, vanilla, and chocolate chips (if using). Then add soaked flaxseed and oats and stir to combine.
Dollop tablespoons of mixture onto a making tray, flatten the tops with the back of a spoon and bake for 30 minutes. Leave to cool for 10 minutes before removing from the tray (they will feel quite soft when first out of the oven).