Fruity Cookies

  • 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.

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  • 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.


Step 1

Preheat the oven to 180°C and line a baking tray with baking paper. -

Step 2

Combine flaxseed and water and leave to soak for a few minutes or until soft. -

Step 3

Combine apple puree, banana, cinnamon, ruit mix, honey, vanilla, and chocolate chips (if using). Then add soaked flaxseed and oats and stir to combine. -

Step 4

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).  -

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Recipe Comments

  1. posted by Anonymous on August 3, 2012

    What temperature do you recommend to bake these at? 150-180? Thanks for so many great & inspirational ideas!!

    • posted by Allie on August 3, 2012

      Gee I am getting sloppy with my writing aren’t I? Definitely blaming tiredness. Thanks for picking up on that, it would definitely help! 180oC I will change it on the recipe – Thank you!

  2. posted by Nicki on October 22, 2012

    Great little one Allie! Easy as, super yummy, good for us and Kate loved them! Will be a regular at our house!

    • posted by Allie on October 22, 2012

      Oh thats wonderful to hear 🙂 thanks for letting us know x

  3. posted by Kendyl on June 27, 2013

    Thinking of trying these out, how would you recommend storing them? will they need to be frozen?

    • posted by Allie on June 27, 2013

      Hi Kendyl, they can be stored in an airtight container in the fridge for around 3-4 days and can also be frozen for later 🙂 I hope that helps, Enjoy, Ax

  4. posted by marisa on January 14, 2014

    How long does the flaxseed meal need to soak for?

  5. posted by Kiera on January 14, 2014

    Thanks for the recipe. His long do you soak the flaxseed meal for?

    • posted by Allie on January 14, 2014

      Thanks Kiera, I have amended the recipe.

  6. posted by Kerrie on January 17, 2014

    These sounds yummy! Could you substitute LSA for the flaxseed meal?

    • posted by Allie on January 18, 2014

      Hi Kerrie. I don’t see why not? Let us know how you go 🙂 Ax

      • posted by Kerrie on February 3, 2014

        The LSA worked perfectly 🙂 My little man just loves these cookies! Thanks for the recipe 🙂

  7. posted by Paula on July 27, 2015

    Could you replace the oats with millet flakes??? or another grain?
    They look very nice 🙂

    • posted by Allie on October 2, 2015

      You could try, and let us know how you go! Ax

  8. posted by Mahima on March 3, 2016

    Hi can i use maple syrup instead of honey?


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