Nut-free kids’ cookies

Preparation time 20 mins plus 20 minutes chilling Cooking time 30 mins Makes 20 cookies

3½ Tbsp coconut flour 90g desiccated coconut

3 Tbsp pumpkin seeds

3 Tbsp sunflower seeds

1 Tbsp white chia seeds 3 Tbsp tahini paste

2 tsp bicarbonate of soda Pinch of Himalayan salt 150g sesame seeds 110ml extra virgin coconut oil 50ml maple syrup

100ml honey

½ tsp vanilla powder

1 tsp ground cinnamon

¼ tsp ground ginger

2 free-range eggs, lightly beaten 180g dark (70-100% cacao) sugarand dairy-free chocolate, chopped into small pieces (optional) Extra virgin olive oil,

to grease (optional)

STEP 1 Preheat oven to 140°C fanforced (160°C conventional). Line an oven tray with baking paper. STEP 2 Combine flour, coconut, seeds, tahini, bicarbonate of soda and salt in the bowl of a food processor and blend to fine crumbs.

STEP 3 Transfer mixture to a bowl, stir in sesame seeds and set aside.

STEP 4 Melt coconut oil in a saucepan over low heat, add maple syrup, honey, vanilla, cinnamon and ginger. Stir to combine, bring to a simmer, then remove from heat and set aside.

STEP 5 Add eggs to coconut flour mixture and stir to combine. Pour in coconut oil mixture and stir well until you have a soft, sticky dough. Shape dough into 20 walnut-sized balls and gently press flat on prepared tray, allowing space for cookies to spread. Bake for 25 minutes, or until golden. Transfer to a wire rack to cool. Serve or follow steps below to coat in chocolate.

STEP 6 To coat cookies, melt chocolate in a heatproof bowl over a saucepan of just-simmering water, making sure the base of the bowl doesn’t touch the water.

STEP 7 Line a second oven tray with baking paper and place a wire rack on top. Lightly brush rack with olive oil.

STEP 8 Dip cookies in melted chocolate to coat, then place on prepared rack (excess chocolate will drip onto the tray; this can be reused.)

STEP 9 Put cookies on rack in the fridge to set for 20 minutes. Serve or store in an airtight container for up to 2 weeks.