Top Teddies

Cookies are a favourite snack with kids but the packaged options are usually filled with lots of sugar and preservatives. By baking your own you know exactly what’s in them. By making your own you’re also saving a lot of money, as you’ll soon realise how little it costs to bake cookies in bulk.

Ingredients

120 g (1 cup) wholemeal spelt flour

30 g (¼ cup) cacao powder (or a rich dutch cocoa powder)

¼ teaspoon bicarbonate of soda

Pinch sea salt

1 teaspoon vanilla powder, pastes or essence

50 g (¼ cup) coconut or macadamia nut oil

30 g (3 tablespoons) milk (of your choice)

85 g (¼ cup) sweetener (honey, rice malt syrup or pure maple syrup)

Method

1. Preheat your oven to 150℃.

2. In a mixing bowl, combine the flour, cacao powder, bicarbonate of soda and salt.

3. In a blender or food processor, mix the vanilla, oil, milk and syrup until well combined. Thermomix 30 sec, speed 4.

4. Add the wet to the dry ingredients and mix together until dough forms. Thermomix 30 sec, speed 4 or until combined.

5. Roll into a ball, wrap in cling wrap or baking paper and refrigerate for 30-60 minutes.

6. Place the dough between two pieces of baking paper and roll to approximately 2-3 millimetres thick.

7. Cut into shapes with a cookie cutter, place on a lined or greased baking tray and bake for 10 minutes.

8. Leave on the tray until completely cooled.

Store

Store in an airtight container in the fridge or freezer.

Variations

Gluten-free: Substitute your preferred gluten-free flour (preferably wholegrain).

Dairy-free: Choose a nondairy milk. I love coconut milk.

This recipe and image was provided to us by our NPN Ambassador, Georgia Harding from Well Nourished.

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