I scream, you scream, we all scream for…cookies!
My girls love to find homemade cookies in their lunchbox, so I’ve rounded up a handful of recipes for those of you in a similar boat.
These are my kid-friendly, nut-free, tried and true favorites, and I hope you find a couple of good recipes to try for your family!
*A quick note: These are free of common tree nuts, not including coconut. For those recipes with coconut oil, try subbing butter for a coconut-free cookie.*
These are one of my personal favorites, made with any oil or butter! They employ a combination of oats and buckwheat flour, and are modestly sweetened.
These are made with 100% buckwheat flour, making them a bit more friendly for allergic kiddies. Only two tablespoons of sweetener in a batch of twelve, but pack them full of chocolate chips, and tots will be happy!
These are a bit more traditional, in terms of sweetness, so if your kids aren’t used to low sugar, you might give these a whirl! They’re also packed full of nutrition from the oats, whole wheat flour, coconut, and olive oil. Just omit the grated coconut if you don’t tolerate it.
Oat flour contributes a good deal of natural sweetness to these healthier raisin-studded cookies. Another of my faves, you can swap the raisins for chocolate chips, which I do all the time.
Though this recipe is for a small batch, you might consider doubling it! Oat flour and pumpkin seed meal combine for an absolutely awesome nut-free cookie that my kids love!
The girls and I formulated this recipe last year, and it’s still a favorite! A simple recipe, modestly sweetened, made with spelt and brown rice flours.
I’ve found sweet potato and chocolate to be a magical combination when it comes to energy! That fact makes this a great option for long school days, and they’re delicious!
The base of these gems is black beans, but your kids will never know! The beans actually make these rich and fudgy, kind of like the two-pack of Grandma’s cookies you used to buy from the gas station…I meant me.
With pumpkin season approaching, keep this jewel of a recipe in mind. Buckwheat flour is the base, and they’re mildly sweetened with a combination of maple syrup and molasses.
These are truly an incredible gluten-free and vegan cookie. Chickpea flour is the base, adding both fiber and protein. Make sure to bake them thoroughly, as raw chickpea flour has an off-putting taste. Fully baked, though, it’s fabulous!