Thumbprint Jam Coconut Cookies
OMG, you guys these Thumbprint Jam Coconut Cookies are out of this world.They are not only iron-rich (would you believe me if I told you they are full of chickpeas) as well as being packed with protein and fibre, they are easy to make, sweet but not too sweet, and perfect for kindy and school lunches.You’re also going to love them which is such a bonus.Here’s how to make them.
Thumbprint Jam Coconut Cookies
Makes 20 cookies Ingredients:
1 banana, ripe
400gram tin of chickpeas (rinsed and drained)
½ cup of coconut sugar
1 cup of rolled oats
¼ cup of coconut oil, melted
1/2 tsp of vanilla extract
¼ cup of desiccated coconut
1 tsp of baking powder
½ cup of jam
30 grams of dark chocolate (optional)
thumbprint jam coconut cookies
Method:
Turn the oven to 180 bake and line a baking tray with baking paper.
Add all the ingredients except for the jam and chocolate into a blender or food processor and blitz on high for 1-2 minutes or until smooth.
Scoop onto a baking tray and shape into circles. Top with a small dollop of jam and bake in the oven for 18 minutes.
Let them cool before drizzling on melted chocolate and storing in the fridge for up to 5 days.
Who’s going to give them a go?For more easy, iron rich and delicious plant based snacks for your little ones then check out my eBook Plant Powered Lunchbox Snacks. It’s filled with 25 plant based, nutrient rich snacks the your little ones will love to eat. Trust me this is going to make your weekdays so much easier.
Nourished Mama eCourse
Did you know that early next year I’m launching my new Nourished Mama E Course. It’s going to be a full one month long program with weekly modules, a beautiful new recipe book, private Instagram group, weekly catch ups and so much more. It’s going to amazing and such an incredible way to start the New Year. Who’s excited?