These Magic cookies are School safe, Nut free, Dairy Free, & Egg free.
I created these Magic Cookies for my three sons, now aged 15, 13 and 6 as a nutritious cookie to eat at recess, and as a snack to carry with me when I don’t have time to stop and eat.
They are school safe, nut-free, dairy-free and egg-free. Not only that, they are delicious, adaptable and the easiest cookies to make!
The oat flour and dried fruit make them more filling than a usual cookie and you don’t get the sugar rush or crash you get with other snacks, important for me as I suffer from migraines.
If you don’t have time to make them yourself, drop by my stall at the Creemore Farmers’ Market where I will be selling them this year.
- 1 cup spelt flour
- 1 cup oat flour (if you own a food processor, throw in a quantity of oats and process into flour. This is much cheaper than buying special oat flour.)
- ½ cup pumpkin seeds
- ½ cup hemp hearts
- ½ cup cranberries
- ½ tsp cinnamon
- ½ tsp fine sea salt
- ½ cup maple syrup or honey
- ½ cup canola oil
- Zest of one orange or a few drops pure orange essence
- Preheat oven to 350 F.
- Mix flours, pumpkin seeds, hemp hearts, cranberries, cinnamon and salt in a bowl.
- Add maple syrup, oil, and orange zest and mix well until all ingredients are combined.
- Put small mounds (about a heaped dessert spoon) on a baking sheet, allowing a little space between them.
- Bake for 15 minutes.
- If you can wait (and you should they are better cold) allow to completely cool before eating.
- Store open or in a sealed tin. They will soften in an airtight tin.
- I prefer them crunchy so I leave the lid open or keep them on a plate. They don't last long!
You can adapt these anyway you please. For example: Use chocolate chips instead of pumpkin sees, or vanilla extract rather than orange zest. Agave can replace the maple syrup or honey. Personally I like maple syrup's smoky flavour. I tell myself that it’s good for me because it contains iron and has twice the calcium of milk. My three boys love these, especially the chocolate chip version. Enjoy! Sarah Hallett | Roseberry Farm This recipe is to be used in the home only and not re-sold. Copyright is reserved.