Tiny People - Cookies for Kids!
By Amy Crawford
Little and big kids alike, check out these 'Tiny People', our very tasty cookies for kids (of any size).
Fresh from the pages of our eBook Nourishing Kids*, these Tiny People are a great lunchbox addition that we promise will totally tantalise taste buds, of all sizes and ages.
Entirely nut, gluten and refined sugar free, they're super easy to make and as long as you keep them in an airtight container, they'll last for weeks.
Makes 30 biscuits.
1 cup coconut flour
1 cup arrowroot flour
6 tablespoons rice malt syrup, warmed to be runny
6 tablespoons coconut oil, melted
1 tablespoon cacao powder
2 teaspoons vanilla essence
Pinch sea salt
Preheat oven to 160 degrees C. Line a baking tray with baking paper.
Combine all ingredients, except the cacao in a large mixing bowl. Knead very well with your hands to combine. This mixture needs to be worked to hold together.
Divide the mixture in half. Leave one half aside (for vanilla cookies) and add the cacao to the other half (for chocolate cookies) and knead again. Firmly shape the two mixtures into separate balls.
Place the vanilla dough between two sheets of parchment paper and use a rolling pin to flatten to 0.5cm thickness. Repeat for the cacao dough. Use a small teddy or gingerbread shaped cookie cutter to cut shapes. Carefully lay the biscuits onto the prepared baking tray. Bake for 8-10 minutes or until the vanilla cookies are golden.
Store in an airtight container.
Recipe note: Coconut flour is quite a crumbly flour to work with. Adding a little extra coconut oil to the dough will assist with holding the dough together if your dough is falling apart.
A note on 'Nourishing Kids', which you can buy right here for just $12.95.
In this little book you'll find 25 nut, gluten and refined sugar free recipes designed to help mums, dads, grandparents and carers better nourish children and to help incorporate (read: hide if necessary) goodness into their food wherever possible.
Feel like getting on a baking roll and filling the biscuit tin? Check out these Maple, Orange & Poppyseed Cookies