Cinnamon Butter Cookies
Looking for a delicious lunchbox-friendly cookie? These Cinnamon Butter Cookies are the perfect solution, satisfying even the pickiest of eaters. Packed with pantry staples and loaded with fibre, protein, zinc, healthy fats and slow-release carbs, these cookies will keep your little ones feeling full and satisfied. A perfect tummy-filler for the whole family!
They’re also easy, fun to make, and super versatile. Plus, they freeze well, so they will keep your kids entertained and happily snacking, and you can effortlessly prep them ahead for school lunchboxes. This recipe is also a great way to get your kids into the kitchen; they can measure out the ingredients and shape the yummy batter into cookies. This recipe is healthy snacking made simple!
Cinnamon Butter Cookies
DIETARY: VEG, EF, NF
ALLERGENS: Wheat, Dairy
AGE GROUP: 12 months+
SERVES: 15
PREP: 20 mins
COOK: 15-20 mins
EQUIPMENT: High-speed food processor, Blender
INGREDIENTS:
¾ cup (125g) wholemeal spelt flour
2/3 cup (100g) pumpkin seeds
¼ cup (50g) coconut sugar
1 tsp (4g) ground cinnamon
100g unsalted butter, cubed
Choc chips or pepitas, to decorate
METHOD:
Preheat the oven to 160°C and line a baking tray with baking paper.
Place flour, seeds, coconut sugar and cinnamon in a high-speed food processor and process until it reaches a smooth consistency.
Add butter and process into a dough.
Roll the dough into small balls and place on the baking tray. Slightly flatten the top of each ball and press a couple of choc chips or seeds on top (optional).
Bake in the oven for 15-20 mins or until golden.
Allow to cool completely before serving.
SERVING AND STORING LEFTOVERS: Store in an airtight container in the fridge for up to 10 days or freeze for up to 4 months.
TIPS:
Allergies:
For a dairy-free version: Swap butter with coconut oil.
For a gluten-free version: Swap wholemeal spelt flour with brown rice flour.
Easy ingredient swaps:
Swap pumpkin seeds with sunflower seeds.For fussy eaters:
Leave out pumpkin seeds on top