There are children in Mr 3’s class with Nut and Egg Allergies, so understandably we have to be vigilant about what’s included in our children’s lunches. So, the plan was to make some cookies that I could include in Mr 3’s lunchbox that wouldn’t be a hazard to allergic children in his class.
It was a great plan in theory, but I hadn’t counted on the cookies being so incredibly addictive. When I made them on a kinder-free day, there was little to take to kinder the following day… oops! I wasn’t the only cookie culprit though – since the Eggless Chewy Oat Cookies are an incredibly healthy kids snack, both my boys had more than their share between meals!
Making the cookies is incredibly simple, a task best done with a 3 year old by your side, as I did, to help with the mixing and measuring.
Eggless Chewy Oat Cookies
1 Cup Plain Flour
½ tsp bicarbonate soda
1½ Cups Rolled Oats
½ tsp salt
50g Unsalted Butter
1/3 Cup Brown Sugar
1/3 Cup Honey
½ Cup Cooked Lentils, lightly mashed
1. Preheat the oven to 180°C and line 2 baking trays with greased baking paper.
2. In a large bowl, sift the flour and bicarb and then mix through the rolled oats and salt until combined.
3. Melt the butter in a small saucepan over low heat on the stove top.
4. Once the butter is melted, stir through the brown sugar, honey and lentils. Stir continuously to heat the mixture through, but don’t let it boil.
5. Remove the saucepan from the heat and allow it to cool a little.
6. Pour the warm butter mixture over the oat mixture and stir until a cookie dough is formed.
7. Place tablespoons of cookie dough onto the first baking tray, leaving room for the cookies to spread when they bake.
8. Place in the oven and bake for 15 minutes, rotating the trays halfway through.
Makes 16 Cookies
