It can be tough having to live with a debilitating gut disease or chronic health condition and restrictive dietary guidelines. But it doesn’t have to be. Savvy Belly has your back (and your gut).

Recent Posts

The Junior Chef’s Cookie Special

Ingredients

  • 3/4 cup coconut sugar
  • 1 tablespoon raw honey
  • 250 g organic butter
  • 425 g can of organic chickpeas
  • 3 large eggs
  • 3 teaspoons vanilla essence
  • 2 cups of chocolate bits (go for soy free), my favourite are Enjoy Life Dark Chocolate Morsels
  • 3/4 cup oats
  • 1 1/2 cup banana flour
  • 1/2 cup tapioca flour
  • 2 teaspoons baking soda
  • 1 tablespoon ground psyllium (optional)
  • 1 teaspoon gelatin (I like this one from Changing Habits, optional)
  • 1 cup chopped organic walnuts (optional)

Overview

  • Preparation time 10 min
  • Cooking time 10 min per tray
  • Makes approximately 40-45 small cookies

Method

  1. Preheat oven to 180ºC for a fan forced oven
  2. Remove butter and eggs from the fridge 30 minutes before use. Drain the chickpeas and add to a blender with the softened butter and blitz for 30 s until combined. (You can skip this step but you will have whole chickpeas in your cookies. I find the whipped version more palatable for my kids).
  3. In a large mixing bowl (or mixer, I use a Kenwood) add the butter/chickpea mixture, eggs, honey, sugar, vanilla, baking soda, gelatin (I recommend the one from Changing Habits but any quality gelatin from a Health Food store will do, it helps with giving the dough texture since you are not using flour), psyllium if using. Mix to combine.
  4. Add the “flour” and oats and mix until well combined. This is a thick cookie dough so can be tough to mix by hand but it can be done.  Think of it as baking and a work out in one!
  5. Add the chocolate bits (Enjoy Life make an additive and allergy free product but it comes from the USA) and mix through.
  6. Scoop onto cookie sheets in small 2-3 cm mounds and press down with the back of a fork to flatten. I use a cookie scoop (like an ice-cream scoop only smaller) to make the job faster.
  7. Place in oven and bake for 8-10 minutes until just brown on top and still slightly soft when pressed.
  8. Cool on a wire rack.  We store ours in the freezer and simply pop a couple in a container in a lunch box or on a plate for a snack just before serving.

Tracie is a certified Health and Wellness Coach, Member of the Institute of Complimentary Therapists, holds a Bachelor of Engineering in Chemical Engineering and has spent over 20 years driving change at all organizational levels in the corporate space, with small businesses and more recently with individuals looking to live a thriving, fulfilling life.