fbpx
Vegan Chocolate Fudge Cookies

Vegan Chocolate Fudge Cookies

Filled to the brim with chocolate, you would think these double choc fudge cookies couldn’t possibly be good for your kids! But that is where you’re wrong. As far as sweet treats go, these cookies hold up pretty well in the ‘nutrition department’. Made vegan using a flax egg, which is also a great source of omega threes. But if you’re not vegan and don’t have flax on hand it is totally suitable to sub in a normal egg in these chocolate cookies!

vegan choc fudge cookies on pink background

Why Oat Flour?

Truth – I have had a bag of oat flour in my pantry for AGES!!! And only just discovered it again as I was packing for my recent house move. So I thought why not give it a try. I always opt for wheat flour because I know how it works in baking, and well honestly it usually tastes the best (and there is absolutely no reason to fear it, unless you are gluten intolerant).

But with the recent influx of requests for gluten free treats for your kids I thought I should give it a whirl with these cookies – let me tell you this won’t be the last time I use it! Oat flour gives such a great fudgey texture, similar to almond meal without the strong taste and well nuts so you can pack it in your kids lunch boxes!

Oat flour, or oats are also nutritional powerhouses. They are packed with B vitamins (if your vegan it is really important to be looking for sources of these as its traditionally found in meat!). Oats also have a great balance of protein and complex carbohydrates for sustained energy and satiety.

Chocolate fudge cookies on pink background

The Elephant in the room…. the sugar!

It’s a sweet treat, they are cookies, so yes it does have sugar! AND THATS OK!!! It is ok to consume a little bit of sugar, it is ok for your kids to consume a little bit of sugar.

If you didn’t catch up instagram post last week you might be wondering why I would choose brown sugar over something like coconut sugar or honey – everyone says they are healthier, so surely they are! BUT that actually aren’t. If you want to read more about sugar, read this article to learn more!

Instead of focusing the on the type of sugar you use in a recipe, it is instead more valuable to reduce the total amount of sugar in the recipe (especially when cooking for kids!). So whats the best way to do this? If there is a cup of sugar in a recipe reduce it by 1/4 or even 1/2 cup. This very rarely changes the texture of a recipes (unless you first need to cream the butter and sugar).

Hint: I have already reduced the sugar in my recipes, so I wouldn’t recommend reducing it further!

chocolate fudge cookies

More Sweet Treat on the blog:

Vegan Chocolate Fudge Cookies

Healthy moist rich fudgey cookies that just melt in your mouth! Make them with vegan chocolate chips to make them vegan!
Course cookies, Dessert
Cuisine American, Australian
Keyword Chocolate, cookies, fudgey, healthy breakfast, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 cookies

Ingredients

  • 1 cup oat flour
  • 1/4 cup cocoa
  • ¼ cup brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/3 cup rice bran oil
  • 1 flax egg 1 tbsp flax meal, 2 tbsp water
  • ¾ cup choc chops

Instructions

  • Preheat the oven to 160C. Combine the oat flour, cocoa, sugar, baking soda and baking powder in a bowl. Make the flax egg in a bowl by combining the flaxmeal and water. Make a well in the centre and add in the rice bran oil and flax egg. Whisk together to form thick dough. Mix through the choc chips.
  • Form 1 Tbsp of mixture into a ball and then flatten out slightly, alternatively use a cookie scoop. Repeat with remaining mixture.
  • Bake in the oven for 20mins. Allow to cool completely.

Notes

- swap coconut sugar for brown sugar, it has a similar taste and flavour profile! Don’t believe me – check out this post…..
- use vegan chocolate to make this recipe completely vegan! - Lindt dark chocolate is vegan!
Sweet Potato Salmon Patties

Sweet Potato Salmon Patties

I am always looking for new lunch ideas, so when my sister and I thought of salmon patties I knew I had to do something a little different! Combining it with the sweet potato gives it a deliciously sweet flavour and hide some of the ‘fishy’ taste – so it is sure to be a favourite with everyone! Keep them in an airtight container in the fridge for up to 4 days or freeze them and take them out for lunches when you need!

sweet potato salmon pattiessalmon patties salmon patties

Sweet Potato Salmon Patties

Delicious gluten salmon patties that are made in minutes. They are extremely versatile and great for kids lunch boxes.
Course Appetizer, Dinner, lunch
Cuisine Australian
Keyword fish cakes, Lunch, lunch box, Salmon, salmon patties, sweet potato
Prep Time 10 minutes
Cook Time 25 minutes
Servings 16 patties

Ingredients

  • 415 g tin of salmon
  • 400 g Sweet potato
  • 2 eggs
  • 3/4 cup almond meal
  • 1/4 cup roughly chopped coriander
  • 1/4 cup roughly chopped parsley
  • 2 spring onions finely chopped

Instructions

  • Peel and roughly chop the sweet potato. Steam in the microwave or over the stove for 15mins or until soft. Then place into a large bowl and mash. Add in salmon and mash together with a fork. Add in remaining ingredients to form a thick, but wet mixture.
  • Roll mixture into the size of golf balls and flatten slightly on a lined baking tray. Bake in the oven for 15-20mins, turning over once.

Notes

Nut Free version, swap the almond meal for ½ cup plain flour
- Swap the tuna for salmon for something different.
‘Healthier’ GingerBread Cookies

‘Healthier’ GingerBread Cookies

Moreish little parcels of joy! I love love LOVE making gingerbread. So this year I tried putting a bit of a healthier twist on it by reducing the sugar and boosting the fibre!

Just because I have put the word healthy in front of these doesn’t mean that you can eat them all in one sitting. They still contain sugar, albite smaller amounts than classic gingerbread. They are still a treat and should be eaten and enjoyed in moderation!!

Remember Christmas, in the end, is all about sharing a delicious meal with the one you love. Food is always a highlight of Christmas, so why not making healthy gingerbread for your loved ones as a homemade gift!

Gingerbread Biscuits

This is a great recipe to make with your kids this Christmas, Get them to help you mix the dough and then cut out the shapes with their favourite Christmas cookie cutter!

Cooking with kids doesn’t need to be hard, and they don’t need to be involved in every single step of a recipe. It is more about giving them time in the kitchen to spend time with you and gain confidence around food!

Gingerbread Biscuits

A few notes on the recipe:

Molasses – Molasses is the liquid by product of refining sugar cane. While it is still a sweetener it is rich in minerals giving off a range of health benefits. I do recommend using a blackstap molasses as the mineral content is higher and it gives a delicious spicy flavour to the biscuits!

Flour – I opted for a whole meal flour in this recipe to boost the fibre content. If you can’t eat gluten try a mix of almond meal and buckwheat flour!

Egg – I used 1 egg to bind the dough. But to make these eggs vegan, simply substitute in a chia or flax egg!

Healthy Ginger Bread Cookies

Hi Fibre, Low sugar version of our favourite Christmas treat without compromising on flavour!
Course Dessert
Cuisine American, Australian, english
Keyword anzac cookies, biscuits, Christmas, christmasbaking, festive, gingerbread
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Servings 20 biscuits

Ingredients

  • 1 ½ cups whole meal plain flour
  • 1 tsp baking powder
  • 2 tsp ginger
  • 2 tsp mixed spice
  • 2 Tbsp coconut oil
  • ¼ cup molasses
  • 1 egg
  • 1 tsp vanilla

Glaze

  • 1 tbsp icing sugar
  • 3 tsp boiling water

Instructions

  • Whisk the dry ingredients together in a bowl. Then add in the wet ingredients and mix together to form dough. Form the dough in a 1-inch thick disc and wrap in plastic wrap. Refrigerate for 1hr.
  • Preheat oven to 170C.
  • Roll out on a silicon mat or a floured surface to 3mm thick. Then use your favorite Christmas cookie cutters to form shapes. Carefully lift the cookies onto a lined baking tray and then bake for 10mins.
  • Make the glaze and brush over biscuits while they are still warm. Then allow to cool completely before you ice them or simply keep them plain!

Other Recipes you may love this christmas:

Trio of dips – for all your holiday entertaining!

Trio of dips – for all your holiday entertaining!

We are coming into the holiday seasons – aka a month of a whole lot of entertaining so I like to make some delicious healthy treats for my usual cheese platters.

But dips are just for entertaining OR cheese platters. They are a great sensory experience for your kids. No only do they provide great colour and a different texture to their plates it also provides a different ‘action’ for finger food! So here are my favourite three dips this summer – which all provide another serve of veg or legumes as well!

Pumpkin White Bean Hummus

Make your own buckwheat crackers to accompany these amazing creamy dip!

Pumpkin White Bean Hummus

Roast pumpkin packs this dip with flavour for the perfect mix of sweet, savoury and creamy!
Course Snack
Cuisine Australian
Keyword dip, hummus, pumpkin soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 400 g white beans
  • 400 g butternut pumpkin roasted
  • 2 tsp cumin
  • 2 tsp paprika
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions

  • Preheat the oven to 200C. Spread the cubed pumpkin over a tray. Roast in the oven for 30mins and then allow to cool slightly.
  • Place all the ingredients in the bowl of a food processor or blender and blend on high for 2-3mins until smooth. Top with a little olive oil and hemp seeds.

Fresh Beetroot Dip

Serve it up with fresh veggies of your choosing, or slathered on toast and topped with an egg.

Fresh Beetroot Dip

Fresh Vibrant beetroots make for a 'fun coloured dip for yum kids, or a delicious addition to your cheese platter.
Course Snack
Cuisine Australian
Keyword beetroot, dip, Snack
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 3 large beetroots
  • 2 tsp cumin
  • 1 tsp corriander
  • 3/4 cup Greek yoghurt
  • 1/4 cup mint leaves
  • 1/4 tsp salt

Instructions

  • Place the beetroots in a saucepan and cover with water. Bring to the boil for 30mins. Remove from the water and allow to cool for 5mins, then use paper towel to rub the skin off the beetroot. Place the beetroot and remaining ingredients into the bowl of a food processor and blend on high for 2-3min until smooth.

Classic Hummus

Serve them up with the incredible zaartar pita chips for something extra delicious!

Hummus With crispy Pita chips

The ultimate creamy hummus perfect for dipping with veggies sticks or cripsy pita chips!
Course Snack
Keyword chickpeas, hummus, legumes, pita chips, Snack
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Servings 4 People

Ingredients

  • 1 x 400g can Chickpeas
  • 1 tbsp tahini
  • 1 clove garlic crushed
  • ¼ cup olive oil
  • Juice of ½ lemon
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper

Pita chips:

  • 2 large pitas
  • 1 tbsp zaatar seasoning*
  • Spray cooking oil

Instructions

  • Drain the chickpeas and pour them into a saucepan. Top with water until chickpeas are covered. Bring the chickpeas to a boil and then reduce to a simmer for 10mins. This step is optional, but makes for the creamiest hummus!
  • Drain the chickpeas through a colander with a jug beneath it to capture ½ cup of the cooking water.
  • Add your chickpeas, tahini, and cooking water to the food processor. Processes for 1min until smooth and then add in remaining ingredients and process on high for 2mins until creamy!
  • Serve with crunch pita chips.

To prepare the pita chips:

  • Preheat the oven to 170Lightly spray the pita breads with spray oil and then sprinkle with zaartar. Bake in the pita chips straight on the wire oven wracks for 7-10min until golden and crunchy. Allow cooling for 5min and then using your hands break them up into rough chips.

Notes

*(or 1tsp sesame seeds, 1 tsp cumin, 1 tsp oregano, salt and pepper if you can’t find zaatar in your local supermarket!)

Savoury Pumpkin Scones

Savoury Pumpkin Scones

Savoury Pumpkin Scones

Soft savoury pumpkin scones perfect warm with a little butter or just as is for a tasty snack.
Course Breakfast, lunch, Snack
Cuisine Australian, english
Keyword pumpkin soup, savoury, scones
Prep Time 10 minutes
Cook Time 15 minutes
Servings 8 scones

Ingredients

  • 3/4 cup Pumpkin Puree
  • 2 cup SR Flour
  • 1 tsp Baking Powder
  • 1 tsp Cumin
  • 55 g Butter cubed and chilled
  • 3/4 Cup Chedder Cheese Grated
  • 1 Tbsp Chives
  • 1/4 cup Milk

Instructions

  • Preheat the oven to 180C.
  • Sift the flour, salt and cumin into a bowl. Then rub the chilled butter into the flour to create a fine crumb. Mix in the cheese and chives. Then add in the warm milk and pumpkin puree to bring the mixture together to form a smooth dough. Dust with flour. Form a round disc (about 8inch wide) and cut into 8 wedges, alternatively use a scone cutter!
  • Bake in the oven for 15-17min until they have risen and are golden.

Notes

  • To make your own pumpkin puree steam or roast some pumpkin and blend for 1min until smooth. 
  • you can you gluten free flour for these scones as well!
Savoury Buckwheat Crackers

Savoury Buckwheat Crackers

Buckwheat Crackers

Buckwheat Savoury Crackers

Gluten free crackers that are perfect for your weekend cheese platter, or for the kids lunchbox during the week!
Course Appetizer, Snack
Cuisine Australian
Keyword buckwheat, cracker, rosemary, savoury
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 1 hour
Servings 6

Ingredients

  • 2 cups Buckwheat flour
  • 1.5 Tbsp Flaxseed meal
  • 1/3 cup Sesame seeds
  • 2 tsp Rosemary
  • 1 tsp Garlic salt
  • 3 Tbsp Olive oil
  • 8 Tbsp Cold water

Instructions

  • In a bowl combine the flour, flaxseed, sesame seeds, rosemary (fresh or dried!) and garlic salt. Stir in the olive oil. Then add cold water 1 Tbsp at a time until it forms a smooth dough. Form the dough into a ball and wrap in cling film and refrigerate for 30min-1hr.
  • Preheat the oven to 180C. Roll out the dough on a piece of baking paper until it is 2mm thick. Trim to make sides straight. Slide baking paper onto a baking tray. Use a large knife to cut dough into desired cracker size. Repeat with any remaining off cuts of dough.
  • Bake in the oven for 20-25min. All to cool completely.

 

 

Like this recipe? Why not try some other delicious lunch box additions!