"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Crunchiest Allergy-Free Cookies

Allergy Free Cookies - I Quit Sugar
Photo by: Ella Martin
  • 20 servings
  • Prep - 20 mins
    Cooking - 30 mins
  • Total - 50 mins
Allergy Free Cookies - I Quit Sugar
Photo by: Ella Martin

Gluten-free, egg-free, dairy-free and nut-free... we’ve got your kiddies covered! These cookies are the most delicious bite-sized snacks and free from common allergens, making them totally perfect for lunchboxes.  

Servings: 20
Preparation: 20 mins
Cooking: 30 mins

Ingredients

  • 1 cup buckwheat groats.
  • 1 cup buckwheat flour.
  • 3/4 cups desiccated coconut.
  • 2 teaspoons cinnamon.
  • 1/4 teaspoon sea salt.
  • 1/3 cup coconut oil, melted.
  • 1/3 cup rice malt syrup.
  • 1/2 teaspoon vanilla extract.

Directions

1. Preheat a fan forced oven to 150°C / 300°F / Gas Mark 2
 and line a baking tray with baking paper.
2. In a large bowl combine buckwheat groats, buckwheat flour, coconut, cinnamon and salt.
3. In a smaller bowl, combine coconut oil, rice malt syrup and vanilla extract. Pour over dry ingredients with 30ml of boiling water. Stir with a wooden spoon until a thick dough forms. If it looks a little dry, add a touch more hot water. Alternatively, if the batter is too wet, add a little more buckwheat flour. Compress with your hands to form a dough.
3. Shape into 20 flat balls and place on the lined baking tray. Bake in the oven for 25–30 minutes. Cool and store in an airtight container.


Note

Tricky Tip: If you’re kids are fine with dairy, feel free to add in some dark chocolate bits for a choc-chip version. You could also mash a banana and add it to the mix to switch up the flavours!

Gluten-free, egg-free, dairy-free and nut-free... we’ve got your kiddies covered! These cookies are the most delicious bite-sized snacks and free from common allergens, making them totally perfect for lunchboxes.

Ingredients

  • 1 cup buckwheat groats.
  • 1 cup buckwheat flour.
  • 3/4 cups desiccated coconut.
  • 2 teaspoons cinnamon.
  • 1/4 teaspoon sea salt.
  • 1/3 cup coconut oil, melted.
  • 1/3 cup rice malt syrup.
  • 1/2 teaspoon vanilla extract.

Directions

1. Preheat a fan forced oven to 150°C / 300°F / Gas Mark 2
 and line a baking tray with baking paper.
2. In a large bowl combine buckwheat groats, buckwheat flour, coconut, cinnamon and salt.
3. In a smaller bowl, combine coconut oil, rice malt syrup and vanilla extract. Pour over dry ingredients with 30ml of boiling water. Stir with a wooden spoon until a thick dough forms. If it looks a little dry, add a touch more hot water. Alternatively, if the batter is too wet, add a little more buckwheat flour. Compress with your hands to form a dough.
3. Shape into 20 flat balls and place on the lined baking tray. Bake in the oven for 25–30 minutes. Cool and store in an airtight container.

Note

Tricky Tip: If you’re kids are fine with dairy, feel free to add in some dark chocolate bits for a choc-chip version. You could also mash a banana and add it to the mix to switch up the flavours!