Vegan/GF Chocolate Coconut Cookies

Packed lunches for little ones can be a mundane and boring task. As a result we so often reach for packets and foil wrapped snacks alongside simple sandwiches. Whether healthy or unhealthy, these prepackaged items can rack up the cost of your weekly shop especially if there are multiple lunch boxes to fill.

It’s not sustainable or achievable to set yourself the goal of producing Instagram-worthy lunches for your little ones every morning of the week because lets face it, we all have jobs and lives and spending an hour slaving over the stove for a school lunch is not the ideal use of our mornings.

So I suggest prepping some healthy homemade snacks that can easily be foil wrapped and popped into a lunch bag in under 30 seconds. Get the kids to help with the mixing, rolling and baking and then there’s an extra incentive to eat what is inside their lunchbox. So get out your bowl and ingredients and prep some of these cookies for the week ahead for easy, healthy lunchbox snacks.


120g of crunchy peanut butter (make your own or buy a 100% nut butter like Meridian or Whole Earth)

105ml of agave syrup

1 flaxseed “egg” (mix one tbsp of flaxseed and 2 tbsp of cold water and allow to sit for 5 minutes)

1 tbsp of sunflower oil

2 tbsp of plant-based milk (I used oat but you can sub in almond or hemp/soya, etc…)

half a vanilla pod (seeds scraped out)

a pinch of salt

75g of gluten free plain flour

75g of rolled oats

1 tsp of baking powder

30g of dark chocolate chips

20g of chopped nuts and seeds (I used hazelnuts and sunflower seeds but you could sub in pecans, pumpkin seeds or some dried fruit like sultanas)

2 tbsp of desiccated coconut


  1. Preheat the oven to 180 degrees celsius and line two baking trays with greaseproof paper. Mix together the nut butter, vanilla, agave, oil, milk and the flaxseed egg until it becomes smooth.
  2. Add in the dry ingredients (oats, flour, and baking powder) and thoroughly combine into a stiff dough. Then stir through the coconut, chocolate and nuts.
  3. Finally roll the dough into golfball sized chunks and place on the lined trays. This dough doesn’t spread when baked so if you prefer a flatter, more conventional cookie then press down the cookie dough to flatten into a biscuit shape. But if you leave the dough and bake it will create warm cookie dough bites that are perfect for serving with ice-cream for a quick weekday pudding.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s