Genuinely concerned about the ingredients in many of the very popular snack biscuits marketed to young children, I have come up with my own take on a kiddie lunchbox favourite.

Besides containing toxic (often genetically modified) vegetable oils and sugar, many of the popular snack biscuits contain potentially immune-suppressing additives hidden under terms such as “caramel”.

So here is my too-easy alternative to those cute little cookies. As a bonus there is no vegetable oil or additives. They are made with low-gluten spelt our and are naturally sweetened. This recipe uses real ingredients – only the best for our precious kids.

Makes approx. 40 cookies.
Prep 10 minutes, cook 10 minutes.


  • 150g (11⁄4 cup) wholemeal spelt flour
  • 1⁄4 teaspoon bicarbonate of soda
  • Pinch of sea salt
  • 1 teaspoon vanilla powder, paste or essence
  • 50g (1⁄4 cup) coconut oil, melted
  • 30ml full-fat milk or coconut milk
  • 85g (1⁄4 cup) sweetener (rice malt syrup, maple syrup, honey)


Preheat oven to 150oC/300oF. In a mixing bowl, combine the our, bicarbonate of soda and salt. In a blender or food processor, mix the vanilla, oil, milk and sweetener until well combined. Add the wet to the dry ingredients and mix together until a sticky dough forms. Roll into a disc, wrap in cling wrap or baking paper and refrigerate for 30-60 minutes. Place the dough between two pieces of baking paper and roll to approximately 3mm thick. Cut desired shapes with a cookie cutter, place on a lined or greased baking tray and bake for 10 minutes. Leave on the tray until completely cooled. Tip: If you don’t have the time or patience to cut small cookies, you can always cut the dough into squares (much quicker). Store in an airtight container for a few days, or freeze for up to a month.


Choose coconut milk as your milk. • Low-fructose: Choose rice malt syrup as your sweetener.

Substitute the our with the same quantity of gluten-free our.

Add 30g (1⁄4 cup) cacao powder to the dried ingredients and reduce the our by the same amount.

Add 1 tablespoon of cacao nibs or choc chips.

Choose honey as your sweetener.

Well Nourished

Well Nourished  

Founded by Georgia, a mum, cookbook author, naturopath with 19 years experience and the creator of The Well Nourished Lunch Box Challenge, Well Nourished delivers wholesome, easy-to-follow recipes targeted to busy families. Readers flock to Well Nourished for inspiring health advice and free, nourishing, family friendly recipes. // www.wellnourished.com.au