Gluten & Grain Free
Refined Sugar Free
Having recipes like these vanilla cookies that the kids can have a crack at themselves is great during the Easter holidays. There is very little parental intervention needed with these and we love to whip up a batch to take with us when we head off for a playdate. Why not mix it up and add some sultanas, cacao nibs, or a vanilla Coconut Bite as a bunny tail too if you fancy?
Coconut Oil or butter 100g
Vanilla paste 1/2 tsp or 1tsp vanilla extract
Maple Syrup 100g
Gluten-free Self-Raising Flour 250g (we use the Doves brand)
Optional – 1/4 cup of sultanas
If you’re letting the small baker loose you’ll need to prepare – One mixing bowl, one tray lined with baking paper and a mixing spoon.
Preheat your oven to 160C
Soften oil/butter. Add in vanilla paste/extract. Mix well.
Add in maple syrup. Mix well.
Place self-raising flour into the same bowl and mix well until you have a soft mixture that can be rolled into balls. Add in the sultanas if using and gently mix through. Use your finger-tips if needed.
Roll into balls and place on a tray lined with baking paper. Gently press down with finer tips or the back of a fork.
Bake in the oven for about 20 minutes (they are pale on the top, and should be lightly browned on the bottom, handle gently).
Allow to fully cool, before gently removing from the tray. Delicious to have alongside your favourite cup of tea!
Enjoy! These will keep in an airtight container for a couple of weeks…. although they never last longer than a couple of days in our house!