These little cookie dumplings are full of the good things to keep you going and are a perfect after swim or gym snack! Full of tahini, chia seeds, dried fruit and cashew nuts with a drizzle of dark chocolate - whats not to like! They are made with gluten free flour and oats but without any refined sugar, instead using honey (or maple syrup for vegans) so are also great for kids lunchboxes.
HandfulChopped Cashew Nuts(Leave out if making for school lunchbox)
50gSultanas or other dried fruitCranberry or apricots are really nice
250mlDairy free milkLike Koko, Oat milk or soya
3TbspHoney or Maple Syrup
Melted Dark Chocolate
Crushed Cashew Nuts(Leave out if making for school lunchbox)
Preheat the oven to 170C and line a baking sheet with greaseproof paper.
In a large mixing bowl add the flour, oats and coconut flour and give it a stir together. Add in the seeds, chopped nuts (if using), chocolate chunks and sultanas. Give it another quick stir.
In a jug whisk together dairyfree milk, tahini, honey (or syrup) and squeeze of lemon juice.
Slowly pour the wet mixture into the dry and stir until it forms a slightly sticky soft dough. With a small icecream scoop or teaspoon put the mixture into the baking sheet in little dollops, hence the cookie dumpling name - they don't spread when cooked so retain this pretty little shape!
Bake for 15mins until golden brown on the edges and leave to cool. Finally for an extra little bit of a treat drizzle with melted chocolate and sprinkle with crushed cashew nuts.