You don’t have to skip out on dessert just because you’re lactose intolerant…
Don’t you just love when a recipe is so short and simple that you know a) you really have a shot of being able to make it and b) you even recognise all of the ingredients it’s so simple!
This is your lucky cookie day. My family (including baby T) just loves these simple and nutritionally-dense cookies. Packed to the brim with vegan protein and good fats, your body will love that you love these cookies.
Pumpkin seed butter contains a considerable amount of protein, with 2 tablespoons providing 6g. Protein is particularly important in the diets of those watching their weight, as it delays gastric emptying and provides a feeling of satisfaction. It is a good idea to include protein in any between-meal snacks to keep hunger from striking soon after eating as the good fats will help keep blood sugar steady and help you feel satisfied until your next meal.
These cookies are nutritional powerhouses for kid’s snacks!
Best served straight from the fridge, however, if you’re on the go simply carry them in a container so that they don’t get bashed about. You can even freeze these babies and save some for a rainy day, which we seem to have more of these days in Dubai!
Refined sugar-free, dairy-free and full of goodness!
Prep Time: 10 mins
Yield: 12 portions – you can freeze and / or keep in an airtight container in the fridge for about 7 days
- 3/4 cup raw pumpkinseed butter – available in many normal supermarkets (if your butter is quite dry, you may need to add a few more dates or a tablespoon or so of coconut oil to get the mixture to stick together – I did not have this issue, but FYI)
- 1 cup de-pitted dates
- 1 cup desiccated coconut
- 1 tsp vanilla powder for extra flavour
- place all ingredients in a food processor, pulse until well combined
- make sure the “batter” will stick together if you squeeze it in your fingers
- using your hands, form small balls with the mixture and then flatten each one to look like a cookie
- place flat cookies on a lined baking tray (line with brown baking / parchment paper) place the mixture in the freezer on the tray
- freeze for a few hours until “set”
Please note, this article is not intended to provide medical advice and you should always consult your medical care practitioner before changing your diet and that of your baby.