Naturally sweetened with nutrient-rich fresh dates and packed with superfoods like chia seeds and coconut oil, these biscuits are a healthy on-the-go treat. They are vegan, nut-free, dairy-free and totally delicious too.
- 4 medjool dates, pitted
- 1 cup plain flour
- 2 tablespoons coconut oil (firm)*
- 1 scoop Bubs Australian Goat Milk Toddler Drink + 50ml water
- 1 tablespoon chia seeds
- 1 egg, lightly beaten
- 1 teaspoon pure vanilla extract or bean paste
Heat the oven to 150C. Place the dates into a food processor and pulse until finely chopped into a smooth paste. You can do this by hand if you like.
Place into a large bowl and add the flour and firm coconut oil. Mix with your finger tips to evenly distribute the oil and date paste until the mixture resembles coarse breadcrumbs.
Mix together the goat milk powder and water in a bottle and shake. Add to the flour mixture along with the chia seeds, egg and vanilla. Mix with your hands to form a soft dough ball. Divide in half and roll out on a floured surface to 3mm thick. Use cookie cutters or a small cup to cut out biscuits. Re-roll scraps and use them too.
Place biscuits onto a greased baking sheet and cook for 12 mins until golden brown at the edges. Leave on the sheet until completely cold then store in an airtight container for up to one week.
*If your coconut oil is liquid, pop it in the fridge for an hour or so to harden before using. Alternatively, use chilled butter if not on a dairy free diet.