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My favourite Choc Chip School friendly Biscuit

The Choc Chip


250g cooked chic peas (equivalent to a 400g tin with liquid removed)

½ cup Unhulled Tahini paste

2 tsp coconut oil

1 Vanilla bean

¼ cup honey

1 tsp baking powder

Pinch of salt

Mix together in a food processor and add to ingredients listed below.

In a large bowl add these ingredients

½ cup Sunflower seeds

½ cup Linseeds

½ cup Sesame Seeds

½ cup whole Oats

½ cup Dried Cranberries

80g chocolate chips


Mix well with soft ingredients; you may need to use your hands.

Take a heaped tablespoon full of the mixture, roll into balls, flatten with a fork and place onto a baking tray with a sheet of greaseproof paper laid out on it.

Bake for 10 to 15minutes, watching that the cookies don’t burn. Leave on the tray until cool.

If you can stop your kids from eating them all they can be kept in an airtight container in the fridge or frozen.

This recipe will make 30.

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