Easy Free Form, Allergy Friendly Cookies


  • 1 tbsp chia seeds

  • 3 tbsp water

  • ½ cup raisins 50g

  • ½ cup tahini* 125g

  • 2 tbsp water

  • 1 tsp vanilla

  • ½ tsp cinnamon

  • 6 tbsp coconut flour

  • 1 tsp baking powder


  1. Preheat the oven to 360 degrees Fahrenheit.

  2. Soak the chia seeds in the first measure of water for 15-20 mins until they start to gel. This creates a chia seed egg replacer.

  3. Place the raisins, tahini and water in a food processor, pulse until smooth.

  4. Add the remaining ingredients including the soaked chia seeds, pulse until combined. The mix will be sticky.

  5. Wet your hands and wet a spoon (the moisture will prevent the mixture sticking to your hands).

  6. Take tablespoonfuls of the mixture and roll into balls, place on a cookie sheet lined with parchment paper.

  7. These cookies don't spread while cooking, so use a wet fork to press them down to an appropriate thickness.

  8. Bake for 8-10 mins. It will depend a little on how much you have squashed the cookies.

Recipe Notes

*Unhulled tahini has a bit more nutrition but it is more strongly flavored than a hulled tahini. Hulled tahini  is a lot milder in flavor.

* If you don’t need the cookies to be nut free, you can definitely substitute the tahini for any nut butter. Sunflower butter also works well.


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