Iron-Rich BLW Cookies

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5 from 2 votes

Prep Time 5

Servings 6

Suitable For 12m+

110 g rolled oats (Quinoa flakes option: Swap the oats for quinoa flakes to add an extra 2.7 mg of iron per batch.)
150 g unhulled tahini
150 g raisins
35 g pumpkin seeds
20 g chia seeds
50 g almond flour
40 g blackstrap molasses (can sub with 100g of extra raisins and 2 Tbsp of orange juice)
60 ml orange juice

Preheat oven to 170c/340f (fan forced), and line a baking tray with a baking sheet (or baking paper).
Add the oats, pumpkin seeds, almond flour, and chia seeds to a food processor and pulse until coarsely ground and no pumpkin seed chunks remain.
Add the rest of the ingredients and blend or pulse until the mixture comes together and is sticky but spoonable (use more orange juice, 1 Tbsp at a time if the mix is too dry).
Using two spoons, spoon the mixture into 12 cookies and flatten slightly with your fingers or a fork.
Bake for 12–15 minutes until set on the outside but still soft in the centre.
Cool on the tray for 5 minutes, then transfer to a rack to finish cooling.

Store in an airtight container on the bench for 2 days, in the fridge for 7 days or freezer for up to 2 months.

These are suitable from 12+ months due to the added sugar from molasses and dried fruit.