Veggie Bites with Tahini-free Hummus – Allergen-free treats
Published Jul 17, 2025
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Not going to lie here, sometimes cooking for people (especially those small offspring people) with multiple food allergies can be a bit of a pain. These Top 14 Allergen-Free Mini Cookie-Crusted Veggie Bites are your new go-to for a savory snack that’s safe for everyone. Using Homefree Mini Vanilla Cookies for a unique, slightly sweet crust, these veggie-packed bites are free from the top 14 allergens, making them perfect for parties, school lunches, or family dinners. Ready in about 35 minutes, they’re super easy to whip up in the oven or an air fryer. And let’s face it, if you tell the little offspring people there are cookies in the recipe, they are sure to love it!
Table of Contents
Why You’ll Love This Recipe
Alright, let’s get into why these Mini Cookie-Crusted Veggie Bites are such a hit. For starters, the Homefree Mini Vanilla Cookies create a sweet-savory coating that pairs perfectly with tender mashed veggies. Plus, they’re free from all 14 major allergens, so everyone can enjoy them without worry. Since they’re baked (or air-fried), they’re a lighter option that’s still big on flavor. That’s why they’re awesome for potlucks, kid-friendly snacks, or holiday appetizers.
Even better, this recipe is a breeze to prep and super flexible—you can swap veggies or spices to match your vibe. In short, these bites are all about inclusive flavor, easy steps, and happy eaters, making them a must-try for any allergen-free kitchen.
What You Will Need
To make these delicious Top 14 Allergen-Free Mini Cookie-Crusted Veggie Bites, grab these ingredients:
- Flax Meal: (1 tablespoon, mixed with 3 tablespoons water): Acts as an allergen-free egg replacer.
- Homefree Mini Vanilla Cookies (¾ cup, crushed): Forms a crunchy, allergen-free coating.
- Sweet potato (1 medium, about 1 cup mashed): Adds creamy, nutrient-rich base.
- Zucchini (1 small, grated and drained, about ½ cup): Brings moisture and veggie goodness.
- Gluten-free oat flour (¼ cup): Thickens the mixture, keeping it allergen-free.
- Olive oil (2 tablespoons): Helps bind and crisp the coating.
- Garlic powder (½ teaspoon): Infuses savory, aromatic flavor.
- Onion powder (½ teaspoon): Adds subtle, savory depth.
- Kosher salt (½ teaspoon): Balances the flavors.
- Black pepper (¼ teaspoon): Gives a mild, spicy kick.
You’ll also need a baking sheet, parchment paper, and a food processor or zip-top bag to crush the cookies. A mixing bowl and a small scoop or spoon make shaping the bites easy. For the air fryer option, you’ll need an air fryer with a basket. A microwave-safe bowl or steamer is handy for cooking the sweet potato.
Tips and Variations
To make these Top 14 Allergen-Free Mini Cookie-Crusted Veggie Bites totally pop, try these simple tips. First off, make sure the zucchini is super dry—squeeze it hard to avoid soggy bites. Also, use a small cookie scoop for uniform balls that cook evenly. When coating, press the cookie crumbs gently to stick without falling off. And don’t skip the olive oil brush—it’s key for that golden crunch.
Want to mix things up? Try some fun variations. For example, swap sweet potato for mashed carrots or butternut squash for a different veggie vibe. If you’re craving extra flavor, add a pinch of smoked paprika or cumin to the mix. Alternatively, use Home Free Mini Chocolate Chip Cookies for a slightly sweeter crust that still works savory. To make it a meal, serve with an allergen-free marinara or a creamy avocado dip. With these tweaks, you can customize these bites for any crowd or occasion.
Frequently Asked Questions
What makes this Top 14 Allergen-Free Mini Cookie-Crusted Veggie Bites recipe allergen-free?
It uses Home Free Mini Vanilla Cookies, which are free from the top 14 allergens, along with safe ingredients like sweet potato, zucchini, and gluten-free oat flour. Always check labels to ensure all ingredients are certified allergen-free.
Can I prep these bites ahead of time?
You bet! Shape and coat the bites, then store them in the fridge for up to a day before baking or air frying. Or bake them ahead and reheat at 350°F for 5 minutes to crisp up.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven or air fryer at 375°F for 5–7 minutes to restore the crunch.
Can I use other vegetables?
Totally! Try mashed cauliflower or parsnips instead of sweet potato, or mix in finely chopped kale. Just remove excess moisture from watery veggies.
What dips pair well with these bites?
Serve with allergen-free salsa, guacamole, or a tahini-free hummus for a fun appetizer. They’re also great with a side of roasted veggies or a fresh salad.
Veggie Bites with Tahini-free Hummus
Ingredients
- 1 cup Homefree Vanilla Mini Cookies
- 1 medium sweet potato, peeled and chopped
- 1 tablespoon ground flax meal
- 1 medium zucchini
- ¼ cup gluten-free oat flour
- 2 tablespoons olive oil, divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Put the cookies in a food processor and process until you have fine crumbs, you should have ¾ up crumbs. Pour onto a plate or shallow bowl.
- Combine the flax meal with 3 tablespoons water and let sit for 5 – 10 minutes or until it forms a gel-like consistency.
- Steam or microwave the sweet potato until tender, about 8 minutes. Mash and let cool slightly.
- Grate the zucchini then place in a kitchen towel and squeeze out all the moisture. Combine with the flax mixture, sweet potato, oat flour, 1 tablespoon olive oil, garlic and onion powders, salt, and pepper. Roll mixture into tablespoon-sized balls. Roll the balls in the crushed cookie crumbs, gently pressing to help the cookies stick.
To cook in the oven:
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Place the coated balls on the prepared pan and brush with the remaining oil. Bake for 20 – 25 minutes, flipping halfway through, or until golden.
To cook in the air fryer:
- Preheat your air fryer to 375°F. Place the coated bites in a single layer in the air fryer basket (work in batches if needed). Lightly brush with the remaining 1 tablespoon of olive oil. Air fry for 10–12 minutes, shaking the basket halfway through, until golden.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tahini Free Hummus
Ingredients
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 clove garlic, grated
- ½ teaspoon ground cumin
- ½ teaspoon kosher or fine sea salt, or to taste
- 2 – 4 tablespoons water
Instructions
- Combine garbanzo beans, olive oil, lemon juice, garlic, cumin, and salt in a food processor or blender and process until smooth, adding water by tablespoonfuls as needed to make creamy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
