Sunday, January 27, 2013

Healthy cookies for toddlers

Not surprisingly, I read a lot of blogs, mostly mom/parenting blogs. There are a few that I read daily, and Hello Bee is one of them. It's a compilation blog from lots of moms/parents and brings a wide variety of perspectives. I especially like reading the posts about feeding your baby. Lately I've been really into healthy toddler recipes and bento box ideas.

Juliet has always been a great eater and she likes almost everything. I've been striving to feed her really healthy food since she started eating solids 6 months ago. We buy mostly organic (this is a new thing for us) and I make the majority of her food homemade.  Now that she's eating less purees and more table food, we mostly feed her what we eat, but I'm always looking for new, healthy things for her to try.

These pumpkin and oatmeal breakfast cookies looked good, and best of all I had most of the ingredients in my pantry. What I didn't have I substituted.

Pumpkin and Oatmeal Breakfast Cookies (recipe adapted from Hello Bee)
Makes approximately 2 dozen breakfast cookies
Ingredients 
1 – 15oz can of pumpkin puree
1 large egg
2 t. vanilla extract
2 T. pure maple syrup (the original recipe calls for raw sugar)
1 1/2 c. old-fashioned oatmeal, dry
3/4 c. flour (I subtracted 2 tablespoons of flour and added wheat germ), this is totally optional.  The original recipe calls for 3/4 cup flax flour, which I didn't have.
1 t. cinnamon
1/2 t. nutmeg
Dash of ground cloves
Preheat oven to 350 degrees
1. In a medium bowl combine pumpkin, egg and vanilla until blended
2. Add spices, oatmeal and flour/wheat germ and mix well to combine
3. Using a large, 2T. sized cookie scoop, place onto a parchment paper lined cookie sheet about 2″ apart. Flatten cookies slightly just so they’re not rounded over and are about 1/2″ thick
5. Bake in a 350 degree oven for ~15 minutes until set and holding together well
So here's the deal with these cookies.  They don't really taste like cookies. When I think of a cookie I expect a lot of sweetness, but as you'll see in the recipe, there is no sugar at all. The only sweetness comes from pure maple syrup.  I thought these cookies tasted ok, but they were a little bland.  
The true test was Juliet, and she loved them. She ate two for breakfast this morning.  The cookies are super chewy and soft, so I broke them into pieces and she couldn't shovel them in her mouth fast enough.  I had to say "slow down honey and remember to chew!"  

So based on that, I would say these cookies were a success.  I have them frozen and plan to take out one or two a couple times a week to serve with breakfast or as a treat/snack.   

6 comments:

  1. Yum! My kids would love these! I love making fun food like cookies actually good for them. Baby is happy - mom is happy!
    xoxoMB

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  2. Great idea! I need to get on this. B is getting bored with our regular weekday breakfasts. Thanks!

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  3. These look yummy and I don't even have kids!

    Katie

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  4. How would you store these? They turned out great! I used whole wheat flour and pumpkin pie spice.

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  5. I'd store them in an airtight container for 3-5 days. They freeze well too.

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