Want to make a cookie that you can feel good about giving to your little one? Frustrated by the amount of crap that gets put into children’s snack foods, even the “healthy” ones? Then these cookies are for you.
I love to bake with my little one because I want her to grow up being connected to her food. Even though it takes a little bit more time when she is “helping” and the mess is usually much bigger, I enjoy watching her measure the salt and lick the spoons. These tiny little morsels are easy to make and loaded with nutrient-rich goodness. No questionable ingredients so you can feel good about giving them to your kids. (Warning: they are so small and cute and tasty that you may find you have a hard time not popping several in your own mouth as well……)
I use THIS
Nutty Raisin Toddler Cookies
- Yield: 20-28 small cookies 1x
Ingredients
- 1 1/2 cups almond flour (like this)
- 1/4 tsp baking soda
- 1/2 tap celtic sea salt (I use this one)
- 1/2 tsp cinnamon
- 2 TBS RAW honey (like this)
- 5 TBS coconut oil, melted (like this)
- 1 tsp chia seeds
- 1/2 tsp vanilla extract
- 1/4 cup finely chopped nuts (I usually use soaked and dehydrated hazelnut or macadamia)
- 1/4 cup raisins, soaked in water for 5 minutes and roughly chopped)
Instructions
- Preheat oven to 325′ F and line baking pan with parchment paper or silicon baking mat
- Combine almond flour, baking soda, cinnamon, and salt in a large bowl
- Combine coconut oil, honey, chia seeds, and vanilla on a smaller bowl
- Pour oil/honey combo into dry mix and stir until well combined
- Fold in nuts and raisins
- Roll dough into tablespoon-sized balls and place onto baking sheet. Flatten with your fingertips until about a 1/2 inch thick (keep them as round as possible as they do not change shape as you bake them)
- Bake 8-11 minutes (until bottom of cookies are nice and golden) Let cool completely on baking sheet
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No idea why they burned, did everything it says in the recipe.
Jo,
Sorry to hear that. Burned cookies are no fun. Almond flour is very heat sensitive. Your oven may run just a titch hot so you may want to check cookies a bit earlier. I use a thermometer in my oven to make sure it is accurate but find that certain batches of almond meal or almond butter can be different. I’ve learned to take them out just before they start to get brown. 🙂
I will try that. Attempting to make them again now, hopefully it’ll work. Thank you.
Please let me know how it goes…
I’ve made them 3 times already and they’re totally delicious. The 350 temperature was the problem, I baked them at 275 for 12 minutes, then let them sit in the oven turned off for about 4 minutes more. That way they turned out perfectly every time.
My last batch was doubled, in place of nuts I used hemp seeds and in place of raisins I used coconut flakes. I also omitted chia seeds in my last batch and used cranberries in place of raisins in the batch before. I have to make double batch from now on because they’re gone pretty quickly.
*All my ingredients were organic.
I’m glad that you figured it out. I think that oven temperatures vary quite a bit. I find that mine is not always right on. So I use a thermometer. I lowered the recipe temperature a bit to account for this. Thanks for all the great feedback. 🙂
I have been searching for a go to cookie recipe since going wheat/grain free (Wheat Belly) and these are it! I do leave out the raisins and add sugar free chocolate chips and I use walnuts or pecans – love the texture.
so glad these cookies are working for you. Chocolate chips sound tasty in them. I love how versatile they are. 🙂
Just wondering about the nuts: you say to use soaked & dehydrated nuts for the 1/4 cup nuts added to the mixture, but the base of the recipe is 1 1/2 cups of almond flour, which is not soaked & dehydrated. Does it work to grind your own properly prepared nuts?
The almond flour that I use is not soaked and dehydrated, just the added nuts. You could make your own almond flour from soaked and dehydrated almonds. I don’t use almond flour too much so I don’t make it at this time. I like the fine texture of the Honeyville brand that I use.