After E turned one and started snacking a lot, I started looking for portable snacks that I could carry around. At first I purchased some baby/toddler snacks but was a little dismayed at the ingredient list, even the ones from “organic” brands.
I then searched for toddler cookies and a number of recipes came up. I tried two of them and they were pretty yucky – think no taste, soft and dry. Honestly, I have no idea how any toddler can like them (but there are kids out there that adore them, so I’m told).
Unfortunately recipes for no sugar, no funky ingredient cookies that taste good are pretty hard to find. I did find a recipe for honey almond cookies and made some tweaks to transform them into honey and oat cookies.
E loves these cookies and so does the hubs. They are sweetened with honey and don’t have any ingredients that I can’t pronounce. They also keep well in an airtight container, or you can freeze the dough and bake them in small batches when needed.
Do note, these are for children one and up as they contain honey.
Toddler Honey and Oat Cookies
(recipe adapted from here)
- 1 cup all-purpose flour
- 1 ¼ cups whole-wheat pastry flour
- 1 egg
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup honey
- ⅓ cup canola/vegetable oil
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla
- 1 ½ cup oat flour (grind old-fashioned rolled oats till fine)
- Preheat oven to 350°F.
- Combine dry ingredients (flours, baking powder, salt).
- Beat honey, butter and oil in a second bowl with an electric mixer. Add vanilla and egg.
- Mix the contents of the two bowls and stir. Refrigerate dough for at least an hour. You can also freeze dough you don’t want to use yet.
- Roll one tablespoon of dough into a ball and flatten balls slightly. Place about 2 inches apart on cookie sheet.
- Bake for 13 to 15 minutes or until light golden color.
- Allow to cool on rack for 15 minutes before eating. Dough can be frozen for future use.