I updated this recipe from the original baby cookie recipe I created, its now a bit more mature for my toddler LOL. She still thinks these are cookies, and that's still really cool with me! She gets excited to eat them and I have no worries having her eat them as they are still packed with healthy ingredients.
Almond Sweet Potato Chickpea Toddler Snack Cookies:
Ingredients:
1 Cup steamed and mashed organic sweet potato
2 Cups Organic chickpeas
1/4 Cup almond butter (any nut butter will work)
2 tsp organic cinnamon
2 Tbs coconut oil
2 Tbs golden flax meal
1/4 oat flour
2 Tbs Pure maple syrup
1 cup almond milk (or milk of choice)
Handful of organic slivered Almonds
Method:
Preheat oven to 350. Line a baking sheet with parchment. Place everything but the milk in the food processor and blend, slowly add in the milk and scrape down the sides to make sure everything gets combined. I added some slivered almonds into the batter, just add in a handful and gently stir. Scoop out heaping tablespoons of the doe onto the baking sheet, no need to space out too much as they don't really expand.
Once all the cookies are spooned out, bang down the baking sheet on the counter so the cookies flatten out. I also added more slivered almonds on the tops of the cookies. Optional.
Bake for around 15 mins on the bottom rack. Change to the top rack and bake for another 10-15. Baking time will vary depending on your oven. I just keep checking them, as you don't want the bottom to burn. They should look like this when they are done.
Chewy, delicious and toddler approved!
No comments:
Post a Comment