Baby’s First Cookies

Bionic Cookies!

My plan has always been to add more toddler food,  so I am going to try to add a post every Tuesday with some snacks for your toddler…  Here goes…

My first one is for Bionic Cookies.  These are named in honour of my mom who made a similar cookie for us when we were kids and when anything with the word ‘Bionic’ meant it was cool!  Remember the Bionic Woman?  Bionic Man?  There was even a Bionic Dog!  So this recipe is for your own Bionic Kid!  I tested these Monday morning on my High Park La Leche League friends and they were considered ‘Blog Worthy!’

These cookies are great because they contain whole food ingredients and very little sugar.  They are chock full of nutritious seeds and the raisins add sweetness.  These are great for a child over 10 months, but I would wait a year… Don’t introduce cookies before you have to…

Tip for this recipe: soak the raisins in warm water so they don’t dry out in the oven and are juicier after baking.

C = cup, t = teaspoon, T = tablespoon

Bionic Cookies

Soak the raisins, combine the wet ingredients in a small bowl and sift together the dry ingredients in a large bowl, before combining together

• 1/2 C softened butter (or coconut oil)*
• 1/2 C sugar
• 1 egg
• 1/2 C unsweetened applesauce (exactly the amount in a snack cup of applesauce)
• 2 t vanilla
• 1/3 C raisins
• 3/4 C warm water in a small bowl
• 1 1/4 C rolled oats (quick cooking)
• 1 C whole spelt flour **
• 1/2 t sea salt
• 1 t baking powder
• 2 t cinnamon
• 1/2 t nutmeg
• 1/8 t ginger
• 1/2 C unsweetened coconut
• 1/4 C sunflower seeds
• 1/4 C pumpkin seeds

::: Preheat oven to 375.  Place the raisins in the 3/4 C bowl of warm water to soak

::: Cream butter, sugar, egg, applesauce and vanilla together in a small bowl

::: In a large bowl combine oats, spelt flour, salt baking powder, spices, coconut, sunflower & pumpkin seeds

::: Drain the raisins of the water

::: Add the wet ingredients to the dry ingredients and add the drained raisins.  Stir with a large spoon until the ingredients are combined and the flour is absorbed.

::: Using a tablespoon, place 1 T of cookie dough on a parchment lined cookie sheet, 1 inch apart.

::: Place in the oven and bake for 10 minutes.  The cookies are done when the bottoms are golden brown.

Enjoy!

*Coconut Oil vs. Butter… I prefer using a Virgin coconut oil for baking.  It makes the cookies moist and is a healthy source of fat.  For this recipe you can use either.

** Spelt Flour… I always use spelt flour for my baking because it has 1/3 less gluten than wheat.  It has a finer texture than whole wheat  and a high water solubility.  This means that it quickly dissolves inthe body releasing nutrients.  You can get spelt flour at health food and bulk stores.  If you don’t have spelt flour you can substitute with whole wheat, but not white flour… the cookies just aren’t very nutritious if you use white flour.