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 almond flour in my baking. It’s really fine and makes for really nice baked goods. And it’s the best deal around. I’ve seen almond meal sell for $10-12 a pound at the health food store. It’s a big bag (5 LBS) but I store half in the freezer and half in the fridge. I add chia seeds to my foods whenever I can. (LIKE THIS) They are an amazing superfood. And I love to bake with coconut oil. It’s delicious, immune boosting, and helps to fire up your metabolism. I also soak and dehydrate the nuts that I use in baking to make them more digestible. Read more HERE about soaking nuts and seeds.Print
Nutty Raisin Toddler Cookies
- Yield: 20-28 small cookies
- 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)
- 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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