OT cookie recipes

Mandmeesh

I've stupidly been giving M these Gerber Graduate cookies. They were in his Easter basket from grandpa. They're arrow root cookies so I assumed they were okay to give. Well, HFCS, among MANY other things are on there. Does anyone have Any alternatives I could buy? Or even better...bake my own

CLLDLL

Are you wanting them for teething, or just as a snack type item?

I think Earth's Best makes a teething biscuit that isn't too bad.  Otherwise I really like the Happy Baby/Happy Tot products.  I don't think they make a teething biscuit, but they do have these cheese puffs things that aren't really cheese puffs that G loves.  He also likes their toddler fruit "granola" bars and the yogurt melts are pretty awesome.  They have some that are dairy free, which I loved when G was MPI. 

Mandmeesh

Wanting them just for snacks . I will check those out

KLXVI

It's not a cookie, but I like making these pumpkin muffins for L's snacks. https://www.funathomewithkids.com/2013/09/baking-with-kids-low-sugar-whole-wheat.html?m=1. I'm sure you could sub the milk for alternative milks and vegetable oil for coconut oil.

nanabanana06

We love Plum Organics for snacks. They too have teething biscuits and tons of good snacky options. We use these a lot since most (if not all) are corn free.

nanabanana06

Also, homemade graham crackers are the bomb. MIL makes them for us and they're pretty awesome. I keep asking for the recipe they use, but she keeps forgetting.

Kelly11235

My little guy likes Ella's organic apple & ginger biscuits, they're pretty good.

Plum organics brand tastes better (in my opinion).

Plum's stuff tastes like what it's supposed to, while most of the Ella's stuff we've tried just mostly tastes like cardboard.

TJ1979

I can vouch for this recipe from @mapleme.  It is deeeeee-licious!  I can't wait to make this myself!

bumpuser9353653

@Mapleme - could we sub out the maple syrup for agave or honey?  Maple syrup and I do not get along. X_X 

Into+the+Kitty

My favorite cookies for A are these: https://www.ambitiouskitchen.com/2013/09/2-ingredient-healthy-banana-bread-breakfast-cookies-with-delicious-add-ins/

You can also use puréed peaches or pumpkin instead of bananas. It's super quick, easy, and healthy.

flummadiddle85

Mapleme said:

I don't have much in the way of published cookie recipes, but I can definitely give you tips on how to take a regular recipe and make it whole grain/alternatively sweetened, etc. if you're interested. Oh! Actually I have one published, that's from before I started making it in the bakery (and it's now my most popular cookie). It's in a couple cookbooks, but I don't remember where it is online, so I'll just give it to you here (it's really easy): Raspberry Almond Cookies 2 cups oats, ground into a course flour 2 cups almonds, ground (just starting to stick together) 2 cups whole spelt or whole wheat flour 3/4 tsp salt 1 cup maple syrup 1 cup sunflower oil, canola oil or melted coconut oil 2 jars of raspberry jam Mix together all the dry ingredients. Make a well in the center, add the wet ingredients and mix everything together. Scoop into 1 inch balls, spaced 1-2 inches apart onto a greased or parchment lined cookie sheet. Make a thumbprint in the middle of each cookie and fill with jam. Bake at 350* for about 20 minutes or until cookie is firm enough to gently lift from the pan. Let cool completely. Makes about 40 cookies Because there isn't a lot of chemistry in this recipe it's really infinitely variable. You can replace the ground almonds with other ground nuts or with shredded coconut. Same goes for the oats. You could probably easily sub out the spelt flour with a gf flour mix (although I haven't tried it). I've added chocolate chips (Chocolate Brazil Nut), I've added flavorings (Lemon Coconut). You can swap out the jam or leave it out entirely. If the recipe seems to dry, add more liquid, if it seems to wet, add more dry ingredients. The cookies freeze really well. In fact, if I've had a cookie sitting out too long and it seems a little stale, I've popped it back in the freezer overnight and it tastes better in the morning. Enjoy!

Dumb question before you have your baby:

Are you supposed to add the jam to the dough? You just say add the wet ingredients, does that include the jam, or is it just for the topping? But then you say you can leave the jam out entirely.... I'm just confused. 

TJ1979

NVandGZ said:

Mapleme said:

I don't have much in the way of published cookie recipes, but I can definitely give you tips on how to take a regular recipe and make it whole grain/alternatively sweetened, etc. if you're interested. Oh! Actually I have one published, that's from before I started making it in the bakery (and it's now my most popular cookie). It's in a couple cookbooks, but I don't remember where it is online, so I'll just give it to you here (it's really easy): Raspberry Almond Cookies 2 cups oats, ground into a course flour 2 cups almonds, ground (just starting to stick together) 2 cups whole spelt or whole wheat flour 3/4 tsp salt 1 cup maple syrup 1 cup sunflower oil, canola oil or melted coconut oil 2 jars of raspberry jam Mix together all the dry ingredients. Make a well in the center, add the wet ingredients and mix everything together. Scoop into 1 inch balls, spaced 1-2 inches apart onto a greased or parchment lined cookie sheet. Make a thumbprint in the middle of each cookie and fill with jam. Bake at 350* for about 20 minutes or until cookie is firm enough to gently lift from the pan. Let cool completely. Makes about 40 cookies Because there isn't a lot of chemistry in this recipe it's really infinitely variable. You can replace the ground almonds with other ground nuts or with shredded coconut. Same goes for the oats. You could probably easily sub out the spelt flour with a gf flour mix (although I haven't tried it). I've added chocolate chips (Chocolate Brazil Nut), I've added flavorings (Lemon Coconut). You can swap out the jam or leave it out entirely. If the recipe seems to dry, add more liquid, if it seems to wet, add more dry ingredients. The cookies freeze really well. In fact, if I've had a cookie sitting out too long and it seems a little stale, I've popped it back in the freezer overnight and it tastes better in the morning. Enjoy!

Dumb question before you have your baby:

Are you supposed to add the jam to the dough? You just say add the wet ingredients, does that include the jam, or is it just for the topping? But then you say you can leave the jam out entirely.... I'm just confused. 

The jam is a topping before baking.

TJ1979

Oops, forgot to sign out as TJ and sign in as maple before answering a baking question. 

flummadiddle85

Mapleme said:

NVandGZ said:

Mapleme said:

I don't have much in the way of published cookie recipes, but I can definitely give you tips on how to take a regular recipe and make it whole grain/alternatively sweetened, etc. if you're interested. Oh! Actually I have one published, that's from before I started making it in the bakery (and it's now my most popular cookie). It's in a couple cookbooks, but I don't remember where it is online, so I'll just give it to you here (it's really easy): Raspberry Almond Cookies 2 cups oats, ground into a course flour 2 cups almonds, ground (just starting to stick together) 2 cups whole spelt or whole wheat flour 3/4 tsp salt 1 cup maple syrup 1 cup sunflower oil, canola oil or melted coconut oil 2 jars of raspberry jam Mix together all the dry ingredients. Make a well in the center, add the wet ingredients and mix everything together. Scoop into 1 inch balls, spaced 1-2 inches apart onto a greased or parchment lined cookie sheet. Make a thumbprint in the middle of each cookie and fill with jam. Bake at 350* for about 20 minutes or until cookie is firm enough to gently lift from the pan. Let cool completely. Makes about 40 cookies Because there isn't a lot of chemistry in this recipe it's really infinitely variable. You can replace the ground almonds with other ground nuts or with shredded coconut. Same goes for the oats. You could probably easily sub out the spelt flour with a gf flour mix (although I haven't tried it). I've added chocolate chips (Chocolate Brazil Nut), I've added flavorings (Lemon Coconut). You can swap out the jam or leave it out entirely. If the recipe seems to dry, add more liquid, if it seems to wet, add more dry ingredients. The cookies freeze really well. In fact, if I've had a cookie sitting out too long and it seems a little stale, I've popped it back in the freezer overnight and it tastes better in the morning. Enjoy!

Dumb question before you have your baby:

Are you supposed to add the jam to the dough? You just say add the wet ingredients, does that include the jam, or is it just for the topping? But then you say you can leave the jam out entirely.... I'm just confused. 

Oh look at that. I was typing on my phone and obviously not paying close attention. The jam goes in a thumbprint after scooping the cookies. Like this:

That's what I thought, but wanted to make sure!

flummadiddle85

I baked those cookies today. Yum! Even DH like them. I even used this for the jam https://thehonoursystem.com/2013/12/11/raspberry-chia-seed-jam-vegan-gluten-free/ DS didn't really eat them tho... He just ate the jam off it... But he could've just not been hungry too...