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Here’s a recipe for one of my household’s favorite snacks. We call them “baby cookies”even though they really aren’t that sweet. The term cookie seems to go over well with my little one.
Here’s what I like about them: they contain 100% whole grains, each cookie has a half teaspoon of ground flax seed, and they have no preservatives or artificial anything in them. Oh yeah, and they are pretty easy and cheap to make to boot!
Here’s how to make them:
First, whisk together all the dry ingredients. Then plop a stick of slightly softened butter (20 seconds in my microwave does the trick) into the mix and mash the butter into the dry ingredients with your fingers until the mixture resembles coarse sand, like this.
Then add the egg and mix it in with your hands. Make 24 little balls of dough, flatten them slightly, and place them on an ungreased cookie sheet. Then bake them in a preheated oven for 10-12 minutes.
Note: I buy whole organic flax seeds from the bulk section of our local health food store (Weaver Street Market) and grind them myself in an electric coffee grinder. At $1.79 a pound they are very affordable.
Whole Wheat Flax Toddler Cookies
Makes 24 toddler-sized cookies
1-1/2 cups whole wheat flour
1/4 cup ground flax seeds
1 tsp baking powder
pinch of salt
1/2 tsp cinnamon
1/3 to 1/2 cup of sugar, depending on how sweet you want to make them
1 stick of unsalted butter
1 large egg, lightly beaten
Preheat the oven to 350 degrees.
Whisk the first six ingredients together. Mix the butter into the dry ingredients until the mixture resembles coarse sand.
Add the egg and mix thoroughly. Make the dough into small balls, flatten slightly, and place onto an ungreased cookie sheet.
Bake for 10-12 minutes and remove from the cookie sheet immediately.
Originally inspired by this whole wheat shortbread.