These delicious baby friendly cookies are full of healthy ingredients and perfect heatly baby cookie for baby led weaning. You'll love them too! They are fruit sweetened cookies, with no added sweeteners, and a great texture. Dried apricots add a flavor boost as well as are iron rich. A great recipe for your freezer stash, and a perfect diaper bag cookie and travel snack for you and your baby. #babysnacks #travelsnacks #healthycookies #blw #babyledweaning
Baby Cookies
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

A cookie specifically created for your baby, but that you can enjoy, too! Adapted from my Awesome Oat Cookies

Course: Breakfast, Snack
Cuisine: Vegetarian
Keyword: Baby Led Weaning Friendly
Servings: 12 cookies
Author: Renae
Ingredients
Flax Egg
  • 2 tbsp ground flax seeds
  • 1/2 cup water
Dry Ingredients
  • 1 1/2 cups (250g) whole wheat flour
  • 1/2 cup (50g) rolled oats
  • 2 tbsp ground flax seeds
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
Wet Ingredients
  • 1/4 cup grapeseed oil*
  • 1/4 cup milk*
  • 1 tsp vanilla
Mix Ins
  • 1/2 cup dates
  • 1/2 cup dried apricots
Instructions
  1. Preheat oven to 350 F. Prepare a cookie sheet with parchment paper or a silpat. 

  2. Add water and 2 tbsp flax seeds to a medium bowl. Set aside for 5-10 minutes 

  3. Place apricots and dates in a bowl of hot water. Allow to soften until they are soft enough for your food processor to be able to handle them. (If your food processor is heavy duty enough to process hard fruits, you can skip this step.) 

  4. Place apricots and dates in a food processor. Process until they form a paste-like consistency with small bits remaining. Make sure there are no pieces big enough for your baby to choke on. Set aside. 

  5. In a large bowl, add dry ingredients and stir until combined. 

  6. Add wet ingredients to flax and water mixture, stir to combine.

  7. Mix wet ingredients with dry ingredients until fully combined.

  8. Add processed date and apricot mixture to bowl and stir until spread evenly throughout dough. You may have to use a little bit of muscle here! 

  9. Spoon heaping tablespoonfuls of dough onto prepared cookie sheet and bake for 12-14 minutes, or until golden brown on the bottom. 

  10. Allow to cool before serving. Cookies can be frozen for up to one month. For the best defrosted taste, heat in an oven or toaster oven at 350 F until thawed. 

Recipe Notes

* Any flavorless oil will work here

* A non-dairy milk will work fine