Protein Oat Cookies
When it comes to a tiny treat for our little ones it’s important for the food to be full of nutrients for their growing bodies and minds. I haven’t been too impressed with the options for toddlers when I walk around the local grocery stores. One of my favourites has been the FreeYumm brand cookies because they are soft and lower in sugars and preservatives. But I wanted to create something with more of the good omegas, proteins and fibres.
I used mini cookie cutters to cut these into fun shapes but you can just roll them into little balls and flatten with a spoon or the bottom of a measuring cup to shape them into flat cookies. You can make larger cookies too! This recipe isn’t just for toddlers, you can also make adult sized cookies.
I recommend breaking down your oats for younger toddlers. It’s easier for them to eat and digest.
I’m super lucky because my mother-in-law grows and makes her own organic applesauce (and I am one of the beneficiaries of her creation, lucky me!) but applesauce in the grocery store can be just as nutritious if you look at the ingredients label. Ensure there is no added sugar or preservatives.
I usually bake half the cookies and store the remaining unbaked mixture in the fridge until the first batch is all eaten.
Protein Oat Toddler Cookies
1 ¾ C Rolled Oats or Quick Oats
½ C + 2 TBSP Applesauce (pure, no sugar added)
½ C + 2 TBSP Coconut Oil
3 TBSP Honey or Maple Syrup (or Coconut Sugar/Light Brown Sugar)
1 TSP Cinnamon
½ TSP Pumpkin Pie Spice (optional)
1 TBSP Hemp Hearts
1 TBSP Chia Seeds
2 TSP Flaxseed (optional)
1 TSP Vanilla
¼ TSP Sea Salt
Other fun mix-in options:
If you’re using Rolled Oats, pulse them in the blender or food processor a few times to break them down. Do the same with your hemp hearts, chia seeds and flaxseeds.
In a large bowl, whisk (by hand) the applesauce and coconut oil until combined. Add the honey and vanilla and whisk well.
Add the oats, spices, hemp hearts, chia, flaxseed (if using), and salt. Mix together until everything is incorporated.
If you’re using some other fun ingredients mix them in last.
Lay out a piece of plastic wrap on the counter and scoop out the mixture onto your plastic wrap. Shape the mixture into a flat disc that is about 1 inch thick. Fold the plastic wrap to cover your disc and place it in the fridge for 30 minutes.
Once you have chilled your mixture, preheat the oven to 325° F.
While the oven preheats – if you’re using cookie cutters gently roll your mixture, to about 3 cm thickness, between two sheets of plastic wrap. Cut out with cookie cutters and place on a lined baking sheet.
If you are not using cookie cutters, roll about 1 TBSP of the mixture into little balls and place on a lined cookie sheet. Squish the balls flat with a spoon or measuring cup.
Bake for about 12-14 minutes. They should be lightly browned on the bottom and edges. Baking time may vary slightly depending on the size of your cookies. Let the cookies cool on the baking sheet.