Who doesn’t love fresh warm cookies from the oven? I know I do. In fact, I’m often the one banned from the kitchen during anyone else’s baking lest I be blamed (gasp!) for cookie nabbing. That being said, the last two times I’ve baked the Real-Deal Chocolate-Chip Cookies from Danielle Walker’s Against All Grain cookbook, I have meant to leave a few small scoops of dough aside before adding the Enjoy Life chocolate chips we use so as to make a few cookies for Odin. And I forgot. Both times.The reason we use that cookbook as a primary in our kitchen for baking is due to following our Nutrition Response Testing protocols for healing.
This weekend Shaina (new birth doula on our team) and I attended the all night birth of twins. On Sunday I grabbed a quick catnap then kept myself busy batch cooking for the week ahead. While he ate happily in his highchair (the one he climbs in and out of on his own at the wee age of 13 months #nowmyhairwillgogray), I adapted the same recipe to be a little more Odin friendly. I am always trying my best to limit the sugar my kiddos get. This one turned out super tasty as a less sweet version.
I baked a double batch per my usual routine and immediately put 3/4 of them in a freezer, the other 1/4 in a quart sized mason jar for easy reach.
Sometimes I just need him occupied for a few extra minutes while cleaning up the kitchen or checking an email, and having a dairy- and grain-free snack that is something other than freeze-dried fruit is super handy.
These have some protein due to the almond flour, which I love, and are so simple I can feel good about the real food ingredients going into his growing body.
He thinks they’re great, and because I use our small melon baller to scoop the dough onto the parchment paper, their size is little enough that I allow him two cookies.
And, imagine for a second, that they are even better for me than the chocolate chip cookies simply because I eat fewer of them (because we all know chocolate chips are better than raisins, amIright?!).
Cinnamon Raisin Toddler Cookies
- 1/4 cup palm shortening
- 1 egg
- 4 tbsp honey
- 1 tsp vanilla extract
- 1 1/2 cup almond flour
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 3/4 cup raisins
- Preheat oven to 350 degrees.
- Add all wet ingredients to blender until combined.
- Pour into bowl and stir in dry ingredients.
- On parchment paper lined cookie sheet, drop mini cookies onto parchment with a small melon baller.
- Bake 10 minutes, then let cool and serve.