A while ago, I announced the birth of my sweet niece, Mia Jean, in a post entitled Cookies For Mia Jean.
The gist of it was that all the rules go out the window as you fall head over heels in love with something so pure as fresh from the oven babyness.
This was her way back yonder…
Funny thing, the cookies for Mia Jean didn’t come from me. They also did not come from the rotten Mr. Christie either. Do you know what’s in “Your baby’s first cookie”? That is the slogan the Mr. Christie folks use for their classic arrowroot cookies. How about a little partially hydrogenated soybean oil and high fructose corn syrup to name two ickies.
Mia’s super star momma Carly, now back at work full time, is making just sweet enough healthy cookies for the little M-Star.
Now, since Carly is back at work and still has that little one with the devilish giggle, I am writing these words of love to introduce these cookies. She did, however, send over the recipe for the bestest of the best baby cookies you ever did taste.
Incidentally, they also make really good Auntie Meghan Cookies too.
2 eggs (see notes below)
2 cups ground almonds
1 cup spelt flour or brown rice flour
1 teaspoon baking powder
1/4 cup flaxseeds, ground
1 cup finely grated vegetables of choice ( zuchinni, carrot, yam or a mixture all work well)
- Set oven to 350 degrees.
- Combine melted oil and sugar/syrup.
- Add the rest of the ingredients and mix well.
- Shape small cookies for little hands on your cookie tray.
- Bake no more than 15 minutes.
- The cookies should be soft and stay softish for several weeks in an airtight container and freeze well.
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