Prior to becoming gluten and corn free, my Abbi used to be a very picky eater (she still can be at times – she is definitely a toddler!). Though throughout all of her picky stages, one food has always remained a constant favorite: raw almonds. If I couldn’t get Abbi to eat anything on her plate I always knew I’d be able to get her to eat a handful of almonds. I kid you not, if you show Abbi a bulk package of almonds from Costco, she will laugh and yell and jump up and down with glee! They are one of her favorite things… she is a very silly girl!
These Toddler Bites are the packed with fiber and protein and have just enough sweetness to appeal to picky toddlers (and adults)!
Abbi’s Grain Free Toddler Bites
Yields 1 dozen cookies
1 1/4 cup blanched almond meal, slightly packed (I use Bob’s Red Mill)
1 tablespoon flax meal
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/8 teaspoon sea salt
1/4 cup olive oil
2 tablespoons maple syrup or honey
1/4 teaspoon vanilla extract
1/3 cup almonds, walnuts, or pecans, chopped (or various seeds)
- Preheat oven to 350 degrees (F) and line a cookie sheet with parchment paper.
- In a large mixing bowl, combine the almond meal, flax meal, cinnamon, baking soda, and sea salt, and then whisk in the olive oil, maple syrup, and vanilla extract.
- Stir in the chopped nuts or seeds.
- Roll the dough into balls (using about 1 1/2 tablespoons of dough each) and place on the parchment paper lined cookie sheet.
- Using your fingers, flatten the balls of dough until they are about half an inch thick (they won’t change shape very much in the oven, so try to keep them as round as you can).
- Bake for 9 to 11 minutes, or until the bottoms of the cookies are golden brown (the tops of the cookies will not brown much, so make sure you check the cookie bottoms).
- Allow the cookies to completely cool on the cookie sheet before transferring to a paper towel on the counter to absorb excess oil.
This recipe is linked to Simple Lives Thursday.