Yeah, I've got to come up with a snappier name for these cookies than that. But that is what they are. I guess I could also call them Honey Applesauce Cookies, since those are the main ingredients and also the take-away flavour you get when you eat them.
As you may know, we've been dealing with some allergy diagnosises around here, though we still don't have the full story. More doctors appointments to go to. But in the mean time, we've still got to eat, and we. need. cookies. I cobbled this recipe together based on what we'd like to avoid and what I had on hand. And I have to say, they are a surprisingly big hit with all of my boys. Which I did not expect as they are not really all that sweet. They taste like applesauce and honey and are a sort of, I don't know, a mild, healthy tasting, slightly bread-y cookie. (if you add an egg to this recipe and put bake it in muffin tins, it makes a pretty nice muffin) I was surprised that Hubs liked them, as he and I both have a sweet tooth, but he says that they are a really good morning cookie. I feel like I could do another version of them with oats in it and make a sort of a breakfast bar. Anyhow, the point is that they don't have the most commen allergens in them, and they are healthy enough that I feel happy giving them to the boys, even just before dinner. They are so healthy that I don't feel like I'm spoiling their appetites. Also, they are a good replacement for our go-to snack; the Baby Mum-Mum as I find that we go through those too quickly, plus also, they are expensive.
All right, enough talk, moving on to the recipe.
Allergen Free, Honey-Applesauce Cookies
3/4 cup of honey (note: babies under one year should not eat honey, so if your baby is under 12 months, use agave nectar instead, or perhaps even maple syrup)
a scant 1 cup of unsweetend applesauce
1/2 cup vegatable shortening (such as Crisco) or 1/2 cup vegetable oil (though this will result in a slightly darker looking, less 'fluffy' cookie)
1 tsp vanilla
2 cups gluten free flour mix (I use Silvana's flour mix from the book Cooking for Isaiah, but if you don't have the book, you can find a recipe for the flour mix here)
1/4 cup soya flour (if you are allergic to soy, try garbanzo bean flour instead)
2 1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp ginger
1 cup raisins
In a medium sized bowl, sift together Silvana's flour mix (or whichever GF flour mixture you are using), soya flour, baking powder, salt, cinnamon and ginger.
In a large bowl, combine scant cup of applesauce, honey, shortening (or oil) and vanilla.
Mix with an electric hand mixer or stand mixer. It will look chunky like this, but don't worry. Then, keep the mixer running and add the flour mix in three additions until just combined. Using a spatula or wooden spoon, fold in the raisins.
Drop by tablespoons full onto a cookie sheet lined with parchement paper. (tip: I like to crumple up the parchement paper and then smooth it out again before I lay it on the cookie sheet. That keeps the edges from rolling either up or under)
Since there are no eggs or butter in these, they will not really rise or spread much, like regular cookies tend to. So lightly grease your spatula with a little oil and press each of them flat.
Bake in a 350 degree over for 12 or 13 minutes, or until the edges are just starting to brown.
Et voila! Cookies for everyone!
My pre-schooler ate three of them after having had a reasonable dinner. So I think its safe to say he likes them.
And the Baby who had been lurking around my knees the whole time I was making them (he knew what was going on) nearly threw himself out of the high chair at them when they were done, flinging his arms so urgently in their direction to signify his desire to have one that he almost took wing!
So try these cookies. They'll make your baby happy to have one.... ...or very sad that he can't have another. That's his "I want one for each hand!" face. I guess I'll take it as a compliment.
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