These cookies are the perfect first cookie for your little one when the time is right for them to try cookies (usually around 12 months) and a much more nutritious version to the store bought alternative. While the recipe here is not overly sweet, the sweetness can be easily adjusted by increasing the maple syrup. The milk powder boosts the calcium content of the cookies, while the use of chia seeds instead of eggs, make them suitable for bubbas with an egg allergy. The plum puree can be readily interchanged with apple or pear as well!
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1 1/2 cup wholemeal self-raising flour
½ cup full cream milk powder
1 tsp vanilla extract
1 chia egg – 1 tbsp chia seeds + 3 tbsp water
¼ cup coconut oil, melted (or other flavourless oil)
4 x 25g Nourishing Bubs Plum cubes, defrosted
2 tbsp maple syrup (can be doubled to ¼ cup)
Preheated oven to 180ºC and line two baking trays with baking paper.
Place flour and milk powder in a medium bowl and mix to combine.
To make chia egg – combine 1 tbsp chia seeds with 3 tbsp water, mix well with a fork and leave to sit for 10 minutes, agitating every few minutes to ensure a consistent texture.
Combine Nourishing Bubs Plum puree with maple syrup and melted coconut oil.
Make a well in the middle and pour in plum, maple syrup and oil mixture. Add chia egg. Mix to combine.
Roll heaped teaspoons into balls and flatten slightly.
Place in preheated 180ºC oven and bake for 15 minutes or until golden brown.