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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Daniel was never keen on baby cereal or other pureed foods. I found this recipe when I was searching for ways to incorporate baby cereal and other iron-rich foods into a finger-food diet for him. They are wonderful! Daniel has one or two each morning for breakfast. To mix things up, I sometimes add a banana or a handful of raisins to the mix. These freeze well, so if you end up with too many cookies, just pop them in a freezer bag and save for later! (I found the recipe .) Ingredients:
1/4 cup molasses |
1/4 cup butter |
1 egg |
1 teaspoon vanilla |
3/4 cup flour |
1/2 teaspoon baking soda |
2 cups infant cereal |
3 tablespoons whole milk |
Directions:
1. Preheat oven to 375.
2. Grease a cookie sheet or spray with nonstick spray.
3. Lightly cream molasses and butter.
4. Mix in egg and vanilla.
5. In a separate bowl, combine flour, baking soda, and cereal.
6. Add to the butter mixture.
7. Blend.
8. Add milk.
9. Drop on the cookie sheet 2 inches apart.
10. Bake 10-12 minutes.
11. (Note: for babies under 12 months, you can easily substitute 2 egg yolks for the 1 whole egg and breastmilk or formula for the whole milk. This is a very flexible recipe, so experiment and enjoy!).
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