I’m forever in search of healthy cookie alternatives! I have several requirements. They must be void of gluten, oil, and processed sugar. They must, however, be easy and quick, delicious (duh), and approved by a picky toddler (aka they need to be sweet). I make these with and for my toddler. She loves mixing all the ingredients and snacking on craisins while these bake. 


Instead of sugar, these cookies require honey. Because honey tends to burn more easily, we’re lowering the oven temp to 325 and cooking them a little longer to let the moisture evaporate. They will be very fragile when you take them out of the oven, so let them sit on the sheet pan for a few minutes before you transfer them to a cooling rack. 


You don’t have to add the craisins or pumpkin seeds, but they give a really nice bite to these cookies. I have to make sure to chop the craisins pretty small so that my daughter isn’t tempted to break the cookie apart simply to pick the craisins out (I know, the things we do for our children). You could probably make these with chocolate chips and chopped walnuts too, if that’s more thing 🙂 


Ingredients

  • 1/2 cup butter, melted
  • 1 egg
  • 1/4 cup honey 
  • 1 tsp vanilla
  • 1 cup (gluten free) flour
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1/4 cup chopped craisins (optional)
  • 1/4 cup pumpkin seeds (optional) 


Directions

  1. Preheat oven to 325F and grease sheet pan. 
  2. In a large glass bowl, melt the butter in the microwave.
  3. Mix in the wet ingredients and mix with a mixer or a fork till well incorporated. 
  4. Mix in the dry ingredients. 
  5. Add craisins and pumpkin seeds and mix 
  6. Drop 12 spoonfuls onto sheet pan
  7. Bake for 18-20 minutes

(Makes 1 dozen small cookies. Doubling the recipe is a good idea!) 

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