Food Motherhood

toddler friendly, vegan cookies

March 17, 2017

I’m a huge skeptic of vegan baked goods. Being a cake designer by trade, it’s hard for me to fathom NOT using butter, eggs, and milk in my baked goods. But alas, I’m also very open to finding alternative ways to satisfy my childrens’ sweet tooth without resorting to sugar all the time. My kids are incredibly active, very hyper on a normal day, just imagine them ingesting an unnecessary about of sugar kind of scares me. They’ll probably run through walls afterwards. Hulk style.

I found this vegan recipe on a model’s instagram story and my first thought was: this girl looks like that, no way are her cookies are good. Yes, I judged her. Terrible I know but if you saw this gorgeous girl in her bikini you would also think there is no way she eats cookies. Anyways, I digress.

So I tried them, the recipe and method is very easy. Anyone can make these! The ingredients are easy to find and not complicated. Because there is no refined white sugar, flour, butter or eggs–it’s a rather heathly cookie alternative.

An aforementioned disclaimer, this cookie’s texture is not your ooey-gooey buttery sugary concoction, if you are looking for that, go get a double chocolate chip cookie at your local bakery. It’s a cross between a peanut butter and oatmeal cookie. Because of the oats and oat flour, this cookie is slightly drier and has a more crumbly texture. However, I find them very good (for vegan cookie standards) and I love feeding them as a treat to the boys! Give it a go!


Recipe found and adapted from @alyssalynch’s instagram.

1 Cup Almond Flour
1 Cup Rolled Oats (I used what I had, quick rise oats)
1/2 Cup Oat Flour (I took my quick rise oats, pulsed in a blender, ta da! Flour!)
1/2 Cup Maple Syrup
‘lil Baking Soda (about 1/2 teaspoon-ish)
‘lil Vanilla (about 1/2-1 teaspoon)
1/2 Cup Nut Butter (I used peanut butter)

Mix all ingredients together to make a paste.
Scoop out about a teaspoon sized balls and round out with hands. Place on parchment paper or greased cookie sheet. Make an indentation for the filling (if using).
Bake for 10-13 minutes at 350F degrees.

I prefer these cookies plain but feel free to top them off with some jam and a squiggle of peanut butter. This recipe is very easy going, as you can tell by the “lil” measurements. Don’t stress too much. I hope your kids enjoy them!


xx, CiCi



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