Feeding Kiddos: Daycare-Friendly Oatmeal Cookies

Oatmeal Cookies and a cup of coffeeStudded with nutrient-rich add-ins and free from common allergens, you and your kiddos will love these Daycare-Friendly Oatmeal Cookies.

Snack-making and packing has become one of my most common tasks as a mom. Because they’re constantly moving, toddlers in my limited experience, tend to be hungry all the time. For quick snacking, I almost always have on hand cut up fruit/berries, plain full-fat (or higher) yogurt–we like 10% the best, Mary’s crackers, frozen peas, edamame, grape tomatoes, flaked coconut, some nut and seed butters, hummus, and for when you’re in a pinch some Cheerios/O’s or unsweetened Mum-Mums (packaged rice rusks) that can eaten directly from the box. When I’m on top of it, I bake up my own muffins, crackers, nut-seed bars, cookies, waffles, and mini veggie burgers to keep in the freezer. I also like to keep roasted veggies in the fridge for pre-lunch or dinner snacking. It makes me feel like I’m doing a better job at being a mom when I can make most of her food from scratch. And these oatmeal cookies make it easy to do. They’re quick and easy to put together and they truly satisfy everyone in our family.

Oatmeal Cookies on a cooling rackOatmeal Cookies and a cup of coffee. One off to the side.Allergen-Free/Allergen-Friendly
If you follow me on Instagram, you might know that Basia is allergic to peanuts, some tree nuts, and eggs. I did a whole series of stories about it awhile back. As per the advice of her allergist, giving her related foods she can handle as frequently as possible is the best way to help her outgrow her food allergies. In this case, it’s eggs. She can’t have egg on its own or in something too eggy (e.g., a quiche or dutch baby pancake), but can tolerate it if it’s in a small quantity and baked into something at a high temperature for a period of time (e.g. muffins or cake). Very specific, I know.  So I developed this recipe to meet those requirements. I aim to get these “allergy-related foods” into her as often as I can.  If you or your kiddo is allergic to eggs, simply replace the egg with a flax egg. I’ve included a vegan version of the recipe below. And if you’re not sure about whether your kid can tolerate egg or other foods in some forms but not others, speak to your doctor about how to find out.

Being an allergy mom who carries an epi-pen wherever I go, I’m now highly aware of the dangers of everyday foods to our kids. It’s for this reason that I wanted something that we could bring into drop-in centres, libraries, music classes, daycares, etc. that wouldn’t put another child at risk. These Daycare-Friendly Oatmeal Cookies are free from common allergens, so you don’t have to worry about a child having a potentially fatal reaction. And even though they’re a sweet treat, they’re also  studded with healthy bits that you can feel good about your kids eating. I’d love to know if you make them. Please tag me on instagram at @80twentyfood so I can be sure to see what you’re baking up. Enjoy, friends!Oatmeal Cookies on a cooling rack

Daycare-Friendly Cookies (print recipe here)
Makes: 10-12 cookies
Notes: This makes a very loose dough that doesn’t easily stick together, especially with the vegan version. It will still work. It’s very helpful to use an ice-cream scoop to scoop and place the cookie dough down to keep it in one place. Shape the cookies with your fingers, collecting any stray bits that may have fallen aside.

Ingredients
1 cup rolled oats (certified gluten-free, if necessary)
3 tbsp unsweetened coconut flakes
2 tbsp hemp hearts
½ cup dried cranberries
1 tsp cinnamon
Pinch of salt
2 tbsp coconut oil, melted
½ tsp vanilla extract
2 tbsp maple syrup
1 egg (or flax egg. See below for vegan version.)
2 tbsp water

Method
Preheat the oven to 375°F and line a baking sheet with parchment paper.
In a large bowl stir together the oats, coconut flakes, hemp hearts, cranberries (and chocolate chips, if using), cinnamon, and salt.
In a medium bowl, whisk the remaining coconut oil, vanilla extract, maple syrup, egg, and water together until thoroughly combined.
Pour wet ingredients into dry and stir together.
Using an ice-cream scoop, spoon 10-12 cookies onto your pan and flatten them slightly with your fingers. The dough may not hold together completely. That’s ok, just stick any stray bits together with your fingers once they’re in place.
Bake 12-15 minutes, or until golden brown.
Allow the cookies to rest on the baking sheet to cool before removing them.

VEGAN VERSION
Ingredients
1 tbsp flax meal
5 tbsp water, divided
1 cup rolled oats (certified gluten-free, if necessary)
3 tbsp unsweetened coconut flakes
2 tbsp hemp hearts
½ cup dried cranberries (or half cranberries and half chocolate chips)
1 tsp cinnamon
Pinch of salt
2 tbsp coconut oil, melted
½ tsp vanilla extract
2 tbsp maple syrup
1 egg (or flax egg. See notes.)
2 tbsp water

Method
Preheat the oven to 375°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flax meal with 3 tablespoons of water. Set aside for 15 minutes to gel while preparing the remaining ingredients.
In a large bowl stir together the oats, coconut flakes, hemp hearts, cranberries, cinnamon (and chocolate chips, if using), and salt.
To the gelled flax egg, whisk in the coconut oil, vanilla extract, maple syrup, egg, and remaining 2 tablespoons of water until they’re thoroughly combined.
Pour wet ingredients into dry and stir together.
Using an ice-cream scoop, spoon 10-12 cookies onto your pan and flatten them slightly with your fingers. The dough may not hold together completely (particularly with this vegan version). That’s ok, just stick any stray bits together with your fingers once they’re in place.
Bake 12-15 minutes, or until golden brown.
Allow the cookies to rest on the baking sheet to cool before removing them.

2 Comments

  • Reply July 20, 2018

    Crista

    Wow! These look great! I love when I can give my kids a healthy treat. Saving this recipe for back to school snacks. Thanks.

    • Reply July 25, 2018

      Kris

      That’s so great, Crista. I’m glad I can inspire some back to school snack ideas. Stand by because tomorrow, I’ll also have another to add to your list.

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