We are always asked for egg-free snack recipes – so we hope your little one (and you too) love and enjoy these cookies! The honey can be omitted under 12 months of age (honey isn’t recommended under 12 months due to the risk of infant-botulism) – and the apples make these cookies sweet enough! These cookies contain a few different allergens – egg/cashews/almonds/wheat and dairy if using butter/ghee. You can read more about introducing allergens in this blog.
apple egg-free cookies
a delicious and nutritious egg-free cookie recipe for your baby (and yourself!)
- 1 cup spelt flour
- 1/3 cup almond meal
- 1 TBSP flaxseed meal
- 3 TBSP water
- 1/4 cup stewed apples (pureed or use apple sauce)
- 60 grams butter (or ghee or coconut oil)
- 2.5 TBSP honey (omit under 12 months)
- 1 TBSP cashew butter
- 1 tsp baking powder
- 1 pinch salt
Preheat the oven to 180 degrees Celcius and line a baking tray with baking paper
Take out a medium bowl and add in the spelt flour, almond meal, baking powder and salt. Mix gently to combine.
Melt the honey and butter together over the stove top until combined then remove from the heat
Mix the flaxseed meal into the three TBSP of water and stir. Set aside to thicken (this is the flaxseed EGG replacer).
Take out a small bowl and add in the pureed apple, melted honey and butter, cashew butter and flax egg. Mix to combine.
Add the wet ingredients into the dry and stir until smooth
Begin rolling the cookies and placing them on the tray ready to bake
Bake the cookies for roughly 12 minutes until slightly golden on top
Able to be frozen: yes
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