Soft gingerbread cookies for babies (sugar-free and flour-free baby cookies)

Name: Soft gingerbread cookies for babies (sugar-free and flour-free baby cookies)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10 cookies
Ingredients: 1 ¾ cup (7oz/200g) ground almonds; 13 dates; 1 banana; 5 tablespoons milk; 1 teaspoon gingerbread spice mix

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Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
10 cookies
Calories
157 kcal
Course
Dessert, Snacks
Cuisine
International

Soft gingerbread cookies for babies (sugar-free and flour-free baby cookies)

Yael Holden

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

1 ¾ cup (7oz/200g) ground almonds plus a little more to sprinkle the cookie cutter
13 dates 100g / 3.5 oz
1 banana 100g / 3.5 oz
5 tablespoons milk or water
1 teaspoon gingerbread spice mix or pumpkin pie spice, or cinnamon or 1 teaspoon vanilla extract

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Instructions

Preheat the oven to 180 °C / 350 °F / Gas Mark 4.
Blend the banana, dates, milk and gingerbread spice mix together until smooth, using a food processor or an immersion blender.
Add the ground almonds, mix until all ingredients are combined.
Prepare a cookie cutter - I used a 6 cm /2.4-inch heart-shaped cutter. Moisten the cutter slightly with water and sprinkle the inside of the cutter with ground nuts.
Prepare a baking tray and line it with parchment paper.
Place the cutter directly on the paper and fill with the cookie batter using a teaspoon, until filled to the top - my cookies were about 1 cm / ½ inch thick. Quickly lift the cookie cutter up or push the mixture through with your fingers, if the dough sticks to the cutter. Smooth the edges of the cookie. Sprinkle the cutter with ground nuts after each cookie and repeat with the rest of the dough. The recipe yields about 10 cookies.
Bake for about 10 minutes, the cookies will be soft and slightly golden at the bottom. Leave to cool on the baking tray (cookies will harden a bit more as they cool).
Enjoy!

Notes

Calories count = 1 cookie. This is only an estimate!
Store about 3 days in the fridge in a tightly closed container.
If you don‘t have store-bought ground almonds and want to grind whole nuts yourself - you can grind them in the food processor. However, it‘s better not to grind them very finely, like a flour – when using coarsely ground nuts it‘s easier to form the cookies and the mixture is less sticky. If you have almond flour, you may need to add a little more than in the recipe.
If your dates are dry and hard rather than fresh and soft, it‘s better to use an immersion blender or a very strong food processor to blend them. Alternatively, cut the dates into smaller pieces and leave to soak in milk until they soften a bit.
You don‘t need to use a cookie cutter and just bake round-shaped cookies, if you wish. Form balls, then flatten them a bit to a thickness of 1 cm / ½ inch and bake!
Cookies can be also eaten raw. For older children and adults you can make 'truffles' - form balls and coat them in melted dark chocolate, or make 'cake pops' – as described above + insert cake pop sticks into the cake and sprinkle with shredded coconut or sprinkles.