Holiday Cut-Out Cookies
Looking for a healthy cookie recipe for your baby approved by a dietitian? Don’t look any further! These BLW Holiday Cut-Out Cookies contain nourishing ingredients, no sugar added but TONS of taste. What’s more? You can even eat these BLW cookies for breakfast. I’m not even kidding.
If you’re looking for more BLW recipes just like this one, check out my brand new Baby Led Weaning Recipes iBook. Each recipe:
- was created by a registered dietitian
- was created as first foods that can be introduced to your baby
- was created with your baby’s early nutritional requirements in mind
- can be easily held and manipulated by your baby
- has no sugar added
- is gluten free
- is fun and tasty for the entire family
Now, back to the holiday cut-out cookies! Here’s how I prepared the BLW cookies.
I added the almond flour, spices and dates to a food processor and pulsed until the dates were broken up. Then, I added the olive oil, vanilla and egg and pulsed until a soft dough formed. I placed the dough onto a piece of parchment paper:
Then, I rolled out the dough.
After that, I put the dough in the fridge for 30 minutes. Then, I cut the dough into shapes using cookie cutters.
Finally, I baked the BLW holiday cut-out cookies in the oven at 300F for 10 minutes. There you go! Amazing BLW cookies with no sugar added, no refined ingredients and no dairy!
Before doing Baby-Led Weaning (BLW) with your baby, it is important to proceed safely by contacting a pediatric registered dietitian. Among other things, make sure that:
- your baby is ready and does not start too early
- your baby is sitting at 90 degrees
- you do not place food in his/her mouth with your fingers
- the environment is calm during meals
- you offer the right foods to your baby (always test the texture of the food in between your tongue and roof of your mouth)
- you watch your baby eat at all times
- you contact a pediatric registered dietitian to make sure you are proceeding safely
- you read the warning below
BLW is contraindicated for babies at risk of dysphagia, such as babies who have an anatomic disorder (cleft palate, tongue tie), a neurological disorder (developmental delay, hypotonia, oral hypotonia) or a genetic disorder. Follow-up by a health professional (doctor, pediatric registered dietitian) is necessary for babies at risk of anemia such as babies born prematurely, babies with low birth weight (less than 3000 g), worries related to growth, babies born to an anemic mother, baby for whom cow’s milk was introduced early and/or a vegan baby.
*Cusson and Labonté, Baby-Led Weaning Conference, June 2018, Nutrium, Faculty of Medicine, University of Montreal
Holiday Cut-Out Cookies
2 3/4 cups almond flour
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp baking powder
4 soft Medjool dates, pitted
1/3 cup olive oil
1 tsp vanilla
Place the almond flour, spices, baking powder and dates into a food processor. Then, pulse until combined. After that, add the olive oil, vanilla and egg and pulse until a soft dough forms. Then, place the dough between 2 sheets of parchment paper and roll to about 3 mm thick. Put in the fridge for 30 minutes. Then, preheat oven to 300F. After that, remove the top layer of parchment paper and cut the dough into shapes using cookie cutters. Finally, place the cookies onto baking sheet lined with parchment paper. After that, shape dough scraps into a ball, flatten until 3 mm thick and continue to cut cookies until no dough remains. At last, bake cookies for 10 minutes. Allow to cool.