Prep 10 mins
Cook 10 mins
Daniel was never keen on baby cereal or other pureed foods. I found this recipe when I was searching for ways to incorporate baby cereal and other iron-rich foods into a finger-food diet for him. They are wonderful! Daniel has one or two each morning for breakfast. To mix things up, I sometimes add a banana or a handful of raisins to the mix. These freeze well, so if you end up with too many cookies, just pop them in a freezer bag and save for later! (I found the recipe at www.simcoehealth.org.)
- 1⁄4 cup molasses
- 1⁄4 cup butter
- 1 egg
- 1 teaspoon vanilla
- 3⁄4 cup flour
- 1⁄2 teaspoon baking soda
- 2 cups infant cereal
- 3 tablespoons whole milk
- Preheat oven to 375.
- Grease a cookie sheet or spray with nonstick spray.
- Lightly cream molasses and butter.
- Mix in egg and vanilla.
- In a separate bowl, combine flour, baking soda, and cereal.
- Add to the butter mixture.
- Add milk.
- Drop on the cookie sheet 2 inches apart.
- Bake 10-12 minutes.
- (Note: for babies under 12 months, you can easily substitute 2 egg yolks for the 1 whole egg and breastmilk or formula for the whole milk. This is a very flexible recipe, so experiment and enjoy!).
These were awesome. I pressed them down so they would be flat. I added a jar of Gerber applesauce to them and substituted whole wheat pastry flour. They are so good. I hope there are some left for the baby when she gets up tomorrow. I have so much infant cereal this is a great way to use and a healthy quick breakfast for my little one.
I made these for my year old granddaughter Ysabel. I did tweak it a bit. Used 1/2 teaspoon vanilla, use two 4oz jars of baby food instead molasses, used two egg yolks instead of whole egg, finally used 4 tablespoons milk. She just finished off two for breakfast. THANK YOU for sharing this.
I substituted rice flour for flour and used honey instead of molasses. I semi rolled them out and used cookie cutters for different shapes. Very good.