Toddler Cereal Cookies Eggless Recipes

Steps:

• Preheat oven to 425°F.
• Mix the flour and infant cereal together.
• Gradually stir in oil.
• Mix in a little ice water at a time (start with 1/4 cup) until dough begins to form a ball and pull away from the bowl.
• Roll out to the thickness of a cracker on a floured surface and cut into desired shapes.
• Bake on an ungreased cookie sheet 10-12 min, or until lightly brown. Careful not to burn.
• Cool completely and store in an airtight container.

Steps:

• Mix all ingredients well.
• Roll out dough to thickness of cookie.
• Bake for 20-30 minutes, or until hard and brown, at 350 degrees F.
• Store in airtight container. These also freeze well.

Steps:

• 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.
• Blend.
• 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!).

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cream the butter and sugar together using a wooden spoon or an electric whisk in a large bowl until light, fluffy and golden.
• Stir in the vanilla, flour, baking powder and chocolate chips. Add 1 tbsp water to bring the mixture together if needed, and the cocoa powder to make them chocolate cookies, if you like. Bring the dough together into a ball with your hands.
• Sprinkle some flour over your work surface and the dough. Roll out the dough until 3mm thick and, using cookie cutters, cut them out and lay them out on lined baking sheets, spacing them well apart.
• Bake for about 12 mins or until golden brown. If baking on two trays, swap the trays over halfway through cooking. Leave on the baking sheets for 5 mins, then transfer to a wire rack to cool. Will keep in an airtight tin for three-four days.