(Easy, Healthy, Homemade) Sweet Potato Cookie BLW

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Benefits Of Sweet Potato For BLW

Sweet potatoes are a fantastic option for baby-led weaning. These vibrant root vegetables are packed with essential nutrients, making them an ideal choice for introducing solids to your little one. Sweet potatoes are rich in beta-carotene, which is converted into vitamin A in the body, promoting healthy eyesight and immune function. They also provide a good source of dietary fibre, supporting digestion and preventing constipation. With their naturally sweet flavour and soft, creamy texture when cooked, sweet potatoes are easy for babies to grasp and munch on, encouraging self-feeding and developing fine motor skills. Whether baked into a sweet potato cookies recipe, boiled, or mashed, introducing sweet potatoes to your baby's diet during this exciting stage will not only nourish their growing bodies but also satisfy their taste buds.

Benefits of Banana For BLW

Bananas are a perfect choice for baby-led weaning. Packed with essential nutrients and natural sweetness, they are an excellent fruit to introduce to your little one. Their soft and creamy texture makes them easy to eat, making them an ideal first food for babies. Bananas are not only gentle on the baby's developing digestive system but also help promote healthy bowel movements. They are a great source of potassium and Vitamin C, contributing to overall growth and development. Whether mashed, sliced, or served as a finger food, bananas are a fantastic option to incorporate into your baby's meals during the exciting journey of baby-led weaning.

Benefits of Flaxseed In Baby’s Diet

Flaxseed, packed with essential nutrients, can be a valuable addition to a baby's diet. With its rich content of healthy fats, fibre, and plant-based protein, flaxseed promotes optimal growth and development in infants. Incorporating ground flaxseed into purees, porridge, or yogurt can not only enhance taste but also provide a lot of health benefits. Flaxseed is known for its omega-3 fatty acids, which support brain and eye development, while its fibre aids in digestion.

Finding A Healthy Cookie Recipe For Your Kids

Finding healthy snacks for your baby (who has a sweet tooth) can be quite a challenge. As a parent, naturally, you want to ensure that your little one is getting all the nutrition they need while avoiding artificial additives and excessive sugars. However, navigating the array of options can feel overwhelming. Many supermarket snacks targeted at babies are filled with hidden sugars, preservatives, and artificial flavours, so not such a great treat with added sugar. Reading labels becomes a tedious task, and it's disheartening to see limited healthy choices. Which is why I like to create a great recipe but, most importantly, easy healthy cookie recipes.

Why You Should Make This Recipe

If you're looking for a healthy and delicious chewy cookie snack for your little one, look no further than my sweet potato cookies. Packed with nutrients, these cookies offer a perfect balance of taste and nutrition. The sweet potato base provides a dose of vitamin A, fibre and complex carbohydrates, making it a great choice for growing babies. The cookies are also naturally sweetened with banana, avoiding the need for refined sugars. They are soft and easy to chew, making them ideal for tiny hands and budding teeth. Plus, the enticing aroma that fills the kitchen while baking these cookies will surely make your baby's taste buds dance. Go ahead and treat your little one to these wholesome and tasty sweet potato cookies – they won't be able to resist!

Ingredient information

Sweet potato - Not just for savoury recipes, sweet potato is great for sweet recipes too! You could use purple sweet potatoes, pumpkin puree or canned sweet potato puree. Great for leftover sweet potatoes too, perfect for an easy sweet potato cookies recipe.

Plain flour - You could use gluten free flour to make the recipe gluten free.

Banana - Packed full of potassium, this acts as the binder and sweetener for the cookie.

Flaxseed - I love to add flaxseed to lots of recipes as it’s a little hit of omega 3, and has a great texture! You could add the un-milled version which is linseed!

Serving suggestion

A fun way to serve the cookies is to spread a little nut butter of choice, we use cashew butter, and spread on one side and place another heart on top to make a cookie sandwich!

The sweet potato cookie recipe can of course be eaten on their own as a delicious nutritious snack for baby and all the family too!

Serve alongside a sweet cheese pudding or strawberry dessert.

Storage instructions

Storing in the fridge cooked:

All you will need to do is store in an airtight container or a freezer-safe bag and keep in the fridge for up to 5 days. You can also store the cooked cookies in the freezer in the same way for up to 3 months.

Store in the freezer raw:

All you will need to do is place the raw cut cookies in an airtight container, in between each layer of cookies you will need to place some baking parchment. When you decide to cook the cookies from frozen you will need to cook an extra 5 minutes or so.

Equipment used to help with this recipe

Baking sheet - I have chosen to use a non-stick and BPA free baking sheet - they are easy to clean and, if you buy more than one, easily stackable and easily stored.

Heart cutters - I am always on the lookout for different shaped food cutters for my baby led weaning recipes - they make meal and snack times fun for the little ones. These cutters easily cut through cookie dough and are easy to clean. 

Recipe | Sweet Potato Cookies

Ingredients

Makes 25 cookies (depending on the cutter shape you’re using)

• 245g sweet potato (uncooked weight)

• 280g all purpose plain flour

• 1 medium banana, mashed

• 1 tablespoon flaxseed

Instructions

• Preheat your oven to 180/350F. Line a baking tray with parchment paper.

• Peel and cube the sweet potato and cooking in boiling water for 10-15 minutes until very soft.

• Once the sweet potato is cooked, drain and leave to cool slightly.

• Add the (wet ingredients) mashed banana to a large mixing bowl and add in the sweet potato and mash the sweet potato with the banana.

• Add the (dry ingredients) flaxseed and the flour to the mashed sweet potato and banana and mix.

• Bring the dough together with your hands, make a ball with the dough. You could pop all the ingredients into a food processor too.

• Flour a clean work surface and roll the dough until about 2mm or so.

• Use your chosen cookie cutter and cut out shapes and place on the prepared large baking sheets.

• Roll and repeat, and pop the cookies into the oven for 20-25 minutes, until golden brown.

• Leave the soft cookies to cool at room temperature on a cooling rack/wire rack. Enjoy the baked cookies.

Hope you and your family enjoy!

Recipe notes

This would be great to make gluten free by replacing the plain flour for gluten free flour. You could also use rolled oats to make oat flour and almond flour.

You could also add in a handful of blueberries if you wanted the cookies to be extra fruity, squish them in your fingers before adding and mix within the dough. You could also spread the cookies with cream cheese or peanut butter! For added nutrition you can add in chia seeds, warm spices such as nutmeg and cinnamon. Simple ingredients are best!

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