Yummy Toddler Food
Easy recipe and tips by expert Amy Palanjian
Add all ingredients to a bowl. I prefer to grate the carrot myself on a box grater as it usually has a finer texture than shredded carrots from the store.
Mix together all ingredients in a large bowl using a wooden spoon to start and then using (clean) hands to bring the batter completely together if needed.
Portion out 2-tablespoon sized balls of dough, place onto the prepared baking sheet. Space them about an inch apart—they won't spread, so close is okay.
Bake for 18-20 minutes or until lightly golden around the edges. Let cool on the baking sheet and serve.
These are best eaten on the day they are made, but can be stored in an airtight container at room temperature or in the fridge for 3-5 days.
Stir together ¼ cup powdered sugar and 1/2-1 teaspoon milk to make a simple icing and drizzle it over the cooled cookies.
They get a little softer as they sit in the container and younger toddlers may prefer them warmed just slightly so they are easier to chew.
Recipe by Amy Palanjian
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