Guilt-less Desserts & Treats for your Family
These Healthy Tiny Teddies are a revelation. I know that sounds way too grand to say about a simple cookie but they are one of my proudest ever recipes. Why? Because they are beyond simple and they cater for everyone (well almost everyone; sorry Mum and your coconut intolerance).
When your kids reach kinder age everything changes. Suddenly there are other important adults in their lives on a daily basis telling them what to do, there are kids they may choose to become friends with who you don’t approve of (when prior to this you have been able to choose their friends based on whose mum you wanted to have coffee and gossip with) and then there are all the lunch box restrictions. No peanuts and no tree nuts are very common; once we even had no eggs or empty egg cartons. Making an all-inclusive treat for the kids to take to a kinder celebration, or to give out on their birthday, was a nightmare… until now!!!
These Healthy Tiny Teddies are designed to be super inclusive. No one likes to miss out, especially a child who already knows that they’re a bit different when it comes to food, and having a tasty and cute cookie that everyone will be able to enjoy makes them feel special. Don’t underestimate the power of the tiny teddy. What they lack in height they make up for in taste and smiles.
I have made the recipe for these Healthy Tinny Teddies easy so that everyone can make them, regardless of their kitchen prowess or appliances. If you have a blender/mix master place all the ingredients in and buzz until they are all combined and a nice dough has formed. If not, place all the ingredients into a bowl and give your biceps a workout as you stir until a ball of tasty dough forms. The dough is then wrapped in plastic and left at room temperature for 30 minutes. This makes it firmer and easier to roll and cut. (I have also put the dough in the fridge at this point for two days and then allowed it to return to room temperature before using. It could also be frozen.) It’s worth noting that as this recipe is egg free the dough can be safely eaten raw; a fact you may soon regret knowing!
My Healthy Tiny Teddies are really somewhere between large and tiny; they would be the Mumma bear in Goldilocks. I was unable to find a tiny teddy cutter so I used a teddy bear from the playdoh set (don’t worry it was well washed!). It is probably 1 ½ to 2 times the size of the ‘other’ tiny teddies and this recipe made about 20 playdoh sized teddies. You can add some extra jazz to your Healthy Tiny Teddies, including sprinkles (make sure they are GF and use natural colourings), cinnamon or chocolate chips. I even considered dipping them in chocolate but by the time I turned around they had all been eaten! I liked the idea of giving my Healthy Tiny Teddies a bit of personality so I used the blunt end of a skewer to make ear, eye and nose indentations and the sharp end to engrave a mouth. Sadly, I think some of the teddies look more crazy than friendly so I made sure I ate them first!
Now I know that calling these Healthy will annoy some people. Perhaps I should have called them “less healthy than a carrot stick but better for you than the store bought ones”, or “super allergy friendly (except if you’re Lisa’s Mum) cookies” but neither of those are very searchable terms and I wanted as many people as possible to be able to make and enjoy this recipe. Please do take 5 minutes and make these Healthy Tiny Teddies. Get your kids involved, choose different shapes and share them with your friends. There’s a very good chance they’ll never know that they are eating a Gluten Free, Dairy Free, Paleo, Vegan, Egg Free, Nut Fee, Low Fructose, Refined Sugar Free cookie because they taste so good!
P.P.S. Wait for it… a Chocolate version is coming to you soon!!
Healthy Tiny Teddies
- 1/4 Cup Coconut Oil slightly softned (not melted)
- 1/4 Cup Maple Syrup Rice Malt Syrup or Honey can be substituted
- 2 teaspoons Vanilla Extract
- 1/2 Cup plus 1 Tablespoon Arrowroot/Tapioca Flour
- 1/3 Cup plus 1 teaspoon Coconut Flour
- 1/4 teaspoon Bicarb Soda
- Dash Salt
- Dash Cinnamon
- Choc Chips
- Put all the ingredients (except the optional extras) into a blender/mixer and process until combined. Scrape the edges down to ensure that all the ingredients are incorporated.
- Alternatively use a bowl, a mixing spoon and some arm strength and mix until combined.
- If adding optional extras do so now.
- Wrap the dough in plastic and leave at room temperature for 30 minutes to firm.
- Pre heat the oven to 180C/360F. Line and grease a large baking tray.
- Roll the dough between 2 sheets of lightly greased baking paper. The dough should be 4-6mm in height; not too thin that it's see through and not too thick.
- Using your preferred cookie cutter, cut out shapes and transfer to the prepared tray. Take the left over dough, reroll and cut out more shapes. Repeat until all the dough has been used.
- Place the tray in the oven and bake for 6-8 minutes for tiny teddies, 7-9 minutes for medium teddies and 9-11 minutes for larger teddies. Before removing from the oven check that the bottom of the cookie has firmed and they have turned a golden brown colour. The cookies will firm up upon cooling.
- Store in an air tight container for up to 4 days (good luck with keeping them that long!)