Baby Led Feeding I REALLY Love you Jammie Cookies Oscar Holding up a cookie showing off the jam. A yummy refined sugar free vegan cookie especially for those little hands. Healthy Cookies are perfect for baby led weaning as they are full of goodness. Aileen Cox Blundell makes Healthy treats for babies and toddlers especially for baby led weaning baby food.

Life is pretty crazy these days. I can’t believe my book will be on the shelves on less than a month! I am on a countdown now and I think it will probably seem a bit more real when I can actually hold it in my hands and smell it and read every page with beady eyes. My life has been this book for two years and I have put so much love into it that I hope you all love it as much as I do.

I have been so beyond lucky to have so many amazing followers and both mothers and fathers who have made so many of my baby led weaning recipes. I really didn’t expect the reaction Baby Led Feeding has received over the past few years and it is growing every day from strength to strength. I constantly challenge myself to come up with more nutritious recipes that your little ones will enjoy, some of which have come to me at crazy hours of the morning and woken me up from sleep – my sweet potatoes chocolate truffles lol 🙂

This recipe is a take on the yummy jammie dodgers we would have eaten as children. I wanted to make a treat for Oscar that would not only say ‘I love you too’ but would be nourishing and delicious! If your looking for a super sweet treat, then these probably won’t rock your boat as they taste more healthy than sweet. But! for babies and small children they are ideal!

The sugar breakdown of these cookies is 36.3g in 12 cookies | 3g in each one which is really minimal. I used a mixture of coconut flour but you can use plain and buckwheat or just plain on its own and they still taste good. The coconut flour makes them a little crumbly so use a little extra water to bind the dough together.

My kids loved these and as far as cookies go I’m pretty happy for them to eat these in replacement of normal cookies. They taste deliciously fruity with a hint of nuttyness and are perfect as a healthy baby led weaning recipe for little hands.

These hearty jam cookie are made with wholesome buckwheat and coconut flours. They are refined sugar free- sweetened only with with maple syrup and fresh raspberries. Add a few tablespoons of chia seeds for added protein, omega 3s , and antioxidants. #valentinesday #valentines #cookies #raspberries #babyledweaning @

I can’t wait to show you all my book and I promise I will take lots of photos the minute I get my hands on a copy. In the meantime if you would like to pre-order your copy you can do so on Amazon right now 🙂

Wishing you all a deliciously, healthy and very lovely Valentines Day.

All our love,

Aileen & Oscar xoxoxo

      • PREP TIME
      • 15 minutes
      • COOK TIME
      • 10 minutes
      • TOTAL TIME
      • 25 minutes
      • SERVES
      • 12 Cookies

What goes in...

  • 130g coconut flour
  • 120g buckwheat flour (or you can use plain flour)
  • 1 teaspoon baking powder
  • 140g cashew butter or regular butter if you prefer
  • 2 eggs
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 125g fresh raspberries
  • 2 teaspoons chia seeds

How to make it...

  1. Preheat oven to 160ºC/325ºF/gas 3.
  2. Place flours in a mixing bowl along with the baking powder. Add the cashew butter/butter, eggs, maple syrup and vanilla to a blender and blend into a purée.
  3. Place this mixture in a separate bowl and then slowly add in the flour mixture until fully combined. If you have a mixer, you can use this rather than doing it by hand – or if you are like me and would like to build some muscle in your arms, do it the harder way. When the mixture resembles a dough, press it together, wrap in cling film and leave in the fridge for about an hour. (note – If the mixture is too crumbly you can add a little water until it comes together.)
  4. Split the dough into 2 parts to make it easier to roll out. Roll each piece to 5–7mm thick before cutting out the cookies. The base of the cookie should be a solid circle and the top should be a circle with a little heart or star cut out.
  5. Place on a baking tray lined with parchment paper and bake for 8–10 minutes or until golden. Watch them carefully and, when done, remove and place on a wire rack to cool.
  6. To make the jam centre wash the raspberries and place into a saucepan over a medium heat. The water from washing that clings to the fruit is enough to cook them in. Allow them to heat up and then using a fork mash until it resembles a jam, then add the chia seeds and stir.
  7. While the jam is still warm spoon a heaped teaspoon onto the solid cookies, then place the heart tops onto each one and press down.
  8. Leave in a fridge for an hour or so until the jam is set and then enjoy 🙂