A few days ago, my son Zach and I were having a play date and our friends kindly shared Gerber’s Arrowroot Cookies with us. Zach gobbled them up and I’ll admit that I enjoyed them too. When I went to buy a package of my own, I checked out the ingredients and was a little shocked to see that they contained high fructose corn syrup. With all the studies that have been done, linking high fructose corn syrup to ADD and ADHD, you’d think the baby and children food companies would catch on. Some will say this is all bologna, but the mama bear in me just has a hard time feeding my son food with high fructose corn syrup.
That being said, I set out to make my own and I was really pleased with the results. I found this recipe and thought it was a little heavy on the flour so I altered it just a little bit. If you are wondering about arrowroot, its low in calories and high in protein, and easier to digest than regular flour, so it’s easy on toddler’s tummies. It also has all sorts of minerals. You can read more about it’s use and nutrition here.
- 1/4 cup butter, softened
- 1/2 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup arrowroot
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Cream butter or margarine and sugar. Beat in egg and vanilla.
- Stir remaining ingredients together and add. Mix well.
- Roll 1/8 inch thick on floured surface. Cut into 2 1/2 inch rounds.
- Grease baking sheet. Bake in 350°F (175°C) oven until golden, about 8 to 10 minutes.
- Allow a bit more baking time if rolled thicker.