I made this for my friend's one year-old daughter who can't eat eggs nor dairy products. I made this easy so that even my friend who doesn't really make sweets, could make this. They are cookies, but they kind of came out with a fluffy pancake texture? This is great as a snack for babies too!
Using a resealable plastic bag etc., add in the ※ ingredients and seal the bag.
Once you have squeezed out the excess air, press down from the top to the bottom and mix it all together.
Now add in the flour and baking powder and mix well one more time.
Form the dough in the center of the bag and once the ingredients are blended together well, let it rest in the fridge for 30 minutes.
Cut a corner off of the bag and then on a baking tray lined with parchment paper, squeeze the batter out into 2 cm portions (if it's hard to break it off of the bag, you can use a spoon, etc.).
Now bake them in an oven at 170℃ for 15 to 20 minutes.
Once the edges look delicious and browned, they're ready.
Story Behind this Recipe
My friend told me that she wanted an allergy-friendly sweets recipe for her one-year-old. I decided that it would be best to make this with simple ingredients and simple steps. If you have it, substitute shortening for the vegetable oil to make the cookies crispier.
You don't need to weigh anything to bake this. For example, the recipe calls for 5 g of baking powder. Just buy the packages that come in 5 g portions (if available). If not, a heaping teaspoon will suffice. If you're making this for a one year-old, don't use honey, and use maple syrup instead. This gives the cookies a gentler sweetness, and this just happens to be how I prefer them. You can add coconut milk as well to round out the flavors and make them more delicious.