This is a copycat recipe I came up with when I had to stop buying my son's favorite commercial toddler cookie because they contain with sunflower oil, an allergy of his we discovered a few months ago. He LOVED the store-bought cookies, but these are even better! (I even let him have them as part of breakfast sometimes.)
Maple Arrowroot Cookies
1 cup shortening (I use Spectrum Organic Palm Shortening)
3/4 cup dark brown sugar
1/4 cup applesauce
1 Tbls maple syrup
1 cup barley flour
1 cup oat flour
1/2 cup arrowroot starch
1 1/2 tsp baking powder (homemade corn free, see sidebar)
1/4 tsp kosher salt
Beat shortening and brown sugar until fluffy. Add applesauce and maple syrup and mix.
In a separate bowl, combine remaining dry ingredients. Gradually add to wet mixture until fully combined.
Roll dough into a ball and cover in plastic wrap. Let chill in refrigerator for about an hour.
Preheat oven to 350F. Fill cookie press/spritz gun with dough and desired shape plate OR simply roll dough into 1 1/4" or 1 1/2" logs and slice into 1/4" rounds. Place cookies on parchment or silpat-lined cookie sheet about 2 inches apart. Cookies will spread slightly during baking.
Bake for 10 to 11 minutes until the edges are golden. Remove cookies to cooling racks to cool completely. Cover in a container with a tight lid.
(Below is a photo of the unbaked pressed cookies.)
I shared this recipe on Cybele Pascal's Allergy Friendly Friday. Take a peek at all the other recipes shared too!