Broccoli, Potato, Cheddar "Cookies" and a Formula for Savory Toddler "Cookies"

A few months ago, I discovered that Breck (my now 18 month old toddler!!) would eat anything in the shape of a “cookie” (patty/cake/whatever you want to call it!).  I just think calling something a cookie makes it somehow more exciting, and have been trying to think of ways to get veggies and protein into these cookies for my toddler who is becoming more and more discerning about what he eats by the DAY.  (He just started shaking his head “no” to just about every suggestion we make- about anything, lol).  Use whatever veggies you think your toddler might like (or that YOU like, in case they reject them, because with toddlers, you NEVER KNOW what they will and will not like) in place of the broccoli in this recipe.  My husband and I LOVE this recipe just as much as Breck!

Broccoli, Potato, Cheddar “Cookies”

flesh from 2 medium sized sweet potatoes, roasted in the oven OR microwaved on potato setting til soft (OR regular potatoes!)

1 c steamed broccoli, mashed/chopped into small pieces after steaming

½ c shredded cheddar cheese (I highly recommend shredding your own- tastes so much better!)

1 egg

About ½ c breadcrumbs/oats/oat flour/panko- add until mixture easily stays together and isn’t super wet anymore (*I like to use 4c gluten free seasoned breadcrumbs).

Stir all ingredients together.  Use a ¼ c cookie scoop (or measuring cup) to drop mixture onto parchment lined baking sheet.  They don’t need to be too far apart because they don’t “grow” much or spread.  Once dropped onto sheet, flatten slightly with palm (they’ll be about and inch thick).  Bake 30-40 minutes at 375 degrees.  Cookies should hold together when they’re done. Store in the fridge for up to 5 days.  To reheat, microwave for about 15 seconds.   

*This recipe is one of our favorite variations on a basic formula for toddler "cookies." Here's my formula:

Savory Toddler "Cookies"

1 c cooked/leftover rice of any kind OR 1 c cooked sweet potato/potato OR 1 c cooked quinoa
1 c steamed and mashed/chopped veggies
1/2 c shredded cheese
1 egg
1/2-1 c breadcrumbs (as needed to achieve a thick consistency that holds together slightly and is not completely runny)
Seasoning (salt, pepper, spices)

Stir all ingredients together.  Use a ¼ c cookie scoop (or measuring cup) to drop mixture onto parchment lined baking sheet.  They don’t need to be too far apart because they don’t “grow” much or spread.  Once dropped onto sheet, flatten slightly with palm (they’ll be about and inch thick).  Bake 30-40 minutes at 375 degrees.  Cookies should hold together when they’re done. Store in the fridge for up to 5 days.  To reheat, microwave for about 15 seconds.