Name: Sugar-Free Sweet Potato Spelt Cookies for Babies
Total time: 45 min
Yield: 4

Introduction

These soft baby cookies are completely free of sugar and nuts. Sweet potato puree provides a natural sweetness and a wonderfully soft texture that dissolves easily in the mouth. Families can enjoy the holiday season together while little ones playfully discover new textures.

Ingredients

100 g sweet potato (weighed after peeling, organic preferred)
70 g spelt flour
20 g soft unsalted butter or mild canola oil
1 pinch of Ceylon cinnamon (very sparingly, optional)

Preparation

Peel the sweet potato, cut it into small cubes, and boil in a little water for about 10 to 15 minutes until tender.
Drain the water and mash the sweet potato pieces with a fork into a very fine, smooth puree.
Let the puree cool briefly and preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Knead the sweet potato puree, spelt flour, soft butter, and a touch of cinnamon in a bowl to form a smooth dough.
Shape the dough into small, elongated sticks or flat discs and place them on a baking sheet lined with parchment paper.
Bake the cookies for about 12 to 15 minutes until lightly golden but still very soft on the inside.
Allow them to cool completely and check the inside temperature before serving.

Variations & Tips

For the very first tastes of solid food, you can offer the plain sweet potato puree (without flour and baking) by the spoon.
Feel free to swap the sweet potato for butternut squash or parsnip to introduce new flavors.
The baked cookies keep well in an airtight container in the fridge for about two days.
They are great for freezing: freeze the baked cookies in portions and thaw them gently as needed.
For older children or adults, you can sweeten a portion of the dough with a little maple syrup and add more holiday spices.

Allergy & Safety Information

This recipe contains gluten (spelt flour) and dairy (butter, if used). Always introduce new ingredients one at a time and in small amounts to carefully observe any potential reactions. Completely avoid honey in the first year of life, as it can contain dangerous bacteria. Make sure your child is sitting upright while eating and always stay nearby. If you have any questions about introducing solid foods, please consult your pediatrician.

Nutritional Information

Sweet potatoes provide valuable beta-carotene, which the body converts into vitamin A to support healthy eyes. Spelt flour offers energy and mild fiber for digestion. The combination of carbohydrates and fats is pleasantly filling and helps with the absorption of fat-soluble vitamins.

Preparation

Peel the sweet potato, cut it into small cubes, and boil in a little water for about 10 to 15 minutes until tender.

Drain the water and mash the sweet potato pieces with a fork into a very fine, smooth puree.

Let the puree cool briefly and preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

Knead the sweet potato puree, spelt flour, soft butter, and a touch of cinnamon in a bowl to form a smooth dough.

Shape the dough into small, elongated sticks or flat discs and place them on a baking sheet lined with parchment paper.

Bake the cookies for about 12 to 15 minutes until lightly golden but still very soft on the inside.

Allow them to cool completely and check the inside temperature before serving.

Variations & Tips

For the very first tastes of solid food, you can offer the plain sweet potato puree (without flour and baking) by the spoon.

Feel free to swap the sweet potato for butternut squash or parsnip to introduce new flavors.

The baked cookies keep well in an airtight container in the fridge for about two days.

They are great for freezing: freeze the baked cookies in portions and thaw them gently as needed.

For older children or adults, you can sweeten a portion of the dough with a little maple syrup and add more holiday spices.

Allergy & Safety Information