Name: Sweet Bear Cookies with a Cranberry Heart
Total time: 67 min
Yield: 4

Introduction

Baking together brings great joy to many children from three years of age and easily brings the whole family together. This recipe for sweet bear cookies playfully supports fine motor skills when little hands knead the soft dough and cut out the shapes. The cookies use very little added sweetness and provide valuable energy for an active day through the oat flour. It is a wonderful way to spend time with each other and enjoy a delicious, homemade treat at the end.

Ingredients

100 g wheat flour
50 g oat flour (or finely ground rolled oats)
50 g soft butter (organic if possible)
30 g unsweetened applesauce
1 tbsp maple syrup
1 pinch of Ceylon cinnamon (mild and age-appropriate)
About 20 dried cranberries (unsweetened)

Preparation

Mix all dry ingredients well in a mixing bowl. Add the soft butter, unsweetened applesauce, and maple syrup.
Knead everything with your hands into a smooth, pliable dough. Wrap the dough in a beeswax wrap and place it in the refrigerator for about 30 minutes so it is easier to cut out later.
Preheat the oven to 180 degrees Celsius (top and bottom heat). Roll out the chilled dough on a lightly floured surface to a thickness of about three millimeters.
Cut out small cookies using a bear-shaped cutter and place them slightly apart on a baking tray lined with parchment paper. Place one cranberry on the belly of each bear and gently fold the little dough arms over it.
Bake the cookies in the oven for about 10 to 12 minutes until the edges are lightly golden brown. Let them cool completely on a wire rack and check the temperature before eating.

Variations & Tips

Fruity alternative: Instead of cranberries, you can also use small raisins, dried blueberries, or finely chopped dried apricots.
Storage: The baked cookies will keep for about a week in an airtight tin at room temperature.
Storing dough: The raw dough freezes beautifully. You can thaw it in portions whenever you have spontaneous visitors.
For the whole family: Adults and older siblings will love it if you dip half of the baked cookies in melted dark chocolate.
Adjusting texture: For an especially fine result, you can pass the oat flour through a fine sieve before mixing.

Allergy & Safety Information

This recipe contains the EU allergens gluten (wheat, oats) and dairy (butter). Always introduce new ingredients one at a time and in small amounts to easily observe any reactions your child might have.
Make sure the dried fruits used are soft so they can be easily chewed by young children.
Nuts pose a choking hazard, which is why they are intentionally left out of this recipe.
If you have any questions or concerns about your child's diet or introducing new foods, it is always best to consult your pediatrician.

Nutritional Information

Oat flour provides valuable fiber and iron, which are important for daily growth and good digestion. The cranberries add a fine, fruity note and some vitamin C. The unsweetened applesauce provides a natural, mild sweetness and keeps the cookie dough wonderfully moist while baking.

Introduction

Preparation

Mix all dry ingredients well in a mixing bowl. Add the soft butter, unsweetened applesauce, and maple syrup.

Knead everything with your hands into a smooth, pliable dough. Wrap the dough in a beeswax wrap and place it in the refrigerator for about 30 minutes so it is easier to cut out later.

Preheat the oven to 180 degrees Celsius (top and bottom heat). Roll out the chilled dough on a lightly floured surface to a thickness of about three millimeters.

Cut out small cookies using a bear-shaped cutter and place them slightly apart on a baking tray lined with parchment paper. Place one cranberry on the belly of each bear and gently fold the little dough arms over it.

Bake the cookies in the oven for about 10 to 12 minutes until the edges are lightly golden brown. Let them cool completely on a wire rack and check the temperature before eating.

Variations & Tips

Fruity alternative: Instead of cranberries, you can also use small raisins, dried blueberries, or finely chopped dried apricots.

Storage: The baked cookies will keep for about a week in an airtight tin at room temperature.

Storing dough: The raw dough freezes beautifully. You can thaw it in portions whenever you have spontaneous visitors.

For the whole family: Adults and older siblings will love it if you dip half of the baked cookies in melted dark chocolate.

Adjusting texture: For an especially fine result, you can pass the oat flour through a fine sieve before mixing.

Allergy & Safety Information

This recipe contains the EU allergens gluten (wheat, oats) and dairy (butter). Always introduce new ingredients one at a time and in small amounts to easily observe any reactions your child might have.

Make sure the dried fruits used are soft so they can be easily chewed by young children.

Nuts pose a choking hazard, which is why they are intentionally left out of this recipe.

If you have any questions or concerns about your child's diet or introducing new foods, it is always best to consult your pediatrician.