User-Friendly Cookie Dough for Kids
Yield: 4 to 5 dozen, depending upon cookie size
"User-Friendly" because little kids can roll and re-roll these with either the barley or whole wheat pastry flour, and they don't toughen easily. If the dough begins to get dry, just knead in a bit more water or apple juice. It keeps well in covered containers.
- 2 cups whole barley flour (or whole wheat pastry flour, or any other low-gluten combinations) Add to list
- 2 tablespoons soy flour (or non-fat dry milk powder) Add to list
- 1/4 teaspoon salt (optional) Add to list
- 1 teaspoon Rumford aluminum-free baking powder Add to list
- 2 teaspoons vanilla Add to list
- 6 tablespoons cold unrefined high-oleic monounsaturated safflower oil or unrefined sesame oil Add to list
- 6 tablespoons honey, maple syrup or fruit juice concentrate Add to list
- 1/4 cup ice water or icy apple juice, if/as needed Add to list
Preheat oven to 300°F. Combine dry ingredients first, then stir in oil. Next add sweeteners, vanilla and water or juice and knead gently to form a ball. Adjust if too dry or wet. (At this stage dough can be chilled in covered containers if desired.) Divide dough in half and roll each half on a lightly floured surface to 1/8 inch thick. Cut with cookie cutters and place on lightly oil-wiped cookie sheets. Bake for 15-20 minutes or until just firm but still light in color. Cool on rack.
Light Spiced Cookies: Add 1/2 teaspoon cinnamon, 1/3 teaspoon nutmeg, and 1/3 teaspoon allspice.
Ginger Cookies: Add 2 teaspoons powdered ginger or 1 tablespoon fresh ginger juice from grated, squeezed ginger root, plus 1/4 teaspoon baking soda. Omit baking powder and substitute 6 tablespoons sweet unsulphured molasses, or half molasses, half barley malt syrup in place of other sweeteners.
Recipe by, former PCC Nutrition Education Manager
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