Contributor post written by Renee from Raising Generation Nourished
Afternoons get a little crazy around these parts.
While my 6 and 4 year-old are recovering from the school day, my 2 year-old is recovering from being carted around in the minivan taxi all morning, only to get shorted on her nap to get back into the elusive minivan taxi for another school pick up. And Momma is just keeping up with all the hustle and bustle while trying to get dinner ready.
I am not a huge afternoon snack person. I have found when it comes to kids, dinner just gets eaten better when they haven’t been snacking all day, but we found out really quick during our first year of full-time school last year that school days are long.
And those kids are so hungry when they get out of school. A simple, nutrient dense snack can be the difference between whining all the way until dinnertime, or your sanity saved with kids that have balanced blood sugars and a little energy boost to make it to the dinner meal.
Simple snacks are the name of my game, and even better yet is a snack that my 6 year old can fix herself. Most days she’ll grab veggie sticks and 5 minute Ranch from the fridge, or a handful of granola to put in a little cup of yogurt. But it is pretty fun to surprise them with a cookie every now and again!
My simple snack mantra is still alive with these Cranberry Walnut Snack Cookies! Literally everything goes into the food processor to blend. The cookies are then scooped onto the cookie sheet, baked in a warm oven, and ready in 10 minutes! This recipe makes a little over a dozen cookies, so the leftovers can be frozen for super quick snacks on the go or a fun lunchbox treat.
The kids will never know you didn’t use regular sugar to sweeten these delicious cookies! Potassium loaded dates make a great naturally-sweetened cookie! The walnuts are barely noticeable in case you have nut detectives in your home – they provide a great fat and protein source to balance their blood sugar and feed their brain!
- 2 cups walnuts (I like to use crispy walnuts for better digestion - I keep large bags of soaked/dehydrated nuts in my freezer for easy grab and go!)
- 4-5 dates, pitted (I get Medjool dates at my local grocer)
- 1½ cups tapioca flour (where to buy)
- 2 eggs (I think flax eggs will work here for the bind if you're egg free - the cookies might not puff up as much but they will still work!)
- ¼ cup butter, softened
- 2 tsp baking powder
- 1 tsp almond extract (vanilla works too!)
- ½ cup dried cranberries (I get big bags of dried organic cranberries at Costco)
- Preheat the oven to 350F.
- Put the walnuts in your food processor and blend until they resemble a meal-type flour. The walnuts won't get super fine, but don't leave huge pieces. If you pulse too far, the walnuts will get pasty from the oils in the nuts--don't go this far.
- Add the rest of the ingredients except the cranberries to the food processor and blend to combine.
- Add the cranberries and pulse to mix into the batter.
- Scoop the batter onto a Silpat or parchment paper lined cookie sheet and bake for 10-12 minutes. Cool before serving. To freeze, just wrap the cookies individually and throw them into a freezer bag! You could also just freeze the dough and defrost at a later time.
More Real Food You May Like:
Subscribe to download the eBooks
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.