Cheap Healthy Snacks For Kids

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Free Easy Cookie Recipe

Here is a baking mix you can keep ready to make two great desserts that your kids can take in their lunch or have for a snack. Both these recipes have the potential for variation. I have made suggestions for possible additions or substitutions.

Having the mix already made saves time and makes it more likely you’ll choose to bake your own rather than buy expensive store bought cookies.  Homemade cookies taste better and usually have less sugar than store bought. Did you know you can remove 1/4 and in some cases a 1/2 cup of sugar without affecting the outcome of the recipe? I do it all the time when I make brownies. The brownies have a better chocolate flavor and are lower in calories. All the ingredients in these recipes are very inexpensive. Found these recipes in our local food section.

Everyday Baking Mix

6 cups all purpose flour

3 cups sugar

2 tablespoons baking powder

1 tablespoon salt

 In a large bowl, whisk together flour, sugar, baking powder and salt. Store in an airtight container at room temperature up to 3 months. Whisk before using.

Makes about 9 cups

Chewy Oatmeal Blondies

Prep time 10 minutes

Total time 45 minutes

For a kid-friendly lunchbox treat, add four ingredients to the Everyday Baking Mex and bake blondies with just 10 minutes of prep time.

1/2 cup 1 stick unsalted butter or margarine, room temperature

1/2 cup packed light brown sugar

1 egg

1 and 1/2 cup everyday baking mix (see above)

1 cup old-fashioned rolled oats (not quick cooking) divided

Preheat over to 350 degrees. Bursh an 8 inch square pan with butter or spray with cooking spray. Line bottom and 2 facing sides with  parchment paper or non stick foil (find parchment paper where you find waxed paper and foil at your grocery store). Butter paper and set pan aside.

Using an electric mixer beat butter and sugar until light and fluffy. Add egg and beat until combined. With mixer on low gradually add Baking Mix; mix just until combined. Mix in 3/4 cup oats. You can add a cup of chocolate chips or butterscotch chips if you like. Pour batter into prepared pan.

Smooth batter evenly. Sprinkle with remaining 1/4 cup oats, pressing gently to adhere. Bake until a toothpick inserted in the center comes out with only a few moist crumbs attached, 20 to 35 minutes. Let cool in pan for 30 minutes.

Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper), using a serrated knife, cut into 16 squares. Store in an airtight container for up to 2 days or freeze up to 2 months.

Jam Sandwhich Cookies

4 cups Everyday Baking Mix

1 cup (2 sticks) cold unsalted butter, cut into pieces

1/2 cup whole milk

3/4 cup seedless jam or jelly

Preheat oven to 350 degrees. Line 2 baking sheets with parchment or non stick foil. In a foood processor, pulse Baking mix and butter until mixture resembles course meal. Add milk; pulse until a dough forms.

Drop dough by heaping tablespoons onto sheets, 4 inches apart. You will fit about 9 cookies to a sheet; bake in 2 batches to make a total of 36 cookies.

Bake until cookies turn golden but centers are still pale, 12 to 14 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely.

Spread flat half of cookies with two teaspoons jam each: sanwhich with remaining cookie.  You could even spread one cookie with peanut butter and one with jam and have PBJ cookie or use Chocolate Peanut Butter or Nutella as a filling.

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