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Vomit Cookies Print E-mail

We wanted to make a cookie that would spread out in a puddle and look know what. This recipe is adapted from a 1950's Good Housekeeping recipe for Broomstick Cookies. We didn't use blanched almonds because we wanted a darker color.

We were able to find candy peas but Trail Mix or dried fruit in it works well. We've even made them with dehydrated corn kernels. You just want to give the impression that some of the "food" is digested while some is not. They look yucky but taste great.

{Makes about 10-12 cookies}

You'll need:

  • 2/3 cup almonds (3 ounce package)
  • 1/4 cup sifted flour
  • 1/4 teaspoon of salt
  • 3/4 cup of sugar
  • 1/2 cup butter or margarine
  • 2 tablespoons light cream
  • Trail Mix or chopped dried fruit


  • Measuring cups and spoons
  • Food processor or blender
  • A small saucepan
  • A silicone spatula
  • A large spoon
  • 2 cookie sheets
  • Parchment paper
  1. Set the oven to 375 degree F. Line two cookie sheets with parchment paper.
  2. Put the almonds in the food processor and chop them fine.
  3. Put the almond "flour" in a saucepan with the regular flour, salt, sugar, butter and cream.  Stir. Cook until mixture begins to bubble - about 5 minutes.
  4. Remove the pan from the heat and stir briskly for a few seconds.  Take a large spoonful of the mixture and make a "puddle" about 3 inches around. The puddles will spread so give them plenty of room. Only put 4 on each cookie sheet.
  5. Add a little Trail Mix to each cookie. Arrange it artistically!
  6. Bake for 5 to 6 minutes or until the cookies turn brown at the edges.  Cool the cookies on the cookie sheet until they harden. Makes about 10-12 cookies.