For the past several weeks, I’ve been looking for the perfect easy breakfast and snack cookies. But almost everything in the stores has added sugar. So I played around with using bananas instead of flour and nut butters for extra protein and omegas. My son, Frankie, is now 2 years old and he absolutely LOVES these cookies. I alter the recipe for these cookies frequently – just to mix things up (literally!). Sometimes I keep the recipe plain and sometimes I add flax, chopped up almonds and a bit of molasses. Every morning he asks for a cookie and it makes me happy to know that his version of a cookie is full of nutrients.
For a fun fall twist, I added a pumpkin crème topping. It tastes delicious and looks lovely.
Please enjoy my healthy fall-inspired snack!
Two-Ingredient Oat Cookies
by Julie Goldstein
Note: These cookies are sugar-free, gluten-free, vegan and organic.
Ingredients:
3 ripe bananas
1 cup of organic rolled oats
Optional add-ins: ¼ cup cacao chips, chopped almonds or walnuts, Nuttzo or any nut butter of choice, and flaxseed oil
Preheat oven to 350 degrees
Step 1:
Combine bananas with the oats and mash until moist
Step 2:
Mix in add-ins (if desired)
Step 3:
Roll cookies into 2-inch balls and place onto a baking sheet about 2 inches apart
Step 4:
Bake for approximately 15 minutes and let cool
Pumpkin Crème
By Julie Goldstein
Ingredients:
4 ounces organic cream cheese
2 tablespoons unsalted organic butter
¼ cup organic pumpkin puree
1 teaspoon organic ground cinnamon
¼ teaspoon organic nutmeg
1 tablespoon organic grade 1 molasses
A dash of salt to taste
Step 1:
Add all ingredients into a medium size mixing bowl and mix together until smooth
Step 2:
Add a dollop of pumpkin crème on top of each of the oat cookies, or put between two cookies for an oatmeal cookie crème pie
Step 3:
Enjoy!
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If you enjoyed this post we invite you to read our blog, “2 Fun Fall-Inspired Nature Projects for Kids!“
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