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.
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
Combine bananas with the oats and mash until moist
Mix in add-ins (if desired)
Roll cookies into 2-inch balls and place onto a baking sheet about 2 inches apart
Bake for approximately 15 minutes and let cool
By Julie Goldstein
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
Add all ingredients into a medium size mixing bowl and mix together until smooth
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
If you enjoyed this post we invite you to read our blog, “2 Fun Fall-Inspired Nature Projects for Kids!“
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