My friend Liza is a big inventor of healthy cookies and treats. She has an Instagram blog called @CookingForGrey if you are interested to take a peek there. She has the cutest toddler on Earth who is being spoilt with all kinds of yummy things.
I finally made her breakfast cookies, which were really easy and fast. Now, these cookies are a little tricky because they come out looking very different each time a new person tries making them. The only thing I changed in Liza’s recipe was I used instant oats instead of rolled oats. Mine baked very fast in the oven but I hear it takes some moms longer to make them crunchy. Play with the timing.
I couldn’t keep Soren away from them. I made them this morning and they are gone – I ate most of them. They are absolutely guilt-free and I would say baby led weaning appropriate from about 8 months (they have nut butter). They are a little crunchy, which can be controlled by cooking them less or more. I made two batches: one soft for Soren and a crunchy one for us. Make sure to cook them for no longer than 14 minutes if giving to small babies. Otherwise, toast them nicely for adults for crunchiness (17 minutes). Your oven might be different so keep an eye on them.
INGREDIENTS:
2 ripe bananas
1 cup quick oats (or instant oats)
1/2 cup almond butter
1/2 large shaved coconut flakes (or 3/4 cup regular coconut flakes)
1.5 tbsp coconut oil (preferably solidified)
Optional:
1 tbsp hemp seeds
1/2 tsp cinnamon
METHOD:
Mix all the ingredients in a bowl. I used potato masher and then hands. Form little balls with your hands and place them on a baking tray lined with parchment paper. Once on the tray, flatten each ball with your fingers. Bake for 14 minutes for soft cookies and 17 minutes for crispy. Enjoy.
- 2 ripe bananas
- 1 cup quick oats (or instant oats)
- ½ cup almond butter
- ½ large shaved coconut flakes (or ¾ cup regular coconut flakes)
- 1.5 tbsp coconut oil (preferably solidified)
- Optional:
- 1 tbsp hemp seeds
- ½ tsp cinnamon
- Mix all the ingredients in a bowl. I used the potato masher and then hands.
- Form little balls with your hands and place them on a baking tray lined with parchment paper.
- Once on the tray, flatten each ball with your fingers.
- Bake for 14 minutes for soft cookies and 17 minutes for crispy.
- Enjoy!
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