Coco Cookies

I started making these cookies for my baby boy, Phoenix. He has just turned 10 months old and LOVES his food. We started giving him solids very early on (around 4 months) alongside his milk and now that he’s perfected his “pincer” grip he will only accept finger foods – no more puree for him! He’s so opinionated, already, in his own little way – I can’t imagine where he got that from ๐Ÿ˜‰

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I made these cookies because they’re a perfect snack and have nothing bad in them. I eat them too if I’m running out the door and need something to nibble on. The oats provide good, slow burning energy. The ground almonds provide protein, a good dose of healthy fat and a bit of Vitamin E too. I also add some chopped raisins for a bit of sweetness. There is no sugar or honey. As Phoenix isn’t one yet I am wearing to even cook with honey just yet so instead I use coconut oil and mashed bananas to bind the dry ingredients and it cooks really well. I have also tried the recipe using olive oil – if you like a more “earthy” cookie then I’d recommend it as a substitute for the coconut oil.

Ingredients:
- 100 grams of (gluten free) oats
- 50 grams of desiccated coconutย 
- 50 grams of ground almonds
- 30 grams / a handful of chopped up raisins
- 2 large / 3 smaller ripe bananas
- 5 spoons of melted coconut oil
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of vanilla (if you'd like to add a little more flavour)

Recipe:
- Pre-heat the oven to about 180c - I have a fan oven so if you don't 
maybe 190/200.
- Mix all of the dry ingredients together, including the chopped up
raisins.
- Melt the coconut oil on a low temperature and leave to cool
a little whilst you mash up the bananas.
- Combine the bananas and coconut oil to form a paste. Sometimes I
will use the blender/nutribullet to do this but its not necessary.
- Add the coconut & banana mix to the dry ingredients bowl and mix.
- Once you've mixed up all of the ingredients then pop it onto a 
baking tray and flatten out so the mixture is about 1.5cm thick
- Leave to cook for 15-20 minutes until the edge crisps
- Take out the oven and leave to cool; then cut into squares

Store the cookies in an air tight container and they’ll keep fresh for 3-4 days ๐Ÿ™‚

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Coco Cookies

xoxo

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