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 😉
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 coconut - 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 🙂