Both my daughters have a huge sweet tooth and they are forever hungry for snacks. I’ve been coming up some really great recipes for healthy baked goods that are toddler approved! Not as easy feat, I assure you, as they are so picky. Olivia screamed out loud when I made zucchini muffins: I see squash!!!!!!! See, the mistake I made was not shredding the zucchini more. Lesson learned!
These cookies are healthy, sugar-free and can be made dairy-free as well. You can substitute to your taste as these are very forgiving.
Oat and coconut cookies:
- 1 cup of oats
- 1/4 cup shredded unsweetened coconut
- 1/4 cup coconut flakes
- 1/4 cup coconut flour
- 1/4 cup flaxseed
- 1 egg
- 1/3 cup coconut oil
- 1/3 cup maple syrup
- 1/2 cup raisins and cranberries
- 1/2 cup kefir or buttermilk
- 1 banana, mashed
- 1/2 tsp salt
- 1/2 ts baking soda
- 1 tsp vanilla
Mix dry ingredients (feel free to use almond flour instead of coconut flour, I also use oat flour which I make by running oats through a food processor). You can also add chia seeds, protein powder, other dried fruits, dark chocolate chips, etc.
Mash banana, whisk an egg and mix the wet ingredients; add dry to wet and mix. I used ice-cream scoop to get even amount of batter. Cook at 350 degrees for 12-15 min.
I use maple syrup instead of sugar when baking. Sweetened coconut and raisins add additional sweetness. I like to use kefir (easier to have at hand when buttermilk, most stores carry it now right in the dairy isle) but you could greek yoghurt or apple sauce.
Kids absolutely loved these and kept asking for more!
