Pink Toddler Cookies
Christmas wreaked havoc on my kids’ eating habits.
And on mine, too, if I’m honest.
“What? It’s 9:30 in the morning and I dropped a kid off at preschool; clearly I need a reward. I’ll just grab this gingerbread man.”
“Look at you, doing laundry so well! Let’s get a sugar cookie.”
“The kids are in bed, and that deserves an award! Let’s eat ALL the rest of the cookies and drink wine while binge watching Christmas episodes of 30 Rock.”
We all need a reboot, especially since one of the first two word phrases the baby coined was “more cookie,” which she would scream at the top of her lungs while flailing her arms.
After saying “NO more cookies” for the better part of a morning last week, I decided to unearth an old standby: my classic toddler cookie recipe. My five year old was two when I first invented these healthy little cookies for day trips, and she still loves them. But if you’re a grown up craving a chocolate chip cookie, these will not do the trick. I repeat: these are not real cookies.
But my kids don’t seem to care. They eat these by the cookie sheet and demand more. And I’m okay with that since these are full of oats, fruit, and vegetables. These let me turn “no!” into “Cookies for breakfast? Why not?” and “What? More cookies for snack? Sure!”
They can be vegan if you use nut butter instead of Greek yogurt, but since we have a nut allergy, I use Greek yogurt. I wouldn’t recommend using regular yogurt; I think that’d be too wet.
Let’s get started!
Yield: 12 "cookies"
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: about 20 minutes
Pink Toddler Cookies
These nutrient dense & nourishing "cookies" are a favorite with little eaters.
- 2 really ripe bananas
- 3 tablespoons raw nut butter OR Greek yogurt
- 1/2 c. applesauce
- 2 c. oats (quick or old-fashioned)
- 1 tsp. real vanilla extract
- 1/2 tsp. cinnamon
- 1/2 c. peeled, finely grated, and chopped raw beet
- 1/3 c. dried fruit (raisins, craisins, blueberries, etc)
- 1 T. chia (optional)
1. Preheat the oven to 350.
2. In a mixing bowl, smash the banana with a pastry cutter or a fork.
3. Stir the nut butter into the smashed banana, followed by the applesauce.
4. Add all of the other ingredients and stir well.
5. Using an ice cream scoop, drop the dough onto a cookie sheet. The dough won't spread much during baking, so lightly flatten the cookies if you'd like. Bake until firm, about 10 minutes. Add about 5 minutes to bake time if you're using old-fashioned oats.
Store in the fridge for a day or two or freeze for longer storage.
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