One grey, winter afternoon I decided we needed to whip up a new, allergy-friendly cookie treat because my kiddos could not stop asking for food.
So the boys helped me throw together some healthy ingredients, we put them into the oven in the name of “cookies”, and the results were actually quite stellar. Our recipe was deemed a winner by the whole family.
These little cookies are so healthy that they can be eaten anytime, even at breakfast. And two growing boys think that’s completely awesome!
“Make sure you put this on the blog, mom…these are the best.”
“Make sure you tell people to use golden raisins, they’re really good.”
The cool thing about this recipe is that you can eat the mixture raw. Just scoop little balls and refrigerate. I plan to try this next time.
And these can be free of the Top 8 allergens if you use sunflower seed butter like Sunbutter (affiliate link).
We are told picky toddlers gobble these up, too!
ALLERGY-FRIENDLY BREAKFAST COOKIES
1 banana smashed
1/4 cup peanut butter (Smucker’s Natural has no sugar)
2 Tbs melted coconut oil
1/4 tsp baking soda
1/4 tsp sea salt
3/4 cup quick oats
1/4 cup dairy-free chocolate chips
1/4 cup raisins (we did golden)
Makes 20 Small Cookies
Smash banana in a medium size bowl. Add peanut butter, melted coconut oil, baking soda, and salt. Mix well. Add oats and then chips and raisins.
Use a melon balling scoop (affiliate link) to put mixture onto cookie sheets.
Gently smash balls down with a spatula, to make cookie shapes. They should be about 1/2″ thick.
Bake for 10-12 minutes until golden brown. Remove from oven and let set for 5 minutes before eating.
We know you will love these dairy-free breakfast cookies, give them a try!
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