What Gramma doesn’t want to bless her grandchildren with sweet treats? Well even one who is going to school for Holistic Nutrition would want to! So I was on a mission to find a sweet and healthy treat that we can call a “cookie”.
Since I was not wanting to add sugar to the base, I decided to use very ripe bananas. As a banana ripens, enzymes breakdown the starch and convert it to sugar. So the more ripe the banana, the more sweet it will be. This is a great recipe for those ripe bananas on your counter and you can whip them up in a short amount of time. So here we go.
You will need two bananas, oats, chia seeds, protein powder, salt and maybe a little water for the base.
Next you are going to mash up those bananas. This is a great job for the kiddos to do. I have had my oldest grandson “try” to mash them up but he thinks it is more fun to do the taste testing. Now that the bananas are thoroughly smashed, add the salt, chia seeds and protein powder. I added chia seeds because they are packed with fiber, protein, nutrient oils, antioxidants and even calcium. The protein powder was added because when I was working on this recipe, Grandson “T” wasn’t too into eating meats so I was looking for an option for to add more protein. Adding protein throughout the day helps keep a “full” feeling so these cookies are great for adults who are wanting to curb their snacking habits too. I chose a pea protein instead of a whey protein to avoid the hormones that have been found in protein from dairy whey protein powder.
Now add the oats. I have used several different kinds of oats: quick-cooking, old-fashioned and even steel-cut oats. I like the old-fashioned the best. The steel-cut oats gave it a course texture that I didn’t care for. I try to use organic when I can, but as I talked about in a previous post about organic foods, it isn’t always in the budget to have all organic ingredients. Back to the recipe: Stir in the oats and you should have a sticky mixture. You may need to add more oats if it is runny (larger bananas will provide more moisture) and if the batter is dry, you can add up to one tablespoon of water. It will all depend on the size and ripeness of your bananas.
This is the base batter. The cookies will taste great like this, but if you want to be creative you can add any or all of the following: raisins, chocolate chips, cacao powder or millet puffs. I have tried them all and each one adds a great flavor to the cookie. My daughter has also added peanut butter flavored protein powder, pomegranate powder, and cacao nibs.
These cookies need to be baked in the oven at 350 degrees for 10 to 15 minutes. Again, it will depend on the amount of moisture in the batter. You will want to line a baking sheet with parchment paper for the best results. I drop them on the paper with a cookie scoop and flatten them down so they cook more evenly.
Pop them in the oven on the middle rack. I check after 10 minutes. The cookies are done when they are firm to the touch on the top, but don’t burn yourself when checking!!!
The first time I made these cookies for Grandson “T”, he wasn’t quite one yet. He studied them for a while, took a bite, another bite, and then proceeded to try to put the whole thing in his mouth. I was fortunate enough to actually get a video of him eating the cookie. Every time I said bite he would put more in his mouth and smile. To this Gramma, that said success. He really loves his “cookies” and these are actually good for him.
Your cookies will need to cool a bit before tasting. Any leftover cookies will need to be stored in the refrigerator and can stay in there for five days. This recipe will make about a dozen cookies. Even if you don’t have grand kids or kids around, they make a great breakfast, especially for eating on the go, and you are short of time in the morning.
What would be your favorite added ingredient?
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Group, E. (2014/June 12). The top 5 healthiest seeds. Global Healing Center. Retrieved from http.//www.globalhealingcenter.com/natural-health/healthy-seeds/