ā° Prep 5 minutes ā¢ Bake 15 minutes
š¶š» Suitable from 6 months
š± Vegan
āļø Store in the fridge in an airtight container for 5 days, or freeze for up to 2 months
Packed full of goodness, these super easy cookies are an ideal healthy lunchbox snack, afternoon treat and theyāre great for a busy morning breakfast too!
Ingredients:
2 overripe bananas (approximately 200g)
100g desiccated coconut (or you can use oats instead)
1 tbsp almond butter or any smooth nut butter
1 tbsp cocoa powder
1 tbsp agave/maple syrup or honey* (optional)
Handful of chocolate chips (optional) *NOTE: use honey only for babies over 1 year old
Method:
Preheat your oven to 180Ā°C. Line a cookie sheet with parchment paper or silicone mat. Set aside.
Place the bananas in a medium sized bowl and mash it with a fork.
Add the cocoa powder, the desiccated coconut, almond butter and the agave (if used) and give everything a good stir until well combined.
Take a tablespoon of the mixture in your hand, roll into a ball and place on the baking tray. Repeat until all your mixture is used up.
Squash the balls with a fork or with your fingers to flatten into a thick disk.
Top them with chocolate chips, if using (I like to do half and half, do the plain one to my little one and the chocolate one for myself).
Place in the oven and cook for 15 minutes.
Take out the oven and leave it to cool down.
Enjoy!
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