Anytime there is a banana with enough brown on it for everyone in my house to determine it is worthless, I make these cookies. They aren’t really cookies. They’re more like delicious shortcut banana bread fruitcake things. BUT, when you call something a “cookie”, everyone in my house is more likely to actually eat it.

I like using bananas that are slightly over ripe because they’re sweeter, so I don’t feel like I need to add syrup or honey to them. These thicken up with chia seeds instead of eggs, which makes them easy to throw in a bag for the day and not have to worry about temperature.. Sometimes, I’ll add some flax seeds in there and it becomes a fiber power house. Maybe I call this a cookie because I like cookies. Y’all, eat the cookie. Cookies are delicious.

You can use any combination of nuts and fruit in these. Be aware of the size of both when you put them in the batter. I like using pumpkin seeds because theyre loaded with nutrients, so I use those as my “size guide”. Give the fruit and nuts a rough chop so all of the pieces are about the same size. It creates a better mouth feel and they cook more evenly. Rehydrating the fruit in hot water for a few minutes makes it much more flavorful, and therefore less likely to be an unidentifiable sticky mess. Nobody likes that nonsense. Again, I want y’all to eat cookies….

Try it, and tag me @KindredYogaHTX.

Snack "Cookie"
Print

Snack “Cookie”

Recipe by Allison at Kindred YogaCourse: Breakfast, SnacksDifficulty: easy
Servings

12

servings
Prep time

20

minutes
Cooking time

15

minutes

Ingredients

  • 1 ripe banana

  • 1/4 c Nut Butter

  • 1 t Cinnamon

  • 1/2 t Chia Seeds

  • 2 T Maple Syrup

  • 1/4 c Pumpkin Seeds

  • 1 c Oats

  • 1/4 c dried fruit or raisins

Directions

  • Soak dried fruit or raisins in hot water for 5 minutes and then drain.
  • In a bowl, mash your banana.
  • Mix in nut butter, maple syrup, cinnamon, and chia seeds.
  • Combine oats, pumpkin seeds, and fruit or raisins into banana mixture and stir until well mixed.
  • Cover bowl and place in refrigerator for 15 minutes. You will notice the batter thicken when you remove it.
  • Scoop batter onto a cookie sheet and press to uniform thickness.
  • Bake at 375 F for 15 minutes.
  • *Optional* top warm cookies with a pinch of sea salt or large flake kosher salt.

Notes

  • This recipe is So Easy and easy to manipulate. I add things in as my kids preferences change or as things in my pantry move around.
  • DO NOT skip the resting period. It completely changes the way these bake.

Equipment

I get most of my pantry staples from Thrive Market. They deliver quickly and they carry very high quality products. I am partnered with them to offer 30% off of your first order with a new membership. Follow this link to take advantage of that. I live in the land of HEB and I love it there! They carry fantastic products and the prices are usually somewhat competitive to Thrive Market. But I know Thrive will always have the products I buy from them.

Making these cookies requires a good mixing bowl. Stainless Steel is my choice because it’s durable and easy to clean. These are high quality with lids that fit each size. That to me is similar to a great dress with pockets. Functional, useful, and created to be convenient! Im into it. A Good rubber spatula is essential to cooking just about anything. I like high heat resistant and BPA free. Beyond that, not a lot matters to me because I have to buy new ones every couple of years. Sometimes I like to shove them into my running blender or rest them on the side of a hot pan…. It’s very unsafe, but the only victim is the spatula and whatever I was attempting to make…. and sometimes my son or husband when they sneak a taste and get a bite of shredded spatula bits…. bless them.