These “cookies” were a hit. If you have seen some of my other recipes, you know I love the concept of cookies, but I make them my own (typically packed with nutrition, check out my monster cookies, one of my toddler’s favorites!) My youngest was recently diagnosed with an egg allergy, so I wanted to make something both girls could eat and enjoy, as a breakfast or a snack. These are packed with nutrients, not too sweet, and perfect for baby and toddler hands!
Ingredients:
-
1 can chickpeas, rinsed and drained
-
1 banana
-
1/2 cup unsweetened applesauce
-
1/2 tsp baking powder
-
1/4 cup peanut butter or your favorite nut butter (optional)
-
2 tbsp oil
-
1 tsp vanilla
-
1/4 cup oats
-
1/4 cup teff flour (or your favorite flour)
-
1/4 cup infant oat cereal (optional)
Directions:
-
Preheat oven to 350 degrees F
-
Place all ingredients into blender
-
Blend until well incorportated
-
Drop ~1 tbsp on well greased cookie sheet
-
Bake about 10 minutes
-
Remove from oven, flip, and smash a bit with a fork
-
Bake about 5-10 minutes, until baked through
-
Enjoy!