As you can see, I was fortunate enough to have my very own little kitchen minion while making this recipe. He was the sweetest ever, saying “cookie” the entire time. Even trying to swipe a few finger fulls of batter as I spooned it out onto the pan…
Also, we may or may not have been a few bites short of three bananas this batch… ;)
I swiped this recipe from my mother-in-law recently, which she had scribbled down on a sticky note out of a magazine somewhere… so unfortunately I can’t really give credit to whomever devised this genius concoction.
Originally this recipe calls for almond milk instead of coconut milk. But of course, in typical Laura style, I have to substitute something because I’m always too impatient to wait and try out a recipe when I actually have all the ingredients… [insert monkey covering his face emoji here].
But they turned out delicious! Wyatt opted to eat three of these instead of his lunch, but because they are so nutritious, who am I to say no? I love being able to utter the phrase: “Wyatt, you can eat as many cookies as you want.” It makes me feel like the best mom ever ;)
In addition to satisfying your sweet tooth, these “cookies” also make for great breakfast bar/bites for a morning that leaves you rushing out the door!
BANANA + COCONUT MILK COOKIES
3 mashed bananas
1/3 c applesauce (we just make our own)
2 c oats
1/4 c coconut milk (or almond milk)
1 tsp vanilla
1 tsp cinnamon
Preheat oven to 350 degrees. Mix all ingredients together in bowl. Spoon out small (approx. 2-3″ in diameter) balls onto baking sheet. Place in oven for 15-20 minutes. Eat!
Try adding chia seeds, honey, etc. for added nutrition!