Right around the time my boys were toddlers, they stopped eating.
These were the babies who gobbled up the homemade baby food purees I’d take such delight in creating. They’d eat spinach-sweet potato puree, strawberry banana oatmeal and even lima bean-chicken concoctions.
Then they got a mind of their own and feeding them wasn’t as easy as making airplane noises while swooping down with a long-handled spoon. It became necessary to be more creative and a little stealthy. One thing they’d eat by the dozen was cookies, or “coo-ees,” as they’d say.
I love this recipe because it’s so versatile. You can incorporate whole grains, which are naturally low in fat and have been linked to a lower risk of heart disease, diabetes, certain cancers and other health problems; natural sweeteners like honey, which is a natural energizer and boosts immunity; eggs for protein and all the fruit you can pack into one tasty morsel. It’s also great because you can mix and match ingredients based on what you have in the pantry.
Although the recipe is named a “breakfast” cookie, my boys ate them any time of day.
3/4 cup mashed bananas OR applesauce OR sweet potato puree OR pumpkin puree
1/4 cup butter OR margarine OR natural peanut butter
1/2 cup white sugar OR brown sugar OR honey OR molasses
1 tsp vanilla OR almond extract
1 1/2 tsp baking soda
2 cups old-fashioned oats
1 1/2 cups whole wheat flour OR all-purpose flour OR ground oats
Dash cinnamon OR nutmeg OR allspice
Optional – dried fruit, sunflower seeds, flaxseed, chopped nuts
Pinch of salt
Preheat oven to 350. Cream together fruit, butter and sugar. Add egg and extract. Mix dry ingredients and add to creamy mixture. It will be very stiff and sticky. Add any optional ingredients.
Prepare baking sheet with non-stick cooking spray. Bake by rounded spoonfuls at 350 for 9 to 10 minutes.
These can be frozen as well.