I am always on the lookout for a healthy after school snack for my kids, because if I prep the after school snack my kids are more likely to sit and chat and tell me funny stories. One day it was that Hadyn’s dolphin was kissing Ellie’s cougar during the read- a-thon.
I try for healthy with the snack because I don’t have total control over my kids’ lunch at school. I can send them healthy foods but they could just toss the bag of carrots and mini-orange into the garbage. (I might be suspicious because I threw my peanut butter and honey on whole wheat into the garbage every single day of second grade and just ate my best friend’s Fruit Roll-Up instead.)
In my snack testing, I have found that my kids are more likely to eat a healthy cookie than a healthy muffin. I might think this because a cookie sheet is so much more friendly to clean than a muffin pan, but it does seem like the the healthy cookies are met with more cheers. I found a recipe all over Pinterest that intrigued me. It claimed you could mix just three ingredients and make the most mouth-watering delicious cookie ever imaginable. All you do is mix two large bananas, two cups of cooked oats and a handful of chocolate chips.
I tried this a few different ways and every time I thought the cookie tasted like banana and oats mashed together, kind of blah and not inspired. I tried adding coconut, I tried blending the oats, adding some vanilla and salt, but every time it was a bit flat. My kids and husband thought they were OK and it is nice because with gluten-free oats, it is naturally gluten-free. Also, if you are a person that doesn’t eat sugar, the cookies would probably taste amazing, but I do eat sugar, so I wasn’t as impressed. (Have you tried this recipe? Did you like it?)
I was far from satisfied, so I kept looking and found a recipe that I liked much better. This cookie from Fannetastic Foods fit the bill. It is still simple to make; I was able to mix up the dough in eight minutes. The addition maple syrup, whole wheat flour and Greek yogurt, made the consistency of the cookie much more like a cookie. These remind me of the Zucchini Cookie I blogged about in the fall. It’s not going to be what you feed the relatives for the fourth of July, but you’ll feel like a Martha/Mrs.Brady combo when you have these healthy cookies hot and ready for your kids after school.
1 cup oats
2/3 cups whole wheat flour
1/2 cup coconut
1 tablespoon flax seeds
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
2 ripe bananas, smashed
1/4 cup Greek yogurt
1/4 cup maple syrup
1/2 teaspoon vanilla
1/3 cup raisins or chocolate chips
In a medium size bowl combine the dry ingredients: the oats, whole wheat flour, flax seeds, baking soda, cinnamon and salt. Set aside. In another bowl stir together the mashed bananas, yogurt, maple syrup, and vanilla. Add the wet ingredients to the dry ingredients and stir until combined. Stir in the chocolate chips. It is OK if there are a few banana chunks. Spoon in out the dough onto a baking sheet covered with parchment paper or sprayed with non-stick cooking spray. Bake at 350 degrees for 12 minutes or until the cookies are golden brown.
- 1 cup oats
- ⅔ cups whole wheat flour
- ½ cup coconut
- 1 tablespoon flax seeds
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 2 ripe bananas, smashed
- ¼ cup Greek yogurt
- ¼ cup maple syrup
- ½ teaspoon vanilla
- ⅓ cup raisins or chocolate chips
- In a medium size bowl combine the dry ingredients: the oats, whole wheat flour, flax seeds, baking soda, cinnamon and salt. Set aside. In another bowl stir together the mashed bananas, yogurt, maple syrup, and vanilla. Add the wet ingredients to the dry ingredients and stir until combined. Stir in the chocolate chips. It is OK if there are a few banana chunks. Spoon in out the dough onto a baking sheet covered with parchment paper or sprayed with non-stick cooking spray. Bake at 350 degrees for 12 minutes or until the cookies are golden brown.