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These simple cookies come together very quickly and only require a few pantry staples – and use up those spotty bananas! This is a very kid-friendly recipe, so it is okay if the measurements aren’t exact. These cookies also count as both a fruit and a starch. Also, since there are no raw eggs, it is safe for kids to taste as you bake! Make sure you try out the Food Scientist Tips at the bottom!

Makes approximately 20 cookies

Ingredients:

• 2 cups rolled oats (or 1 3/4 cups quick oats)
• 3 large or 4 small ripe bananas
• 1/4 cup applesauce
• 1/4 cup Mix-Ins – raisins, chocolate chips, dried fruit, chopped nuts, or other toppings.

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, a silicone baking mat, or spray with cooking spray.
2. Peel bananas and add to a bowl, then mash with a fork or potato masher or your hands. You could also squish them inside of a plastic bag! Alternatively, put bananas in mixing bowl of a stand mixer to mash until mostly smooth.
3. Pulse oats in a blender, food processor, or clean coffee grinder until it looks like chunky flour. You can skip this step if you don’t mind a chunkier texture.
4. Combine mashed bananas, oats, and applesauce and stir with a spoon or in a stand mixer until combined. Stir in your desired mix-ins (chocolate chips, dried fruit, etc.).
5. Use two spoons or a small cookie scoop to drop approximately 1 Tablespoon portions onto the cookie sheet. You don’t need to leave much space between them, as they will not spread out at all. If you leave the dough as balls, the inside will stay soft and gooey. You can also use a spoon to flatten the cookies into discs which will result in a more uniform, chewy texture.
6. Bake for 15-20 minutes until the bottom is starting to turn golden brown and the outside looks dry. Cool on the tray, then store in an airtight container on the counter for 2-3 days or in the refrigerator for a week.

Food Scientist Tip #1: Try using different mix-ins or a combination of mix-ins. Other fun ideas might include M&M’s, white chocolate chips, or peanut butter chips. You could also try stirring in a spoonful or two of peanut butter, chocolate peanut butter, or other nut butter for some extra protein! Choose something familiar and preferred to help these new cookies work better for you!

Food Scientist Tip #2: Add 1-2 scoops of Collagen Protein Powder (we love Great Lakes and Vital Proteins) for some extra protein without changing the taste at all! Then these cookies have a protein (protein powder), a starch (oats) and fruit (bananas and applesauce) in them – a complete meal! Just make sure to pair it with something else since it is boring to only eat one food at a meal or snack! 🙂

Food Scientist Tip #3: Do these cookies work better for your body when they are cooked or do you like the dough better? Experiment with making different shapes of cookies to change the texture (big, thick cookies or thin, flat cookies).

Food Scientist Tip #4: Experiment with different flavors of applesauce – maybe try cinnamon applesauce, berry applesauce, or maybe even canned pumpkin! Which works the best for your body?

For more recipe ideas, including our Food Scientist Tips, and support for helping mealtimes go a little more smoothly, join us at the Picky Eater or Problem Feeder Membership Level!

Recipe adapted from Blue Zones

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