It was really hard to choose a name for these cookies because they tick so many boxes. Toddler Cookies? Chewy Banana Breakfast Cookies? Allergy-friendly Oaty Biscuits? 6 Ingredient Sugar Free Cookies? Avocado Banana Power Cookies? Any of these names could work for these super easy, versatile and truly nutritious cookies. Call them whatever you like, but definitely make them! They’re gluten, dairy, nut, egg and refined sugar free, but they still taste good- I really do promise! They are ideal for toddlers, and, especially if you add the chocolate chips, older kids will love them too. I can guarantee they’ll be gobbled up and won’t be coming back home if you send them to school in your child’s lunchbox. And moms, if you don’t have time to make yourself a proper meal, these guilt-free cookies are perfect for you to snack on too.
Preparation Time: 10 minutes
Cook Time: 17-20 minutes
1 ripe banana
½ ripe avocado (admittedly an odd ingredient for cookies but works so well here and is full of healthy fats!)
1 cup pitted dates
1 cup certified gluten free rolled oats
1 tablespoon ground flaxseed
1 teaspoon vanilla
¼ cup mini chocolate chips (optional) Note: I like Enjoy Life brand because they are free of common allergens and are made with non-gmo ingredients.
- Preheat your oven to 350 °F and line a 12x 18 inch cookie sheet with parchment paper.
- In a food processor puree the banana and the avocado.
- Add the pitted dates and puree for a minute or so, until the dates are chopped but not completely pureed.
- Add the oats, flaxseed and vanilla and process again until fully combined. If including the chocolate chips you can add them at this stage too.
- Allow to sit for 10 minutes so that the oats and flax have time to absorb some of the moisture.
- Drop tablespoons size dollops of the batter onto your lined baking sheet. Using a damp spoon to flatten them and coax them into your desired shape. They will not spread much on their own.
- Bake for 17-20 minutes then transfer to a rack to cool. You will know they are done when they are golden brown around the edges and on the bottom and the tops feel dry but slightly squishy underneath.
- These keep best in the fridge or in the freezer. My kids like actually like to eat them frozen.