Fudgelet Food, Part 6: Healthy Banana Bread Cookies

The Fudgelet is still figuring out what foods are his favorites. Apples are near the top of the list. Each time he sees an apple, sees the steamer I use for cooking them for him, or even sees some of the containers that often hold his cooked apples he gets super excited and starts clamoring for “apples, apples!”. Luckily, we live in an apple state. But, a boy cannot live on apples alone. Thankfully he eats a pretty good variety of food, so no worries about that. When he does an especially good job with a meal, I will sometimes let him have a treat. I’ve tried some of the “toddler cookies” from the store, but he doesn’t care for them that much. They tend to be really dry. He prefers his food to be moist. I discovered he even prefers gravy on his mashed potatoes, rather than eating them plain (even if they have seasoning added). Other times I give him a treat during snack time. Those treats I prefer to be healthy and filling. A string cheese, peanut butter on crackers, etc.

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Today’s recipe is a cookie that is filling, healthy, and soft. You could give it as a quick snack, or use it as a treat. Or both. Create a cookie monster with healthy cookies. The other nice perk to this recipe is that it is fast. You don’t need a mixer, but I liked mixing while gathering the other ingredients. Yeah, you heard me. I dropped the first ingredient in and started the oven, then grabbed each ingredient as it was listed. No prep work, and I was still done in the time it took the oven to preheat. You could have these cookies in under 30 minutes, so also a good idea if you have a last minute playdate happening.

By the way, how do these taste? I think they are okay if you like banana bread…I can’t stand that taste of banana (I only eat fresh, raw bananas), so I had a bite and let the Fudgelet eat the rest.

Directions for Healthy Banana Bread Cookies

Adapted from Teach Eat Love

  • 2 overrripe bananas (I keep these stored in the freezer to defrost and use when needed)
  • 1/4 cup smooth peanut butter
  • 4 ounces (1/2 cup) applesauce
  • 1/2 cup shredded carrots (I recommend doing this, and not buying pre-shredded)
  • 2 cups quick-cooking oats (if using old-fashioned, bake for 5 minutes longer)
  • 1/4 cup mini chocolate chips
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon

Preheat the oven to 350 degrees and prepare two baking sheets. Mash the bananas until mostly smooth, then stir in the peanut butter.

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Beat/stir until smooth. Stir in the applesauce until well-combined. Then, stir in the remaining ingredients, again until well-combined.

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Scoop out the cookies onto the baking sheets. Flatten them a bit since they don’t spread much as they bake.

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Bake for about 10 minutes (cookies will be drier and look set). Cool completely, then serve.

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