Leah is a well known photographer and sent in these gorgeous photo’s of her daughter for our KooL KidZ section.
My daughters name is Malia and she’s 5 years old. She’s a big sister, a kindergartener, an artist and a practicing ‘balleray’ dancer (I refuse to correct her pronunciation of the word ballet because it’s just to cute).
I really dislike buying packaged biscuits and snacks from the supermarket, but now with my eldest is in Kindergarten the need for small snacks to fill lunch boxes are more important than ever.
Whilst I don’t always get the chance to make them myself and do occasionally succumb to buying from the store *gasp* I do like to make things myself as often as I can.
A while ago I found a recipe that had everything I could possible want.
Easy to make, fast, kid and allergy friendly (butter-less, flour-less, egg-less and potentially sugar-less) and super healthy. We like to mix in a whole range of other ‘bits’ rather than just the chocolate.
Dried cranberries are a favourite! The web site I found this recipe is full of incredible recipes like this one (although not all are quite so easy) but it has become a much loved and referred to place in my house.
Nikki’s Healthy Cookie Recipe
3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm – so it isn’t solid (or alternately, olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 – 7 ounces chocolate chips or dark chocolate bar chopped
Preheat oven to 350 degrees, racks in the top third.
In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don’t worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 – 14 minutes.
Makes about 3 dozen bite-sized cookies.
Kids love cooking in the kitchen (though not always cleaning up afterwards!!) here are a few suggestions for kids cooking products available online at La Toriana.