We have this “breakfast cookie” recipe going out to our Cooking Club members this week and I wanted to put the recipe here too. The feeding babies section is a crowd favorite, and my kids plow through these. Healthy-ish, grab n’ go, and what not – that’s what ya’ll seem to love about the kids recipes I’ve included around here. It’s tough to find a cookie or muffin that hold together that are both gluten and egg-free, but these work. Report back if you make them, or let me know what you changed. I love seeing your photos!

Our son turned FIVE this weekend. It felt like a big birthday – every increment of five does to me for some reason. My mom always made a big deal of birthdays and I thought it was so fun – I love making him feel like the star of the weekend and the one to make all the calls. We packed the weekend with Legoland, camping with cousins in San Clemente, rocket launching in a field, Chuck-e-Cheese with grandparents, meals of his choice, sprinkle cupcakes etc. etc. It sounds like a lot because it was 🙂

I feel like we were chin deep in both baby and toddler-hood at the same time for the past few years, and seeing Curran now as an almost-kindergartener is wild. Like we’ve been treading water, and now we can swim. He is thoughtful and emotional and smart and empathetic – LOVES his dad, lights up with the company of friends, is ALWAYS the first person to wake up in the morning with a full tank of energy, very into building things, collector, can recall specific memories in full detail from way before I thought was possible (“remember when I choked on that frozen mango?”…you were one, how do you remember that?!?!). He has figured out that throwing clothes in the hamper is quicker than folding and putting them away which I find both annoying and clever – for some reason it’s a nod from toddler to kid – those little things that feel different.

Curran and I had a tough time with each other during his 2-4 age because he is pretty sensitive, and it would touch on an insecurity of my own – both of us then upset, neither bringing calm to the situation. I thought I was self-aware enough to not ride my toddlers emotions but I did… do, sometimes still. He’s better lately, and I am too, far from perfect, but it feels like we’ve grown in that area together. Perhaps that makes me sound like an immature parent, but little refines us and highlights our weak spots like our own children. Anyway, finding a better rhythm with him has been so special. I used to want time to speed up, I didn’t want to tread water anymore, but the swimming? Now I want to stop time! Curran and I have put together more lego sets in the past four days than I care to have floating around the house but he LOVES them, both the building and the company, so bring on the Legos.

SIDENOTE: Hugh made a short pdf of quick food photography tips which is now available on our SHOP page. For a limited time, it is available for $1.99, which will be the best couple bucks you’ll spend this week. It is not a full photography course, but the concise and simple tips will absolutely make a difference in the way you capture your food. I’ve learned so much from Hugh, and this guide boils down the handful of important things to think about when you take and edit a photo of your food. Let us know if you have any questions!


OATMEAL BREAKFAST COOKIES

Makes 18 small

These are delicate, as there is no gluten or egg helping to bind them. If you are looking for something to pack in a lunchbox, and can tolerate eggs, add one in to the mashed banana step to help make them more sturdy. Raisins feel slightly more virtuous, but chocolate chips feel slightly more delicious. Take your pick. Keep them small either way.

I do not usually stock quick-cooking oats, but you can blitz old-fashioned oats in a food processor for a similar texture, or I’ve used Seven Sundays muesli with success (Target or Costco sell the big bags). If you need these to be nut-free, I have a report that sunflower butter works fine.

Ingredients

1 medium, extra extra ripe banana, mashed
1/2 tsp. sea salt
1/2 tsp. vanilla extract
1/2 tsp. cinnamon 
1/4 cup coconut oil, warmed
1/4 cup maple syrup
1/3 cup smooth, natural nut butter (almond, cashew, peanut)
2 Tbsp. chia seeds
1 1/2 cups quick-cooking oats (or old-fashioned oats you’ve blitzed in the food processor a few times to get smaller bits)
1/2 tsp. baking powder
3 Tbsp. flaxmeal
1/2 cup raisins (chop if they’re jumbo), or mini chocolate chips

Instructions

In a large mixing bowl, combine the mashed banana with salt, vanilla, cinnamon, coconut oil and stir to combine. Add the maple, nut butter, chia seeds and stir again until smooth. Let the chia seeds absorb for a moment. 

Stir in the oats, baking powder, flaxmeal, raisins and let the mixture chill in the fridge for at least 30 minutes. Preheat the oven to 350’ and line a rimmed baking sheet with parchment. 

Roll the dough into balls of about 2 Tbsp. worth of dough. Arrange them on the baking sheet with a little space between, give them a gently press down, they don’t spread much. 

Bake on the middle rack for 12-13 minutes. Remove to cool completely – they’ll hold together better once cooled. 

Store in an airtight container. Cookies will keep for three days. 

OATMEAL BREAKFAST COOKIES

Sara Forte
2019-05-29

Oatmeal Breakfast Cookies

18

A kid friendly, gluten-free, dairy-free breakfast snack that’s great for packed lunches or grab and go bite.

  • 1 medium banana
  • 1/2 tsp. sea salt
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1/3 cup almond butter
  • 2 Tbsp. chia seeds
  • 1 1/2 cups oats
  • 1/2 tsp. baking powder
  • 3 Tbsp. flaxmeal
  • 1/2 cup raisins

146 calories7 grams fat0 grams transFat18 grams carbohydrate6 grams sugar3 grams fiber4 grams protein

In a large mixing bowl, combine the mashed banana with salt, vanilla, cinnamon, coconut oil and stir to combine. Add the maple, nut butter, chia seeds and stir again until smooth. Let the chia seeds absorb for a moment.

Stir in the oats, baking powder, flaxmeal, raisins and let the mixture chill in the fridge for at least 30 minutes. Preheat the oven to 350’ and line a rimmed baking sheet with parchment.

Roll the dough into balls of about 2 Tbsp. worth of dough. Arrange them on the baking sheet with a little space between, give them a gently press down, they don’t spread much.

Bake on the middle rack for 12-13 minutes. Remove to cool completely – they’ll hold together better once cooled.

Store in an airtight container. Cookies will keep for three days.

PT40M

PT13M

PT53M

baked good

Snack

gluten free, dairy free, kid friendly, lunchbox friendly

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