Don’t get me wrong, my kids are great eaters, but sometimes it’s helpful to make something sound more exciting than it really is. I discovered this when my middle-little was about a year or so old. That is when I started serving waffle cookies. What are these little treats? Absolutely nothing more than plain and simple, regular whole wheat waffles. Because she heard cookie, she was hooked! She will often eat them without syrup or any other topping, just holding and eating it…like a cookie.
Now, I have fallen victim to a few Pinterest-fails. When I tried the individual baked oatmeal, it wasn’t a total disaster, but I had a heck of a time peeling them out of the muffin papers. The other day my niece said she was eating 2-ingredient cookies; just quick oats and bananas. I thought – c-o-o-k-i-e-s! I won’t have to peel the wrappers off and what kid wouldn’t like breakfast cookies?!
I didn’t use quick oats and I also like to add flax seed meal to these types of recipes, so I fiddled around and came up with these, which turned out to be VERY kid-approved!
Keep in mind, these are not going to taste like the oatmeal cookie recipe that comes on the oatmeal container, but you can eat these knowing they are a guilt-free, healthy breakfast and are even good on-the-go.
Please don’t hate on my ingredients; in a perfect world everything would be organic, maybe even grown at home, free of any controversy, totally perfect for the world brands. I don’t know if there are any specific issues with these brands, but feel free to use whatever brands you care to. The only thing I would say is, make sure not to use quick oats, in my opinion, things turn out a little too gummy with them.
1 cup oats
2 very ripe bananas, smashed
¼ cup flax seed meal
A big handful of raisins
½ teaspoon cinnamon
¼ cup milk (I use regular, but use almond, soy, etc., if that’s what you use)
Mix all ingredients together and spoon out on a cookie sheet. Because there is no oil in the cookies, I placed them on a piece of parchment that I spritzed with vegetable oil. Bake at 350F for 15 minutes, flip the cookies and bake for an additional 7 minutes.
Makes 12 cookies
Note: If you need to hide veggies in order to get your kids (or you) to eat them, I would add shredded carrot or zucchini to this recipe. I’ll update this page once I try it. My guess at this point would be to add about ¾ cup of either shredded carrot or shredded zucchini.