Since Noah can't tolerate dairy, I'm a little bit obsessed with finding other ways to be sure he still gets enough healthy fats. Because, well, Mama can't breastfeed forever.
Anyway, these cookies totally fit the bill. And he loves them! In fact, if I take one away to warm it up in the microwave, he cries actual real tears.
Toddler-Approved Breakfast Cookies
makes 2 dozen cookies
1 1/2 cups pumpkin puree (may also use equivalent amount of applesauce or mashed bananas)
1 tsp vanilla
1/3 cup softened coconut oil (butter would work, too)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut (shredded, dried, unsweetened)
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
Preheat oven to 350 degrees.
In a large bowl combine the pumpkin, egg, vanilla extract, and
oil. Add oats, almond meal, coconut, salt, and baking powder
and mix well. The dough isn't as sticky as
normal cookie dough, so a cookie scoop works wonders here. If you don't
have one, form Tablespoon-sized balls of dough to put on a lined cookie
sheet and flatten with a fork. These cookies don't really fluff up, but
Bake for 12-15 minutes.