I believe making your own food is probably thee best thing you can do for yourself and your family. It’s not only more cost effective but it also let’s you control the type of ingredients better, therefore making what you eat, healthier!
And believe it or not, making your own food is not as time consuming as one would think! I mean, if you are new to the game, then yeah, you will have to put in the time in learning the art of cooking. BUT- it’s never too late to start and it’s not all time consuming!
I am not a pro by any means (oh definitely not!), I just constantly put in the effort in learning, applying different techniques, testing different recipes and concoctions and overall improving my skills in the kitchen. I experiment, fail, experiment some more until BAM!– I finally succeed in making a dish that I nor anyone I know who tried it just cannot resist. That to me is success in my ability to accomplish a goal and be a little more healthy.
So talking about experimenting in the kitchen, I had been trying out some cookies for my 19 month old daughter and happened on these bad boys right here. Super moist, packed with nutrients to fill up little tummies but with the right amount of natural sweetness so you and your little one would absolutely love them without worrying about overly processed and sweetened snacks! And another great thing, they are super easy to make AND take 10 minutes to bake! See, told ya.
Choco-Banana ‘Kid Friendly’ Cookies
- 1/2 cup all purpose flour
- 1/2 cup almond flour
- 1 organic egg
- 4 oz organic butter, softened
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp organic vanilla extract
- 1 medium super ripe organic banana
- 1/4 cup dairy free semi-sweet chocolate chips ( I use Trader Joe’s)
Mix all the dry ingredients together in a separate bowl. Cream together butter, egg, banana, vanilla and slowly add dry ingredients and mix completely. Lightly oil stainless steel pan (avoid aluminum!) with coconut oil and using a tablespoon measure, drop cookies ensuring space between each. Bake at 375° for 10 minutes and voila!
These make about 32 cookies, so what I do is spoon out however many cookies I want and then place the rest of the batter in plastic wrap and freeze until I need more. It’s a great way to have extra on hand when you just need a certain amount so you’re not constantly spending time making more. Now that wasn’t so hard was it?? = )