soft banana almond butter cookies (grain free, refined sugar free, baby led weaning friendly)
these soft cookies are sweetened naturally with medjool dates and banana, making them a good option for babies or toddlers alike, while still being appropriate for the adults in the family! perfect for breakfast or snacks.
Servings: 13 -14 cookies
Ingredients
- 1/2 cup smooth almond butter
- 1 ripe banana
- 1 egg
- 7 medjool dates, softened about 1 cup
- 1 tbsp coconut flour
- 1 tbsp almond flour
- 1+1/2 tsp pure vanilla extract
- 1/2 tsp baking soda
Instructions
- start by softening your dates - place them in a pot with water and bring to boil, allowing to bubble for 5-10 minutes until very soft. allow to cool slightly.
- while the dates soften, in a medium-sized bowl, mash your banana.
- once the dates are cool, you should be able to remove the skin easily (it should slip off), and then de-pit. place each date in your bowl with the banana.
- add the almond butter, and combine everything well, mashing up the dates as you go.
- add the egg and vanilla extract and continue mixing.
- finally, add the almond flour, coconut flour and baking soda - combine well.
- place bowl in the fridge to cool the batter a bit, which will make it easier to manipulate into cookies. i let it sit in the fridge for 2 hours. you can skip this step but it'll be a bit trickier to form the cookies.
- line a baking sheet with parchment paper, remove the cookie batter from fridge, and use approx 2 tbsp of batter per cookie, placing each on the tray. wet your wrist/palm of hand to flatten each cookies (the batter will be sticky). repeat on each cookie.
- bake in a preheated oven at 350 for 10-12 minutes. allow to cool before removing tray as they will be quite soft. you can store in fridge or freezer. serve to baby in slices they can grasp - the cookies should be large enough to cut into slices as thick as two fingers.