Massachusetts Feature: Allergy Friendly Baking with Natalia- Oatmeal Banana Cookies
My mom likes for us to be healthy, but we love cookies, what kid doesn’t. I started making these oatmeal banana cookies and my family loves them. We nicknamed them breakfast cookies because they are healthy enough for a breakfast treat. They are amazing! They don’t last long in our house. With the oatmeal and banana foundation you can really customize the cookies to your liking. Since my allergies prevent me from using nuts, I prefer a variety of seeds. I also love to add chocolate chips sometimes, which I highly recommend.
Prep Time: 20 mins
Cook Time: 15 mins
- 1 - Banana
- 1 Cup - Organic Oats
- 1/4 Cup - Organic Raisins
- 1 Tablespoon - Chia Seeds
- 1/8 Cup - Raw Sunflower Seeds
- 1/8 Cup - Raw Pumpkin Seeds
- 1/4 Cup - Organic Shredded Coconut Flakes
- 1/4 Cup - Enjoy Life Chocolate Chips
- Heat oven to 350 Degrees
- In a medium blow, mash bananas
- Once bananas are mashed, mix in oats, raisins, chia seeds, sunflower seeds, pumpkin seeds, coconut flakes and chocolate chips
- If the mixture is too dry, add an additional half of a banana
- Grease the muffin tin with coconut oil. Use a plastic bag to make it easier
- Scoop the mixture and fill each muffin section. Press down with spoon
- Bake for 15 minutes
- Let the cookies cool in the pan before removing. Once cool enjoy with your family and friends!
When I was little, I used to help my mom in the kitchen make homemade food because I have a lot of allergies. I'm allergic to :dairy, eggs, peanuts, tree nuts and shellfish, but I learned how to make my own healthy treats over the years.I love making healthy, allergy free treats to take to parties so everyone can enjoy. On Thanksgiving I help my Grammy cook, and I told her I want to own my own bakery someday. I started baking all by myself when I was 8, and even like to cook dinner. When I'm not baking I like to play with my friends, read lots of books, draw, paint and sew.