I like cookies. Especially healthy cookies! That way I don't have to cry myself to sleep from the guilt or the stomach pain when I eat like 10 of them. 

I recently made up this recipe because I bought these kids travel bars at the grocery store, and when I looked at the ingredient list I couldn't help but think...hey...I could totally make something like this. So I made my own cookie recipe! And my little guy and my big guy (the husband), both love them. 

What I like about this recipe also is that you can make all sorts of substitutions and changes and it will still work out, as long as you have the right kind of consistency to the dough. I have mix and matched this recipe all over the place, and every time it turns out a bit different. To be honest, I really just throw shit together and hope it works out, and it pretty much always does! Some batches work out better than others, but they are never bad. My husband likes it when I put extra dates in, of course! And what is great about this recipe is that it is super healthy. Appropriate for little people and big people, and full of protein because of the hemp hearts, almond butter and quinoa flakes

So here it is!

Prep time: 15 minutes
Cook time: 20 minutes


1 banana
2 teaspoons of cinnamon
1 teaspoon of arrowroot flour (recipe works without this if you don't have on hand, I just used it to thicken up the batter a bit)
1/2 teaspoon of baking soda
1 tablespoon almond butter
6 pitted dates
1 tablespoon of applesauce
1/4 cup quinoa flakes
1/3 cup shredded coconut
1/4 cup hemp hearts

Put everything excelpt quinoa flakes, coconut and hemp hearts into food processor and process until mostly smooth. Stir in the rest of ingredients and spoon onto baking sheet lined with parchment paper. 

Bake at 325 degrees for 20 minutes. 



Leave a comment