Now that my baby is almost a year old, a shocking amount solid food is passing through those tiny lips. He seems to always be hungry so I thought I better start working on some healthy snack food recipes.

These chocolate chip cookies really fit the bill. They’re made with a few simple, nourishing ingredients, and are vegan and gluten-free. They’re also really quick to make, which is a big bonus since time has never felt so precious to me as it does now.

These cookies are perfect…

• anytime you want a healthy snack that satisfies your sweet tooth.
• when you don’t have time to sit down for a full meal. They’re even healthy enough to eat for breakfast!
• as a lunch bag treat to take to school or the office.

Nutritional Highlights:

• Eating oats regularly can help lower your risk for heart disease. Oats contain a specific type of fiber known as beta-glucan. Studies have shown the beneficial effects of this special fiber on cholesterol levels for decades.
• Almonds are a great source of healthy fats, fiber, protein, magnesium and vitamin E. Due to their nutritious make up, they leave you feeling full and satisfied.
• Bananas are a great way to energize and replenish your body since they are packed with nutrients including vitamin B6, manganese, vitamin C, potassium, fiber, biotin, and copper.

Feel Good Chocolate Chip Cookies

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Ingredients: Makes one dozen

• 1 cup Old-Fashioned Oats
• 1 cup Creamy Almond Butter
• 1 medium Bannana, mashed (1/2 cup)
• 1/3 cup Coconut Sugar
• 1/4 teaspoon Cinnamon
• Pinch of Sea Salt
• 1/3 cup Chocolate Chips

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Directions:

Preheat the oven to 350˚F (175°C/gas 4) and line a baking sheet with parchment paper. Set aside.

In a medium mixing bowl, use a fork to mix the oats, almond butter, banana, sugar, cinnamon, and salt. If the mixture is too dry to stick together, add one tablespoon of water and mix again. Fold in the chocolate chips or raisins.

Spoon one heaping tablespoon of the mixture onto the baking sheet to make each cookie. Spread the mixture evenly with the back of the spoon to create a ¼-to-½-inch- (6-to-12-mm-) thick round cookie.

Bake for about 15 minutes, until the tops of the cookies are lightly golden and the bottoms begin to brown. Allow to cool before serving. Store in an airtight container for up to five days. 

Note:

• If almond butter is unavailable, you can substitute with any nut butter of your choice.