Chocolate Prune Breakfast Cookies
These soft breakfast cookies for kids are naturally sweetened, making them perfect for toddlers, babies, and the whole family!
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Servings: 15 cookies
Ingredients
- 4 small to medium sized ripe bananas
- 2 eggs
- ¼ cup butter, softened *can substitute coconut oil
- 1 tsp vanilla
- 2 cups puffed quinoa *can substitute puffed wheat
- 1 cup rolled oats
- ⅓ cup unsweetened cocoa
- 1 tsp baking powder
- Dash of salt
- ¾ cup prunes chopped into small bite-sized pieces
- ⅓ cup chocolate chips optional
Instructions
- Preheat the oven to 350° Fahrenheit.
- In a large mixing bowl, mash the ripe bananas, using a fork.
- Mash in the eggs, softened butter, and vanilla.
- Using a wooden spoon, stir in the puffed quinoa, rolled oats, cocoa powder, baking powder, and dash of salt.
- Fold in the chopped prunes and chocolate chips, if using.
- At this point if your batter looks a bit runny, allow it to rest for 10-15 minutes.
- Line a baking sheet with parchment paper. Using a 1/2 cup muffin scoop, scoop the batter onto the parchment paper, leaving an inch of room in between each cookie.
- Bake in the pre-heated oven for 18 minutes.
- Store in the fridge.