Healthy cookies suitable for babies, toddlers and perfect for a healthy addition to a school lunchbox.
20 COOKIES | PREP TIME: 5 MINUTES | COOK TIME: 25 MINUTES | TOTAL TIME: 30 MINUTES
INGREDIENTS
250g sweet potato (cooked)
100g banana
1 tablespoon chia seeds
2 tablespoons of water
1 cup oats
¼ cup plain flour
½ tsp cinnamon
INSTRUCTIONS
If your sweet potato is not cooked then start by peeling it, and cutting into chunks, pop into a pot with water and cook/boil until the sweet potato is soft. Drain, then leave to sit in the warm pot for a minute or two, this allows a little extra water to evaporate
While the sweet potato cooks, put the chia seeds into the water and leave to stand for 10-15 minutes (they should begin to gel in this time)
Add the banana to the sweet potato (I do this in the pot I cooked the sweet potato to cut down on dishes)
Mash the banana and sweet potato together
Stir through the soaked chia seeds
Add the oats, flour, and cinnamon, mix well. This should form a cookie dough with a texture a little like playdough
Use a tablespoon to scoop the mixture, then roll into balls. I find damp hands is a good idea with this mix, (I get 20 tablespoons from this recipe), place the balls on a lined baking tray
Wet a fork, and give each ball a light squish with the fork
Bake at 180ºC (approx. 360 F) for 20-25 mins, allow to cool
The cookies should have a soft texture
Store in an airtight container for 2-3 days, or freeze and thaw as needed
NOTES
I use orange sweet potato for this recipe, the red-skinned kumara (New Zealand) can be a little too starchy for this recipe
I use quick cook oats in this recipe as they produce a softer cookie for little ones
If your child requires a wheat free flour, rice flour will work well in this recipe
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