Back to School gluten free, vegan cookies
Need something healthy your toddler will actually eat?
Enjoy for on-the-go breakfast or an easy snack! These are perfect for school snack finger food or if your child doesn’t want to sit to eat and you are late to jet out of the door. My son’s school has different families provide snack each week. I made both of these recipes for the 2-3 year old class and the teacher said they gobbled them right down!
I also personally enjoy eating these when I don’t have the time or patience to fix breakfast or need a snack when driving the car doing errands.
Great for all ages. Healthy and Yummy couldn’t get any better than these.
1. Date Blueberry Breakfast Bites
Makes approximately 30
½ cup date puree
1 ½ cups Bob's Red Mill steel cut oats
1 cup unsweetened coconut flakes
1 Tablespoon Bob's Red Mill flaxseed meal
½ cup dried blueberries
1 Tablespoon hemp seed, raw and shelled
1 Tablespoon sesame seed
½ teaspoon salt
3 very ripe bananas, mashed
¼ cup coconut oil, liquefied
1 Tablespoon honey or agave nectar
1 teaspoon vanilla extract
Optional: ½ cup chopped walnuts
In a mixing bowl, soak 30 medjool pitted in approximately 1 cup warm water for at least 10 minutes. Add 3 Tablespoons Good Karma Flaxmilk or your preferred non-dairy milk. Food process until pureed.
Preheat oven to 350°.
In a large mixing bowl, combine oats, coconut, flaxseed meal, date puree, blueberries, hemp seed, sesame seed, salt, and walnuts if using. Stir in bananas, oil, agave nectar and vanilla until well combined.
Grease baking sheet. Create balls of 2 tablespoons of mixture each and place on baking sheet. Continue until mixture is all used.
Bake for 25 minutes or until golden. Allow to cool on pan. Remove bites from pan and enjoy. Store leftovers in a container in refrigerator or freezer.
2. Sweet Potato Breakfast bites
Makes approximately 16
1 ¼ cups sweet potato puree (approximately 2 sweet potatoes)
1 ¼ cups Bobs Red Mill steel cut oats
¼ cup Bob’s Red Mill flaxseed meal
¼ cup hemp, raw and shelled
¼ cup chia seed
¼ cup agave or maple syrup
1 teaspoon cinnamon
¼ cup raisins
¼ cup pumpkin seeds
Sweet Potato Puree:
Preheat oven to 400F. Bake the whole sweet potatoes for 1 hour. Allow to cool. Peel off skin and food process until pureed. Compost the skin or use atop a salad.
Lower the oven temperature to 350F.
Place all ingredients in mixing bowl and combine well. Grease baking pan. Create balls of approximately ¼ cup dry measuring size and place on baking pan. Continue until all mixture is used. Bake for 18-20 minutes. Remove from oven and allow to cool. Remove bites from pan and enjoy. Store leftovers in a container in refrigerator or freezer.