The other day, I invited Turner into the kitchen to help me bake his favorite cookies. Here’s the original recipe, although I’ve made a few changes over time. I’ll put an updated recipe below so you can be the judge of which is better!
Usually, Turner drags his kitchen helper into the kitchen to play in the sink or play with dried beans (he likes to fill different size containers with the beans). But this time, it was to bake! He was loving it.
I’ve been dreaming of the day I’d have my own little munchkin to cook and bake with me! I really love this age. Turner is so much fun! He’s my little buddy. We do everything together. He’s turning into such a big boy right before my eyes!
- 2 medium ripe bananas
- 2 1/2 cups quick cooking or old fashion oats
- 1 Tbsp cocoa powder
- 1 tsp baking powder
- 1/3 cup agave nectar
- 1 tsp vanilla
- 1/2 cup unsweetened almond milk
- 1 egg, lightly beaten
- 1/4 cup peanut butter
- 1/4 cup mini chocolate chips or raisins
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Mash bananas with a fork in the bowl of a standing mixer. Add the rest of the ingredients, except chocolate chips, and mix until combined. Stir in chocolate chips.
- Use a large ice cream scoop to place mounds of dough onto your lined baking sheet. Gently press down to flatten a bit.
- Bake for 17 minutes or until firm on the outside and still soft on the inside.
- Allow to cool slightly before enjoying!
- Cool completely and keep in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.