Even though I'm not allergic to anything or following a particular diet, I sometime like to make healthy food options for my family. Especially since I'm not getting younger anymore, it's best to keep me healthy by not overindulging in rich foods, right?
When the healthy food has great taste, the right texture, and easy to make, I'd say yes to making it part of my baking/cooking repertoire. Just like these cookie bites, these are made from wholesome and natural ingredients; and what's more they're taste awesome.
When my husband or son comes home from work or school, they like to have something to nibble to tide the hunger until dinner time. I think these bites are the perfect answer for that call.
I've tasted a variation of this cookies and decided to make it based on the ingredients I have on hand. The original recipe is called Toasted Coconut Quinoa Breakfast Cookies by Simply Quinoa. Her blog has a variety of recipes using quinoa that taste and look great. Thanks for the recipe!
So instead of quinoa flakes, I made these with part flax meal and part oat bran. The cookies have a darker color but taste-wise, they're equally as yummy. I also swapped cashew butter for natural, crunchy peanut butter; my family just love peanut butter more. As for size, they're bite-size products that is great for portion control snacking.
It's time for you to make these and decide if they're a keeper!
Peanut Butter Banana Coconut Cookie Bites
Makes about 24 small cookies
1/2 cup natural, chunky peanut butter
1/4 cup honey
1 medium ripe banana, mashed
1 teaspoon vanilla extract
1/2 cup oats
1/4 cup flax meal
1/4 cup oat bran
1 teaspoon baking powder
Pinch of salt
1/2 cup coconut flakes, toasted, let cool
2 tablespoons chia seeds
Preheat oven to 350F. Line two baking sheets with parchment paper.
In a large bowl, combine mashed banana with peanut butter, honey, egg, and vanilla extract. Mix it until comes together. Add oats, flax meal, oat bran, baking powder, and salt; stir. Fold in toasted coconut and chia seeds.
Using a small scooper (about a tablespoon), drop a scoopful of the mixture into baking sheet until all the mixture is gone.
Bake cookies on center rack for 15-18 minutes or until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
Store in an airtight container.
Source: adapted from Simply Quinoa's Toasted Coconut Quinoa Breakfast Cookies