Oatmeal & Banana Molasses Cookies


We’re on the go so I’m always in need of nutritious snack foods to keep hunger pangs at bay. Since these guys are chock-full of whole grains, fruit, and iron-rich blackstrap molasses, I’ll throw a couple in my day bag when Paige and I are out running errands. They’re a more nutritious alternative to store-bought baby biscuits. Plus, the whole family likes to nosh on them.


    • 2 cups all-purpose, unbleached flour
    • 2 cups quick-cooking oatmeal
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • scant ¼ teaspoon salt (optional)
    • 1 overripe banana, mashed
    • ½ cup coconut oil
    • 2 eggs, beaten
    • 4 tablespoons black strap molasses
    • 2 teaspoons vanilla extract
    • ½ tsp each: ground cinnamon, cardamom, ginger, nutmeg
    • ½ cup chopped pitted prunes (optional)



      1. Preheat oven to 350 degrees F.
      2. In a large bowl, combine flour, oatmeal, baking soda, baking powder, spices and salt.
      3. In another large bowl, beat the eggs then mix in mashed banana, coconut oil, molasses and vanilla.
      4. Combine wet and dry ingredients and stir until evenly combined. Fold in chopped prunes. Roll the dough into small balls and place on parchment-lined baking sheets.
      5. Bake for 10 to 12 minutes. Transfer cookies onto a wire rack to cool completely.


These guys freeze super well. You can remove them from the freezer 30 minutes in advance to serve at room temperature, or serve them directly out of the freezer as a treat for tiny teethers.

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