Skip to main content

New Mama Banana Nut Cookies

After I had my first child, my mom came to stay with my husband and I to help out for a week.  She cooked and cleaned and held my new baby while I slept or showered.  She gave me advice with breastfeeding and caring for this new little life, of which I had no experience.  It is one of my favorite memories.  During that visit she expressed how important it was to of get good nutrition in order to keep my milk supply up.  Before she left, she wanted to make sure I had enough good food that was readily available to snack on.  She made me about 4 dozen banana nut cookies to keep in my freezer so I could pull a few out as I needed them.  Ever since, I have made it tradition to make some banana nut cookies to have in my freezer to snack on when I have a new baby.  Last April, when I had baby #3, I even took some with me to the hospital and my hubby and I could snack on them.  In my recipe, not only do they taste good, but they are good for you.  The coconut oil is one of the best oils out there, and with the whole wheat pastry flour and the flaxseed meal, you are getting a lot of fiber.  The nuts add protein and good fats, and we all know bananas are good for you!  So, new mama or not, these are an awesome treat for everyone.

2 cups whole wheat pastry flour
1 cup turbinado sugar
1/2 cup flaxseed meal
2 over ripe bananas, mashed
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup coconut oil
1 1/2 cup chopped pecans

1.  Preheat oven to 350 degrees F.
2.  In a bowl, mix flour, baking soda, baking powder and salt.  Set aside.
3.  In another large bowl mix oil, vanilla, cinnamon, bananas, flaxseed meal and sugar.
4.  Once the wet mixture is combined, add in the bowl from step #2.
5.  After the dough is mixed, stir in the chopped pecans.
6.  Place spoonful sized dough balls on a nonstick cookie sheet.  If you don't have a nonstick cookie sheet, you may need to lightly oil yours to keep the cookies from sticking.
7.  Place cookies in oven and bake for 8-10 minutes.
8.  Once they have cooled, I like to freeze some of them to pull out as-needed.  That's my secret to keeping myself and my family from eating them all at once.



Morgan-- said…
THis looks like sucn a great recipe to keep in a cookie jar for children to grab too. Then when they want a snack, they are getting real nutrition! Great recipe! I loooooove coconut oil too!
The Dickson Pod said…
I was planning on making the original recipe tomorrow but I should probably make this healthier version. No wonder Sam is getting so big! He is getting extra rich milk!
What a wonderful & healthful recipe. I cannot wait to make these. I just ordered some new Coconut Oil, so when it gets here, I will make them:)Thank you for sharing all your recipes.

Popular posts from this blog

Licorice Lemonade

I am always on the lookout for good black licorice.  It's one of those things that I like to have in my cupboards for when I need a little something sweet.  I thought up this lemonade in attempts to use up the lemons on our tree and satisfy my love of licorice.  And with the temperature here pushing 110 degrees Fahrenheit, an ice cold glass of anything, really hits the spot!
Lemonade Starter
Ingredients 2 1/2 cups water 1 cup sugar 1/2 teaspoon fresh lemon zest 1 cup fresh lemon juice
Directions 1.  Mix water and sugar in a pot over medium high heat until sugar is dissolved and set aside to cool. 2.  Once the water/sugar mixture has cooled, add remaining ingredients, and stir. 3.  Store mixture, covered in the refrigerator for up to 3 days.
Licorice Lemonade
Ingredients 5 cups water 3 licorice herbal tea bags(I use the Stash Licorice Spice) Lemonade Starter lemon slices ice
Directions 1.  Boil 5 cups of water in a pot. 2.  Remove from heat and add tea bags.  Allow to steep for 3-5 minutes. 3.  Discard…

Friday Night Camp Out, Gourmet Tin Foil Dinners

We decided to go camping this past weekend on a whim.  I wanted to keep it close to home, so we set up camp in our backyard.  I wasn't feeling up to packing everything up and using a potty that wasn't my own... I've gotten really lazy in my old age... plus, my kids are young enough that I can get away with it.  I used to be quite the outdoors woman in my college years.  I almost majored in Recreational Therapy, which will come as a shock to many who know me now.  I did try to make our camp out as much like REAL camping as possible, so we lit our fire pit, set up our tent and  I made these yummy tin foil dinners, which could easily be taken and made on a REAL camp out.  The kids loved cooking them and gobbled them up!  After our tummies had their fill, we just sat around the fire, telling stories and looking up at the stars until bedtime.  I have to say, it was a great use of a Friday night!
Basil Balsamic Marinade
1/4 cup olive oil
1/4 cup balsamic vinegar
2 clov…

Chive And 'Cream Cheese' Smashed Red Potatoes

It seems that on every cooking competition on TV, pureed this, and foamed that, are all the rave.  I don't get it.  All I know is, as Moto Moto the Hippo from Madagascar says, "I like 'em chunky"... at least when it comes to potatoes... and babies.  Here is one of my favorite ways to make them... potatoes, that is.  Super easy and amazingly delicious!
Ingredients 2 1/2 pounds red potatoes, washed and cubed water for boiling salt to taste 1/4 cup chopped fresh chives 4 ounces Tofutti Better Than Cream Cheese
Directions 1.  Boil the potatoes in a pot of water for 10-15 minutes or until they are tender.  Check with a fork. 2.  Drain the water and mix in the 'cream cheese', and chives and stir with a large spoon, breaking up the potatoes as you mix.  You could use a potato masher, but like I said, "I like 'em chunky". 3.  Salt to taste.