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.