Monkey Cookies

For all your little monkeys. A good rule of thumb is this: the fewer ingredients the better—particularly in packaged food fewer ingredients usually mean a simpler product made with real food and less preservatives and artificial additives. It’s also a decent rule when it comes to the efficiency of the things we make. Sometimes we need to just have a few things around and still be able to be super-mom and whip together something good. These cookies are the simple and quick and you likely have the ingredients on hand all the time. Without the chocolate I think they could be a great camping/hiking/emergency-in-your-purse muesli cookie—maybe with some nuts and dried fruit? I’ll give that a go next time, but for now the banana is the only sweetener so a  little cocoa isn’t too sweet.

Since the precision of measurements aren’t so crucial here these are great for kids to help with. They are mostly fool proof and fun to mash around and then dollop onto a pan.

Monkey Cookies

2-3 ripe bananas (you can thaw those old bananas in the freezer and use them too!)

1 ½ cups oats

1/4 c peanut butter or almond butter

1/4 c cocoa powder

1/3 c cashew milk (or unsweetened apple sauce)

1 tsp vanilla

Hemp hearts — for sprinkling on top (optional)

Preheat oven to 350F. Mash bananas then add the rest of the ingredients and stir. Let sit for 15-20 min. Drop by the spoonful onto ungreased cookie sheet. Bake 10-12 min


xx A.

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