Four Ingredient Banana Peanut Butter Oatmeal Toddler Cookies (Egg Free, Dairy Free, Added Sugar Free)

°Want a treat for your toddler you can feel good about giving them? These 4 ingredient cookies will have them fooled into thinking they are eating a sugary cookie (but they’re not!), and you can enjoy your Oreo in peace 🙂

It seems like no matter what I am eating, my toddler HAS to have a bite – and 99% of the time he doesn’t even know what it is! Am I alone in this?! Awhile back I decided he needed to have something that he considered a treat but was also healthy because I was feeling a little bit of mom guilt for letting him have a bite of my chocolate chip cookie every time I had one (in my defense, I’m pregnant so yes, I do have a cookie (or four) every day!). He loves these and has no idea that they are in the “healthy” world because let’s be honest, he doesn’t understand what healthy is except that he doesn’t like most veggies because they are green (we’re working on it).

The four ingredients in these are all pantry staples – oatmeal, peanut butter, honey, and a banana. Plus you have another recipe in your pocket for using up those browning bananas on your counter – this recipe is perfect because it only needs one banana which it seems is about all I can ever get to make it to the baking stage without getting eaten. Not complaining, just saying that my kid likes bananas so I get a little bit less banana bread making these days.

I hope you enjoy these quick and easy snacks for your kids or you! Please feel free to add any other goodies you like to them – chocolate chips, chia, flax seeds, M & M’s, etc. ♥

 

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Four Ingredient Banana Peanut Butter Oatmeal Toddler Cookies (Egg Free, Dairy Free, Added Sugar Free)
Quick, easy, and healthy cookie alternative for you kids or you! Throw in some chocolate chips and they will really think they hit the jackpot!
Course Dessert
Cuisine Dessert
Prep Time 5 minutes
Cook Time 12 minutes
Servings
cookies
Ingredients
Course Dessert
Cuisine Dessert
Prep Time 5 minutes
Cook Time 12 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Spray a cookie sheet lightly with cooking spray.
  2. In a medium sized bowl, mash the banana until smooth.
  3. Stir in the oatmeal, peanut butter, and honey. Mix well.
  4. Spoon cookies the size of a Tbsp onto the cookie sheet. You can flatten them if you want them to look more like cookies - they won't change shape much at all while baking.
  5. Bake for 12 minutes. Let cool and enjoy!
Recipe Notes

You can add any of the above mentioned mix-ins to your cookies to change it up. I occasionally add 1 Tbsp of chocolate chips for more sweetness but they are just as good without.

Store in an airtight container for up to 1 week on the counter or in the refrigerator. These would freeze very well too.

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Blueberry Lemon Cheesecake Hand Pies

Looking for a weeknight dessert? Or something to impress your better half? These hand pies (with shortcuts!) give you the indulgence and zest of a lemon-y cheesecake with the simplicity and mess-free nature of a hand pie. Give them a try – you won’t be disappointed ♥

Every year I struggle with a Valentine’s Day gift for my husband. We’ve never treated it as a “gift” holiday, but more of a thoughtful gesture day. My husband knows the way to my heart is chocolate, and I usually make something for him or get him his favorite beer – although now that he has beer on tap at work, that doesn’t feel very special anymore.

Since he loves pie, and I could do without it I decided to go the route of handheld pies for Valentine’s Day – that way he could enjoy it and I wouldn’t have half a pie left over to go to waste. These would freeze great too for a treat now and then. To be honest, they always look a little more “rustic” than I expect but I’ve learned to appreciate it because, really, look at them – you can see right into the luscious swirls of cheesecake and blueberry.

To simplify this recipe, I used store bought Pillsbury pie crust and canned pie filling. Sorry, not sorry, but I don’t feel like standing over a hot stove to make homemade pie filling when I’m 37 weeks pregnant. Maybe next time. Enjoy! Let me know what you think in the comments below ↓ or if you make them tag me on instagram @midwest.mash

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Blueberry Lemon Cheesecake Hand Pies
A beautiful, rich dessert that goes beyond a typical hand pie by adding the lusciousness of lemon cheesecake
Course Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Servings
pies
Ingredients
Course Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Servings
pies
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In a small bowl cream together the cream cheese, sugar, vanilla, and lemon zest. It will be a little bit tough to work with at first but it is best if the cream cheese is cold to start.
  3. Lay out the pie crust (you will only need one of the two in the package) on a light dusting of flour. Roll out about 1" to make the dough easier to work with.
  4. Use a circle cookie cutter of ~6" diameter to cut the dough into circles.
  5. Put 1 tsp of the cream cheese mixture and 1 tsp of pie filling on each circle. Fold the circle in half over the filling and press the edges tightly closed. Then roll up the edges for an extra seal.
  6. Place pies on a lightly sprayed cookie sheet. Cut a small slit in the top of each pie.
  7. Scramble the egg in a bowl and then egg wash the top of each pie. Sprinkle each pie with a bit of sugar, and then bake in the oven for 15 minutes. Do not be alarmed if the tops start to crack.
Recipe Notes

Since you are only using one of the two pie crusts in the package, you could double the recipe for the cream cheese mixture to make 16 instead of 8 hand pies. Otherwise, save the crust and make a yummy pot pie!

These would also be good with cherry or strawberry pie filling if you don't love blueberry ♥

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Butterscotch and Chocolate Chip Cookies (Bakery Style)

What’s the best smell in the world? Cookies baking in your oven, of course! These bakery style cookies are buttery, soft on the inside, and have just the right amount of saltiness to keep your sweet tooth in check. If you’re so lucky to get a bite with butterscotch and chocolate, it tastes like the topping on scotcheroos – yes, these cookies are pretty much everything you want a cookie to be.

If you’re still in a turkey coma like I am, the last thing you want to do is think about food, but it’s only 4 1/2 weeks until Christmas! I’m sure you’re already procrastinating about gift buying and present wrapping (raising my hand very high), so check one thing off your list and make some cookies to freeze to gift later. I’ve tried many different cookie recipes over the years, and when I found this one I honestly stopped searching for others. I tweaked the original recipe a bit because 1) I like a little bit more salt in my cookies and 2) holiday cookies need a little bit more flair, thus the addition of butterscotch chips. Also, this recipe consistently makes 40-45 cookies! Yes, almost 4 dozen! Great neighbor gifts, teacher gifts, thank the mailman gifts, or cookie swap additions.

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Butterscotch and Chocolate Chip Cookies (Bakery Style)
Bakery style cookies that will melt in your mouth, and with a yield of almost 4 dozen there's plenty to go around
Course Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 12-15 minutes
Servings
cookies
Ingredients
Course Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 12-15 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 350 degrees and line baking sheets with parchment paper.
  2. In a medium bowl, stir together flour, baking soda, and salt. Set aside.
  3. With mixer, cream butter (at room temperature) with white and brown sugars until fluffy.
  4. Add eggs and vanilla to butter mixture and mix for 1-2 minutes on low.
  5. Gradually mix flour mixture into butter/egg mixture until all is combined.
  6. Mix in chocolate chips and butterscotch chips.
  7. Place tablespoon size balls of cookie dough (or use a standard cookie scoop) onto cookie sheet.
  8. Bake for 12-15 minutes (mine are almost always done by 12-13 minutes) until just tan around the edges. The middle will be soft but that's okay. Let cool on cookie sheet for 5-10 minutes then transfer to cooling rack or counter.
Recipe Notes

If you like your cookies less salty, you can use unsalted butter.

Keep an eye on your cookies the last 2-3 minutes, you don't want them overdone!

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