Tuesday, April 24, 2012

Zekey Cookies aka Banana Oatmeal Raisin Cookies

Zekey is my sweet son. These cookies are just for him. He has had a rough ride lately with teething and he needed a little pick-me-up and something special just for him. So we made cookies today to stay busy [which is loads of fun with an 18 month old]. He likes to copy me and get his fingers in the batter. Good thing I make most of my baked goods vegan because he thinks you can just lick whatever is in the bowl. Which really is alright by me. Because it's super cute. Well, he's super cute in every thing he does, even being naughty. Which isn't very convenient for me ;)
He thinks he is a little chef and is interested in all the kitchen tools. I even caught him the other day trying to snap in the mixer whisks to the mixer so that he could mix whatever imaginary batter he had brewing in a large bowl. A boy after my own heart. But I guess I wouldn't expect much more from him considering he has watched me since birth mixing and baking in the kitchen.
So these cookies are "Zekey Cookies" with no added sweetener and lots of nutritious ingredients to help nourish his growing body. A treat with iron, protein, good fats and sweet raisins and bananas. What more could a toddler ask for?! 
They serve as a nice toddler teething treat or are a great snack on the go. They are super thick and almost resonate a protein or granola bar. They are also nut-free for me and my babe, but if you love nuts you can easily swap out the seeds for the nuts instead.  
Zekey Cookies A.K.A. Banana Oatmeal Raisin Cookies 
2 cups of gluten-free rolled oats (I used Bob Red Mill's)
1/2 cup of shredded unsweetened coconut
1/2 cup of raw sunflower seeds
1 cup of raisins (or use a mix of dried fruit)
1 TB of chia seed meal
1/4 cup of gluten-free flour (I used fresh buckwheat)
1/2 ts. of sea salt
1 1/2 ts. of ground cinnamon
1 ts. of ground ginger
2 TB of unsulphured molasses
1/3 cup of applesauce or apple butter (I use homemade)
1 cup of purred rip banana
1 ts. of pure vanilla
1/4 cup of non-dairy milk (I used So Delicious coconut)
4 TB of warmed organic coconut oil

Mix all of the ingredients in a large mixing bowl and make sure the banana and oil gets all mixed into the whole batter. Then press out handfuls of the batter on a cookie sheet. I like to roll the batter into small balls and then press them down on the cookie sheet. This recipe will make about 2 dozen cookies.  Bake in a preheated 350 degree oven for 20 minutes and let cool for another 15 before moving. Bake and then eat! Store leftovers in an airtight container or cookie jar.
These cookies were made for my toddler but are a great sugar-free cookie option for any health conscious food freak. A great treat for those trying to avoid sweets and also would be great over vegan coconut ice cream or yogurt. Or they could even be crumbled and have some coconut or hemp milk poured over them to have almost like a chunky granola cereal. Super delicious and super healthy too! Would I make anything less for those I love?! I don't think so!

Also, thanks you all for the birthday wishes and blessings. I had such a great birthday and was overwhelmed by love, gifts and treats. So thank you, thank you! Hope you all have a great week!

Much love as always!


  1. These look SO good, Stephanie! And your son holding the cookie is beyond adorable. I cannot wait to make these - right up my alley. :)

    1. Thanks Jonathan- hope they turn out for you and you enjoy! :)

  2. These sound amazing, and your son is adorable! Those eyes? Sooooo cute!

    1. I know! Those eyes get me every time. Hope you enjoy!

  3. I am going to make these today! I've been looking for something my husband can grab for breakfast since he has to get out the door for work so early. Brilliant! (as always!)

    1. These are a great take and go breakfast. Lots of good stuff and no sugar to bring you down! Enjoy!

  4. I made these today and they are great! They smell so good coming out of the oven- My husband said it smelled like Christmas!