Healthy Breakfast Cookie Recipe Baking with Toddler (No Flour or White Sugar)

Описание: Episode #03: The Breakfast Cookie Experiment 🍪🧪

Can a cookie actually be a healthy breakfast? Today in the Adventure Bake Lab, the Lead Explorer and Junior Assistant are testing a "no-flour" formula that tastes like a brownie but eats like a bowl of oatmeal.

Starting with our favorite part: the texture test! These are soft, naturally sweet, and 100% toddler-approved. If you’re looking for a low-glycemic, high-fiber snack that actually fills you up, this is the scientific breakthrough you need.

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📊 The Scientific Formula (Ingredients)
The Base:

2 Very Ripe Bananas (approx. 240g mashed)

1½ cups Old-Fashioned Rolled Oats (135g)

¼ cup Natural Nut Butter (Peanut or Almond)

1 Egg

2 tbsp Maple Syrup or Honey (Optional but recommended)

1 tsp Vanilla Extract

The Catalysts:

2 tbsp Cacao Powder

1 tsp Cinnamon

¼ tsp Salt

½ tsp Baking Powder

🔬 Video Timestamps
0:00 The "Break" Test (Junior Assistant Approved!) 🍪 0:15 Analyzing the Base Ingredients (No Flour!) 0:45 The Science of Mashing (Isabel’s Turn) 🍌 1:10 Combining the Catalysts (Cacao & Cinnamon) 1:45 Shaping the "Breakfast" Clouds 2:15 The Incubation Phase (Baking at 350°F) 2:40 The Final Result: Firming up the Results 2:55 The Taste Test Negotiation 👧🍭

🧪 Lab Procedure (Instructions)
Preheat oven to 350°F (175°C).

Mash bananas until smooth.

Whisk in nut butter, egg, maple, and vanilla.

Stir in the oats and remaining dry ingredients.

Scoop 1/4 cup portions and flatten slightly on a lined tray.

Bake 14–17 minutes until edges are set.

Cool for 10 minutes to allow the molecular structure to firm up!

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