This recipe is kid friendly and healthy. All the ingredients I had on hand. Plus you can modify it to make it work better for your household. Lilah is allergic to peanuts so we make our recipe with almond butter.
Most recipes call for flax seed but my kids can spot something “grown up food” a mile away. I can occasionally hide it in cookies, but that being said if your kids are like mine I do it this way so that texture is similar.
- 1/2 cup Chocolate chips (milk chocolate)
- 1 cup of Rolled old fashion oatmeal
- 1/3 cup of honey
- 1/2 cup of almond butter (or peanut butter)
- 1/4 of plain Cheerios (use a rolling pin to crush to dust)
- 1/4 cup of raisins
Put Cheerios in zip lock bag use rolling pin to crush up. Place all dry ingredients together. Add in nut butter and honey in medium size bowl. Mix together till well blended. Use parchment paper on cookie sheet. Scoop table spoon size amounts into a ball place on parchment paper. Place tray in freezer for 1 hour.
I bag them up in ziplocks keep in fridge or freezer. Lasts a week in fridge, freezer 2 months.
Fun part is you can add what you want instead of raisins. My kids love raisins but add shredded coconut, craisins, m&ms, or yogurt covered treats.