Kid-Friendly Oatmeal Banana Cookies

Ever go to a kid’s birthday party and realize there’s nothing your little one can eat? That’s a regular occurrence for me and my daughter, Ilse. Ilse, like me as a child, is super sensitive to a LOT of common allergens like sugar, eggs, gluten, dairy, and nuts. Wherever we go, there’s often times not a sweet treat she can eat and it’s never fun to be the only kid at a party who doesn’t get to eat any dessert.

So my husband Adam and I came up with a super easy, allergen-free cookie we could always bring so Ilse would be able to have a sweet treat with the rest of the kiddos. And guess what happened? Not only did Ilse love these cookies, all the other kids loved them, too! Even when there was a conventional cake or cupcake option, other kids gravitated towards our cookies instead. I even started having parents ask me for the recipe or request that I bring the cookies for their next party! This recipe is truly kid-tested and approved!

Since it’s the end of the summer, we wanted to share this recipe with our community because these cookies make a perfect back-to-school treat. They are allergen-free (perfect for peanut-free or nut-free schools) and don’t take much effort to make. And they are a healthier alternative to conventional packaged oat bars or snack bars, a staple of many school lunches. Plus, it’s such a simple recipe even your kids can help make them!

We hope you enjoy these cookies as much as our family does! Do you have another back-to-school snack you’d like us to give the Conscious Cleanse makeover? Let us know in the comments!

With love and allergen-free treats,


Oatmeal Banana Cookies

Yield: 18-20 cookies

    *1 TB. of honey can be used as a substitute

Preheat the oven to 350 degrees F. In a medium size bowl, combine whole oats, ground oats, sea salt, baking powder and lakanto. In a small bowl, mash the bananas with the vanilla until smooth. Add the wet ingredients to the dry ingredients and mix to combine. Using a spoon or cookie scoop, scoop cookie batter onto a parchment-lined baking sheet. Bake for 15-20 minutes, let cool, and enjoy.

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