This kid-friendly recipe contains no eggs, and maple syrup is the only sweetener. It’s easily adapted to alternative ingredients, so feel free to empty your pantry. Chocolate chips are optional. Coconut oil, considered a good-for-you fat, is a nice addition and helps cut the butter.

Makes one dozen, three-inch cookies.

1 1/2 c. rolled oats

1 c. flour (can be whole wheat or gluten free)

1/4 tsp. sea salt (less if using gluten-free flour)

1/2 c. maple syrup

1/4 c. virgin coconut oil

1/4 c. butter

1 tsp. vanilla extract

1/3 c. unsweetened, shredded coconut

1/3 c. chopped walnuts (or other nuts)

1/4-1/3 c. chocolate chips (optional)

Preheat oven to 350 degrees. In a large bowl, mix together the oats, flour and salt. Melt together the coconut oil and butter in a microwave or on the stove top. Stir in the vanilla and add wet ingredients to the flour mixture, stirring to combine. Then add the coconut, nuts, and chocolate chips, if using.

Make three-inch balls with the dough and drop onto a lightly oiled baking pan, flattening slightly (or make fun shapes, like hearts). Keep a bowl of water nearby to keep the dough from sticking to your hands. Bake for 15 to 20 minutes.

Adapted from Feeding the Whole Family: Recipes for Babies, Young Children, and Their Parents by Cynthia Lair