3 Easy, Kid-Friendly Snacks for Summer


Social distancing is helping everyone stay safe, but not being able to shop in person as frequently as we’re used to is a bit of a challenge for a lot of us. How can we get the nutrient-dense, tasty, and easily accessible snacks we want with the variety that we all crave? If we have children and other family members or friends at home, it might be even more challenging to find snacks that everyone likes.

Below are a few recipes that can be made ahead in bulk so that you can always have delicious and nourishing snacks available for everyone at home.

Maple-Tahini Cookies

I love tahini! It has such a satisfying, nutty, rich taste and it’s great to bake with. I also love the fact that it’s a source of protein and calcium since it’s made from sesame seeds. The maple syrup is lower on the glycemic index than cane sugar, which is helpful for those with diabetes or other health-related issues affected by sugar spikes.

The oats can actually help lower blood sugar and cholesterol levels because of their high fiber content, and their complex carbs will give you the energy to sustain you for hours. I recommend making a double batch of these cookies and freezing them.


1 cup tahini 

3/4 cup maple syrup

2 1/4 cups rolled oats (gluten-free if possible)

3/4 cup raw cashews, chopped

Pinch kosher salt


1. Preheat oven to 300 degrees.

2. In a medium bowl, mix together the tahini and maple syrup, and then stir in the rest of the ingredients.

3. With your hands, roll dough into balls to desired size (I like about one inch in diameter) and place on a parchment-paper-lined cookie sheet about 2 inches apart.

4. With slightly wet hands, flatten the balls until they’re about ⅓ -inch high disks.

5. Bake for about 10 minutes on the middle rack of your oven, or until the edges are slightly browned. Depending on the heat of your oven you may need to keep baking for increments of two minutes longer to achieve that slight browning. Tahini will burn easily, so make sure to keep an eye on them!

Yield: About 15–18 cookies

Mango-Banana Smoothies/Popsicles

Who doesn’t love a smoothie or a popsicle? As the weather gets warm, make a smoothie and pour the leftovers into popsicle holders for later—kids (and adults!) will love these nutritious, creamy treats. I suggest buying bags of frozen mango chunks, which are quicker and easier to use than fresh because it saves the prep work. The cinnamon adds an additional sweetness and the coconut milk makes this a nondairy treat.


1 14 oz. can full-fat coconut milk

1/2 banana

1 1/2 cups frozen mango chunks

1/2 tsp. vanilla extract

1/4 tsp. cinnamon


1. Place all of the ingredients in a blender and blend until smooth.

2. Pour into popsicle holders and freeze until solid.

3. Remove from the freezer and enjoy!

Savory Cassava, Cilantro, and Coconut Pancakes

Have you tried cassava flour? If you haven’t, you’re in for a real treat. It is made from yuca and has a wonderful nutty flavor. It can be substituted for white flour and is gluten-free, grain-free, and nut-free, which means even those with allergies can enjoy it. Combining it with spicy jalapeños and flavorful cilantro makes these savory pancakes unique. The coconut milk is also a great alternative for those trying to avoid dairy. I suggest making a few batches, freezing the pancakes, and toasting them when you need a handheld snack. Great for toddlers who eat on the run!


1 cup cassava flour

1 cup almond flour

1 15 oz. can full-fat coconut milk

1 tsp. salt

1/2 tsp. chili powder

1 fresh jalapeño pepper, stemmed, seeded and chopped

1 cup cilantro, washed, dried, and finely chopped

1 tbsp. coconut oil for frying, divided


1. In a large bowl, combine all of the ingredients except the jalapeños and cilantro.

2. Add in the jalapeños and cilantro and stir until combined.

3. Heat a nonstick skillet or a well-seasoned cast iron skillet over medium heat.

4. Add the coconut oil to the skillet, 1 tsp. at a time. 

5. When the oil is hot, pour in batter to make a few 3-inch pancakes and flip when golden brown, about 3 to 4 minutes on each side.

6. Repeat until all the batter is gone.

7. Make sure to check the insides by cutting a pancake in half before serving to make sure it’s fully cooked.

8. Serve with a sauce of your choice such as salsa or .guacamole.

Yield: About 20 pancakes

Have fun with these recipes and stay tuned for more simple snacks to whip up while you’re home. Stay safe and happy cooking!

About the Teacher

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Alma Schneider
Alma is a Licensed Clinical Social Worker, Cooking Coach and Food Blogger. She is the founder of Take... Read more