Favorite Baby Cookies

5 from 11 votes

You can use any puree that you like the flavor of in this recipe—it works best with purees that are the consistency of mashed banana or mashed sweet potato.

Prep Time10

Cook Time8

Total Time18

Course: Snack

Cuisine: American

Servings:

Calories: 31kcal

Author: Amy Palanjian

Equipment

Ingredients

1 cup quick oats
1/2 cup mashed banana (about 1 medium very ripe banana), mashed sweet potato, or fruit puree
1 egg (OR 2 tablespoons or almond butter, sunflower seed butter, or peanut butter at room temperature so it's easy to stir)
3/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Mash the banana or sweet potato as needed.
Add all ingredients to a bowl and blend well with a fork.
Scoop and drop 1-tablespoon-size balls of the batter onto the prepared baking sheet. Press slightly to flatten to about 1/2-inch thick.
Bake for 8-10 minutes, or until cookies are lightly golden brown around the edges and firm to the touch. (Do not over bake.)
Remove from oven and let cool on a wire rack.
Serve immediately or store.

Video

Notes

Store cookies in an airtight container for up to 5 days in the fridge or at room temperature. Alternatively, let cool to room temperature, then freeze for up to 3 months in a freezer bag; thaw at room temperature.
Be sure to use very ripe bananas with a lot of brown spots for the best flavor.
If you’d like to make these cookies a little sweeter, you can add 1-2 tablespoons maple syrup to the batter.
You can use an egg OR 2 tablespoons nut or seed butter that's at room temperature (or warmed very briefly so it's easy to stir).
Substitute sweet potato or applesauce for the banana. You can also use pumpkin puree, but if you do, add a little maple syrup to ensure it's sweet enough.
If you have only old-fashioned rolled oats, you can grind them briefly in the food processor or blender to make quick oats.
Gluten-free: Use certified gluten-free rolled oats.
Nut-free: Use sunflower seed butter.
If you want to serve these cookies for baby-led weaning after 6 months, make them a little larger by flattening them a little more or using 2 tablespoons of batter per cookie. You can serve to a baby over 9 months and encourage them to take bites and/or cut them into small pieces. And they're great for one year olds too!

Nutrition