You can give definitely cookies to a baby or toddler when they are as easy and innocent as this recipe. They are just 5 simple, wholesome ingredients. And no added sweeteners! No sugar and no honey (which isn’t safe for babies under 1). But they do have whole grains, fruits and peanut butter for a good source of fat and protein. Peanut butter has been given the OK for babies under 1 by the American Academy of Pediatrics, but talk to your doctor if you have concerns or a history of food allergies. In fact, talk to your doctor in general about introducing foods. And then whip up these super soft, nutritious cookies for your little one! Feel free to snag one for yourself, too. They are tasty and you deserve a little treat and energy boost. It’s hard work being a mom of a little one! Wholesome, delicious and easy to make too! Just mix up the batter, drop it on the cookie sheet and bake. These are also naturally gluten-free (make sure you use certified gluten-free oats if that’s a concern), dairy free and vegan.
Ingredient Notes:
Oats: I use old fashioned rolled oats for this recipe. Quick cook oats would be fine here too, but I don’t recommend using steel cut oats. Bananas: The riper your bananas, the better, since that is the only sweetener in this recipe. Wait for them to get nice and brown. Peanut butter: You can certainly switch out the peanut butter and use almond butter or another nut butter in its place if you’d like or if you need this to be peanut-free.
And the best part of making homemade baby cookies is knowing exactly what you’re giving your little one. You control the ingredients. These baby cookies freeze great, too, so you can store any extras for a rainy day. Or a no-nap day. Or a cranky day. You just never know when you might need them! (In fact, might be a good idea to double the recipe. ) I made these baby cookies for both of my children and have continued making them well into the toddler years. They work as a snack and even as a fun breakfast. I find myself reaching for one at ALL times of day. (They’re also a great finger food for little ones.) Baby’s first cookie. ❤️ Go on, take a picture to document the occasion! Enjoy! XO, Kathryn P.S. Looking for more baby food ideas? Check out my other baby food recipes as well as my complete list of baby food resources, with links to all of my homemade baby food round-ups, tips and recommendations. And don’t miss my favorite baby and toddler finger foods. These baby cookies are definitely on the list! Oats: I use old fashioned rolled oats for this recipe. Quick cook oats would be fine here too, but I don’t recommend using steel cut oats. Bananas: The riper your bananas, the better, since that is the only sweetener in this recipe. Peanut butter: You can certainly switch out the peanut butter and use almond butter or another nut butter in its place if you’d like. Storage: Once cooled, store in a covered container in the refrigerator for up to 4-5 days. You can also freeze any extras. Place in a freezer safe container or ziplock bag, label and date it, and freeze for up to 3-4 months. Thaw overnight in the refrigerator.
