Made with just a few wholesome ingredients, these healthy oatmeal cookies are a great baby snack. They’re also a perfect way to use up homemade baby food purees, which can be handy if you find yourself with extra. I have three main flavor options—banana, sweet potato, and apple—but you can really use any flavor of puree that you or baby likes. With a simple method and quick cooking time, you can meal prep this snack to have on hand (in the freezer, even) for babies and one year olds. I even recently bought the “wrong” flavor of applesauce pouch for my kids and used them up in these cookies. Hooray! (You may also like Baby Pasta, Baby Oatmeal, Homemade Granola Bars, and Baby Muffins as more easy baby meals.)
Ingredients You Need
To make this Baby Cookies recipe, you’ll need to have the following ingredients on hand and ready to go. Sign up for our email updates to get tips and ideas sent to your inbox.
Mashed banana, sweet potato puree, or applesauce (or other baby food puree) to add moisture and naturally sweet flavor. Quick oats: The finer texture helps the batter hold together better. Or you can grind up rolled oats in the food processor. Egg: Or you can use almond butter, sunflower seed butter, or peanut butter. Baking powder, cinnamon, and vanilla extract.
TIP: You can really use any baby food puree, pouch, or flavor of applesauce you want. As long as it’s about the same consistency as applesauce or mashed banana, it will work.
Step-by-Step Instructions
Here’s a look at how to make this baby cookie recipe. Scroll down to the end of this post for the full information, including the amounts and the timing. TIP: These cook quickly but don’t brown much, and they remain pretty soft to the touch.
How to Store
Store these Baby Cookies, once fully cooled, 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.
Best Tips for Success
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 nut or seed butter that’s at room temperature (or warmed very briefly so it’s easy to stir). The only difference is that the egg version is slightly softer. If you have only old-fashioned rolled oats, you can grind them briefly in the food processor or blender to make quick oats. Serve cookies with a drink and dice them up if needed for your child if they need help taking bites. See the Notes at the end of the recipe for allergy swaps. Try my Sweet Potato Teething Biscuits and Healthy Pumpkin Cookies as other great cookies for littles, too.
I’d love to hear your feedback if you try this recipe, so please comment and rate the recipe below!
Healthy Banana Cookies
Favorite Applesauce Cookies (with Oats and Cinnamon)
Banana Oatmeal Breakfast Cookies
Sweet Potato Teething Biscuits
This post was first published September 2021.
