These Baby Cookies are easy 3 ingredients Banana oat cookies perfect for babies from 8 months starting solid foods. They are naturally allergy-friendly and made without eggs, dairy, and no sugar added.
What Are Baby Cookies?
Baby cookies are soft cookies perfect for babies in stage 2 or stage 3 of solids.
They are natural cookies made with banana and oats, no sugar added.
How To Make Baby Cookies
Baby cookies are soft oat banana cookies easy to make with just 3 ingredients.
All you need to make these cookies are:
- Ripe Bananas – The darker the banana skin, the sweeter the cookies will be. Babies love sweet food, but they don’t need added sugar, so using ripe bananas to sweeten cookies is a great natural way to provide homemade baked goods to them.
- Quick Oats – It’s the finer version of old-fashioned oats, this makes the cookies easier to eat by kids and avoid choking hazard from rolled oats.
- Any grated vegetables like carrots, zucchini, or berries like blueberries or raspberries.
Making The Baby Cookie Batter
First, peel and mash the banana on a chopping board into a thin puree.
Add the mashed bananas to a large mixing bowl, then add the quick oats.
Stir, pressing the ingredients together to make a sticky, wet cookie batter.
If too dry, simply add more mashed banana.
This batter is pretty versatile. You can also add some other ingredients to add texture, flavors, or proteins.
For example, you can stir in the cookie dough 1 to 2 tablespoons of peanut butter or almond butter to introduce nuts to babies.
For older kids, you can also add 1 teaspoon of vanilla extract, 1 teaspoon of chia seeds, 1/2 teaspoon of cinnamon, or some sweetener like 1 or 2 tablespoons of coconut sugar or maple syrup.
Varying The Flavors
It’s totally optional, but if you want to introduce different flavors to your baby, split the batter evenly into 3 bowls.
Then, add 1 or 2 tablespoons of one of the below fruits and vegetables in each bowl to create different cookie flavors:
- Grated carrots
- Grated zucchini
Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.
Slightly oil the paper with coconut oil or olive oil.
Use a small cookie dough scoop to scoop out some cookie dough onto the baking sheet.
Then, use your fingers or the back of a spoon to press and flatten down the dough into a disc.
The thinner, the crispier they get, so I like to keep the cookies a bit thick to be moist in the center and easy to eat by babies.
Bake in the center rack of the oven for 8 to 12 minutes or until just golden brown on the outside but soft in the middle.
Don’t overbake, or they get crispy and dry on the edge, which can be a bit more challenging as a baby-led weaning cookie.
But, if you are making these cookies for older kids, you can bake them longer, so they get crispy on the sides.
You can store the cookies in a sealed box at room temperature for 1 to 2 days or up to 4 days in the fridge.
These cookies freeze very well too, and they are great for meal-prepping baby snacks or a kid’s lunchbox.
Simply thaw the cookies at room temperature the day before.
Below are some swaps ideas to make these cookies with different flavors or ingredients:
- Banana-Free – You can replace the mashed banana with the same amount of mashed sweet potato puree, unsweetened apple sauce, or mashed pumpkin puree, or use half/half.
- Oat-Free – You can use millet flakes in this recipe instead of oats or baby cereal, but you may need to add way more as baby cereal is not as liquid absorbent as oats.
- Gluten-Free – Use a gluten-free certified oat brand.
Frequently Asked Questions
Below are some answers to your most common questions about this baby recipe.
When Should I Give Baby Cookies To Kids?
These baby cookies are pretty soft but still a bit rough on the edge and better for stage 2 or stage 3 when babies are already used to solid food.
Have you made these baby cookies recipe? Share a comment or review below to connect with me.
- 2 large Bananas
- 1 ¾ cup Quick Oats not old-fashioned oats
- 1-2 tablespoons Berries or grated carrots/zucchinis
- Preheat oven to 350°F (180°C). Line a baking tray with parchment paper. Oil paper with coconut oil. Set aside.
- In a large mixing bowl, mash the banana into a smooth puree and stir in quick oats.
- The batter should be wet and evenly combined. If too dry, add more mashed bananas.
- Divide batter evenly into 3 bowls, and in each bowl stir in 1-2 tablespoons of any berries or grated vegetables. Stir to incorporate into the cookie dough.
- Use a small cookie dough scoop to scoop out cookie dough onto the baking tray, leaving half thumb between each cookie. They won't expand in the oven.
- Slightly press the cookies with your finger, not too thin to keep them moist and soft in the center.
- Bake for 8-12 minutes or until golden brown on the sides. Don't over-bake for babies or the cookies gets dry and rough on the edge and can cause a choking hazard. Bake until just golden brown and still soft and moist.
- Let the cookies cool down on a wire rack, then store them for up to 4 days in the fridge in a sealed container or up to 1 month in the freezer in zip lock bags. Thaw at room temperature the day before.