• 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.

Storage

• 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.