Description
These Healthy Oatmeal Toddler Breakfast Cookies are a nutritious and naturally sweet snack perfect for little ones. Made with ripe bananas, oats, applesauce, and finely shredded carrot, these soft cookies are free from refined sugars and dairy, offering a wholesome start to the day or a satisfying between-meal treat.
Ingredients
Scale
Main Ingredients
- 2 ripe bananas, mashed
- 1 cup quick oats
- 1/4 cup unsweetened applesauce
- 1/4 cup finely shredded carrot
- 1/4 cup finely chopped raisins or dried cranberries
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- Pinch of salt (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mash Bananas: In a medium bowl, mash the ripe bananas until smooth, creating the base for your cookie dough.
- Mix Wet Ingredients: Stir in the unsweetened applesauce and vanilla extract into the mashed bananas, blending the flavors together.
- Add Dry Ingredients: Incorporate the quick oats, shredded carrot, chopped raisins or dried cranberries, ground cinnamon, ground nutmeg, and a pinch of salt if using. Mix well until all ingredients are thoroughly combined.
- Let Mixture Thicken: Allow the mixture to sit for about 5 minutes so it slightly thickens, improving the cookie texture.
- Form Cookies: Scoop tablespoon-sized portions of the mixture and shape them into small cookies on the prepared baking sheet. Flatten each cookie slightly using the back of a spoon.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the cookies are set and lightly golden on the bottom.
- Cool: Remove the cookies from the oven and let them cool completely before serving to ensure they hold their shape and are safe for toddlers.
Notes
- These cookies are soft and naturally sweet, making them ideal for toddlers.
- You can substitute mashed sweet potato or pumpkin for the banana to vary flavors and nutrients.
- Use finely chopped apple instead of raisins or dried cranberries for a different twist.
- Store cookies in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month to maintain freshness.
