Description
These Healthy Oatmeal Toddler Breakfast Cookies are a nutritious and delicious way to start your little one’s day. Made with gluten-free oats, ripe banana, unsweetened applesauce, and natural nut butter, these cookies are naturally sweetened and packed with wholesome ingredients. Perfectly soft and toddler-friendly, they provide a balanced breakfast option that’s quick to prepare and bake.
Ingredients
Scale
Dry Ingredients
- 1¼ cup gluten free rolled oats
- ¼ teaspoon ground cinnamon
Wet Ingredients
- 1 ripe medium banana, mashed (about 3.2 oz)
- ¼ cup unsweetened applesauce
- 2 tablespoon peanut butter or any unsweetened nut butter
- 1 egg (or substitute with 1 flax egg)
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and to make cleanup easier.
- Mix Ingredients: In a medium bowl, combine the gluten-free rolled oats, mashed banana, unsweetened applesauce, peanut butter, egg (or flax egg substitute), vanilla extract, and ground cinnamon. Stir the mixture until all ingredients are thoroughly blended and form a sticky dough.
- Form Cookies: Using a cookie scoop, portion out 1½ to 2 tablespoon-sized amounts of the dough. Shape each into a ball and then flatten gently to about ½ inch thickness. Place the formed cookies evenly spaced on the prepared baking sheet.
- Bake: Bake the cookies in the preheated oven for approximately 10 minutes, or until the edges are slightly golden. Keep an eye on them as the baking time might vary slightly depending on your oven.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Cooling helps them set properly while maintaining their soft texture, perfect for toddlers.
Notes
- For a vegan alternative, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
- Ensure peanut butter or nut butter used is unsweetened and free of added salt for a healthier option.
- These cookies can be stored in an airtight container for up to 3 days or frozen for longer storage.
- If allergy concerns exist, substitute peanut butter with sunflower seed butter or omit nut butter entirely.
- Check the cookie size for toddler safety and adjust according to choking hazard guidelines.
