Description
Soft, nutrient-packed oatmeal cookies perfect for little hands. Made with wholesome ingredients like bananas, oats, and nut butter, these cookies are free from refined sugar and easily customizable for allergies.
Ingredients
Scale
For the Crust:
- For the cookies:
- 1 1/2 cups rolled oats (gluten-free if needed)
- 1 ripe banana, mashed
- 1/4 cup creamy almond butter (or sunflower seed butter for nut-free)
- 1 tbsp chia seeds
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- For optional add-ins:
- 2 tbsp mini dark chocolate chips (dairy-free if needed)
- 2 tbsp finely grated carrot or zucchini
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2. In a large bowl, mash the banana until smooth. Stir in almond butter, chia seeds, cinnamon, and vanilla.
- 3. Fold in oats until fully combined. If using, mix in chocolate chips or grated vegetables.
- 4. Scoop 1-tbsp portions onto baking sheet. Flatten slightly (cookies won’t spread).
- 5. Bake for 12-15 minutes until edges are golden. Cool completely before serving.
Notes
Store in airtight container for 3 days or freeze for 2 months. For babies under 12 months, omit chocolate chips or use finely chopped soft fruit instead. Cookies will be soft, not crunchy.