Healthy Oatmeal Toddler Breakfast Cookies
80kcal
Ingredients
Main Ingredients
- 1.25 cup gluten free rolled oats heart-healthy whole grains; good source of fiber
- 1 medium ripe banana, mashed (about 3.2 oz) natural sweetness and potassium; binds the cookies
- 0.25 cup unsweetened applesauce adds moisture without added sugar; a lower-fat binder
- 2 tbsp peanut butter or any nut butter protein and healthy fats to keep little tummies full
- 1 egg or substitute with 1 flax egg provides structure and extra protein
- 1 tsp vanilla extract enhances flavor naturally without extra sugar
- 0.25 tsp ground cinnamon warm flavor and antioxidant properties
Method
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a medium bowl, add the oats, mashed banana, applesauce, peanut butter (or any nut butter), egg (or flax egg), vanilla, and cinnamon. Stir until the batter is blended and combined.
- Use a cookie scoop or spoon to form 1½–2 tablespoon size cookie balls and place them onto the prepared baking sheet, leaving a little space between each.
- Flatten each cookie gently so they are about ½ inch thick for even baking.
- Bake for about 10 minutes or until the cookies are slightly golden around the edges.
- Remove from the baking sheet and let cool on a cooling rack before serving.
Notes
These cookies freeze well for up to 3 months. Use a ripe banana for natural sweetness and adjust moisture if cookies are dry.