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Updated: September 27, 2021/ First Posted: September 28, 2021Amy Palanjian Leave a Comment

Bake up a nourishing snack to share with the littles with this super easy Baby Cookies recipe. With a few flavor options—and a chance to use up lingering baby food purees including sweet potato, apple, and banana!—these are both nutritious and yummy.

Baby Cookies

Made with just a few wholesome ingredients, these little nuggets are a great baby snack. They’re also a perfect way to use up purees, which can be handy if you find yourself with extras.

I have three main flavor options—banana, sweet potato, and apple—but you can really use any flavor of puree that you or baby likes.

With a simple method and quick cooking time, you can meal prep this snack to have on hand (in the freezer, even) for babies and one year olds.

TIP: I recently bought the “wrong” flavor of applesauce pouch for my kids and used them up in these cookies. Hooray!

Ingredients You Need

To make this recipe, you’ll need:

TIP: You can really use any baby food puree, pouch, or flavor of applesauce you want. As long as it’s about the same consistency as applesauce or mashed banana, it will work.

Step-by-Step Instructions

Here’s a look at how to make this recipe. Scroll down to the end of this post for the full recipe.

1. Mash the banana or sweet potato, if needed.
2. Stir the dry ingredients together.
3. Stir the dry ingredients together with the wet ingredients.
4. Portion out into balls and press flat. Bake

TIP: These cook quickly, but don’t brown much. Expect them to feel firm to the touch.

Frequently Asked Questions

Best Tips for Success

• Store in an airtight container for up to 5 days in the fridge or at room temperature. Alternatively, let cool to room temperature, then freeze for up to 3 months in a freezer bag. Thaw at room temperature.
• Be sure to use very ripe bananas with a lot of brown spots for the best flavor. 
• If you’d like to make these cookies a little sweeter, you can add 1-2 tablespoons maple syrup to the batter.
• You can use an egg OR nut or seed butter that’s at room temperature (or warm it very briefly) so it’s easy to stir. The only difference is that the egg version is slightly softer.
• If you only have old-fashioned rolled oats, you can grind them briefly in the food processor or blender to make quick oats.
• Serve with a drink and dice up if needed for your child if they need help taking bites.
• Gluten-free: Use certified gluten-free rolled oats.
• Nut-free: Use sunflower seed butter.
• Egg-free: Use a nut or seed butter.
• You may also like Healthy Banana Cookies, Applesauce Cookies, Banana Breakfast Cookies, and Sweet Potato Teething Biscuits.

I’d love to hear your feedback if you try this recipe, so please comment and rate the recipe below!

Favorite Baby Cookies (3 Ways)

Amy Palanjian

You can use any puree that you like the flavor of in this recipe—it works best with purees that are the consistency of mashed banana or mashed sweet potato. See the Notes at the bottom of the recipe for flavor ideas.

Prep Time 10 mins

Cook Time 8 mins

Total Time 18 mins

Course Snack

Cuisine American

Servings 15

Calories 31 kcal

Ingredients 

US CustomaryMetric

 

1x2x3x

• 1 cup quick oats
• 1/2 cup mashed banana (about 1 medium very ripe banana), sweet potato, or applesauce
• 1 egg (or almond butter, sunflower seed butter, or peanut butter at room temperature so it’s easy to stir)
• 3/4 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon vanilla extract

Instructions 

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

• Mash the banana or sweet potato as needed. Add all ingredients to a bowl and blend well with a fork.

• (If using pumpkin puree, you may want to add 1-2 tablespoons pure maple syrup as pumpkin puree is not very naturally sweet.)

• Scoop and drop 1-tablespoon-size balls of the batter onto the prepared baking sheet. Press slightly to flatten to about 1/2-inch thick.

• Bake for 8-10 minutes, or until cookies are lightly golden brown around the edges and firm to the touch. (Do not over bake.)

• Remove from oven and let cool on a wire rack.

• Serve immediately or store.

Notes

• Store in an airtight container for up to 5 days in the fridge or at room temperature. Alternatively, let cool to room temperature, then freeze for up to 3 months in a freezer bag. Thaw at room temperature.
• Be sure to use very ripe bananas with a lot of brown spots for the best flavor. 
• If you’d like to make these cookies a little sweeter, you can add 1-2 tablespoons maple syrup to the batter.
• You can use an egg OR nut or seed butter that’s at room temperature (or warm it very briefly) so it’s easy to stir.
• If you only have old-fashioned rolled oats, you can grind them briefly in the food processor or blender to make quick oats.
• Gluten-free: Use certified gluten-free rolled oats.
• Nut-free: Use sunflower seed butter.
• If you want to serve them to a BLW-baby starting after 6 months, you can make them a little larger by flattening them a little more or make each one with 2 tablespoons of batter. You can serve to a baby over 9 months and encourage them to take bites and/or cut them into small pieces. And they’re great for one year olds too!
•  

Nutrition

Serving: 2cookiesCalories: 31kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 14mgPotassium: 45mgFiber: 1gSugar: 1gVitamin A: 3IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Filder Under:Baby Food, Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Recipes, Snacks, Vegan, Vegetarian