Description

These Healthy Oatmeal Toddler Breakfast Cookies are a nutritious and delicious way to start your little one’s day. Made with wholesome ingredients like gluten-free oats, mashed banana, unsweetened applesauce, and peanut butter, these cookies are naturally sweetened and packed with fiber and protein. Perfectly sized for toddlers, they provide a convenient, on-the-go breakfast or snack option that you can feel good about.

Ingredients

Scale

Dry Ingredients

1-¼ 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 nut butter (unsweetened)
1 egg (or substitute with 1 flax egg)
1 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and help with easy cleanup.
Mix ingredients: In a medium bowl, combine the gluten-free rolled oats, mashed banana, unsweetened applesauce, peanut butter, egg, vanilla extract, and ground cinnamon. Stir everything together until the mixture is well blended and forms a sticky dough.
Form cookies: Use a cookie scoop or spoon to portion out about 1½ to 2 tablespoons of the mixture per cookie. Place the cookie balls on the prepared baking sheet and flatten each one gently to about ½ inch thick, shaping them into cookie rounds.
Bake cookies: Bake the cookies in the preheated oven for approximately 10 minutes or until they become slightly golden around the edges. This ensures they are cooked through yet remain soft for toddler-friendly texture.
Cool: Remove the baking sheet from the oven and let the cookies cool completely. Cooling helps them set up properly and makes them easier to handle and eat.

Notes

You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan option.
Ensure the peanut butter or nut butter you use is unsweetened and unsalted for healthier cookies suitable for toddlers.
Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For a nut-free variation, substitute the peanut butter with sunflower seed butter or omit it altogether, adding a little extra applesauce for moisture.