With only 4 ingredients and no added sugar, these peanut butter banana oatmeal cookies are a healthy snack or breakfast for baby led weaning and toddlers. Customize them with your choice of mix-ins, and feel good about what your little one is eating! (gluten-free, dairy-free, and egg-free)
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Baby Peanut Butter Oatmeal Cookies
If you need an easy, healthy make-ahead breakfast or snack for your little one, these peanut butter banana oatmeal cookies are the perfect recipe! And when I say easy, I mean easy. They have only 4 ingredients, use only one bowl, and take just 15 minutes to make. They're also a nutritious choice for little ones: they have no added sugar, are sweetened only with banana, and include wholesome, filling ingredients like all-natural peanut butter and oats. The soft, chewy texture is great for baby led weaning babies, and the peanut butter keeps the allergen exposure up to reduce the risk of developing a food allergy. Add mini chocolate chips to a few, and your toddler will devour them, too!
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Ingredients
- Very ripe banana (brown is good!) You'll need ¾ cup after mashing, which is about 1 large or 2 small bananas.
- Peanut butter - grab the natural, drippy kind made with just peanuts and salt
- Quick oats - These are the best texture for little ones. Use certified gluten-free if needed.
- Vanilla - optional, but adds a nice hint of flavor
Helpful Equipment: Baking sheet, parchment paper, 3 tablespoon (#20) cookie scoop
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Mash the banana well to get it as smooth as you can.
- Mix in the peanut butter and vanilla until well combined.
- Stir in the oats.
- Scoop the mixture by 3 tablespoon scoops onto a parchment-lined baking sheet. Use the back of the scoop to flatten the cookies since they will not spread while baking.
- Bake at 350°F for 10-12 minutes. Let them cool for a few minutes before removing them from the baking sheet.
Mix-In Options
Stir in the following after the oats for different flavors:
- Fresh blueberries (shown)
- Mini chocolate chips (shown) - for toddlers over 1 year since they have added sugar
- Other ideas: Fresh raspberries or chopped strawberries, cinnamon, finely shredded coconut
Storage and Reheating
Since these cookies have no added sugar, they need to be refrigerated. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
You can reheat them in the microwave for 15 seconds, in the oven at 350°F, or in the air fryer or toaster oven on the lowest setting for a few minutes. You can also just serve them cold! They'll feel good on a teething baby's gums.
How To Serve Peanut Butter Oatmeal Cookies To Babies 6 Months and Up
These cookies are great because the soft texture is perfect for baby led weaning. For babies 6 months and up who do not have a pincer grasp, cut cookies into strips the width of 1-2 adult fingers. You can also leave them whole. Both of these methods are easier to grasp for the youngest eaters.
For babies who have a pincer grasp, which usually develops around 9 months, you can cut these cookies into small bite sized pieces (about the size of your fingernail), or continue to offer whole and encourage taking small bites.
More Healthy Cookie Recipes for Babies
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4 Ingredient Peanut Butter Banana Oatmeal Cookies (3 Ways!)
With only 4 ingredients and no added sugar, these peanut butter banana oatmeal cookies are a healthy snack or breakfast for baby led weaning and toddlers. Customize them with your choice of mix-ins, and feel good about what your little one is eating! (gluten-free, dairy-free, and egg-free)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 cookies 1x
- Category: snack
- Method: baked
- Cuisine: baby/toddler
Ingredients
- 1 large or 2 small very ripe bananas (¾ cup mashed)
- ¼ cup natural peanut butter (the drippy kind with just peanuts and salt)
- 1 tsp vanilla extract
- 1 cup quick oats
- Optional mix-ins: ¼ cup blueberries or ¼ cup chocolate chips (for toddlers and older)
Instructions
- Heat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, mash the banana well, getting out as many lumps as possible.
- Mix in the egg and vanilla well.
- Stir in the oats. Stir in any mix-ins, if you're using them.
- Scoop the dough by 3 tablespoon scoops onto the baking sheet. Flatten with the back of your spoon into cookie shapes, since they will not spread while baking.
- Bake for 10-12 minutes. Cool on the baking sheet for a few minutes before removing or storing.
Notes
- The riper the banana, the sweeter the cookies will be, so go for bananas that have at least some brown spots.
- Store cookies in the refrigerator in an airtight container for up to 5 days.
- Note: These cookies are not sweet or crispy like a traditional cookie. They are more akin to a soft granola bar and are meant to be a healthy option for babies and toddlers.
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