These pear and prune oatmeal cookies are naturally sweetened and great for a make-ahead breakfast or snack for babies and toddlers! With healthy ingredients like prunes, chia seeds, pears and oats, these breakfast cookies are a feel-good choice for little ones with constipation. (gluten-free, dairy-free, egg-free option)
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Pear Prune Breakfast Cookies
If your little one tends to get backed up - a common occurrence for new eaters and many toddlers - this is a great recipe to have in your back pocket! Made with several ingredients that naturally help relieve constipation, including prunes, pears, and chia seeds, these cookies will help move things along in the form of a tasty snack. With no added sugar, these gluten- and dairy-free cookies are a treat you can feel good about giving to the littlest of eaters, that will help them feel better too!
Jump to:
- Pear Prune Breakfast Cookies
- What Is A Breakfast Cookie?
- Ingredients
- Step By Step Instructions
- Tips and Recipe Variations
- Storage and Reheating
- How To Serve Breakfast Cookies To Babies 6 Months and Up
- More Recipes That Help Relieve Constipation in Babies and Toddlers
- Pear Prune Oatmeal Breakfast Cookies for Baby and Toddler
What Is A Breakfast Cookie?
Breakfast cookies are soft baked cookies made with oatmeal and other wholesome ingredients instead of the usual mix of sugar, butter and flour. They are usually more akin to a granola bar or baked oatmeal than a dessert. They make a wonderful make-ahead breakfast or snack that you can feel good about feeding to little ones.
Ingredients
- Prune puree - homemade or store-bought
- Natural almond butter - the "drippy" kind made with just almonds and salt.
- Egg - If you must have egg-free you can leave it out, but it does help to keep the cookies together better
- Ripe pear - any variety will do
- Rolled oats, also called old fashioned oats - certified gluten-free if necessary
- Chia seeds
- Cinnamon and cardamom (you can leave out the cardamom if you don't have it)
- Baking powder
Helpful equipment: Baking sheet with a silicone baking mat or parchment, 2 tablespoon cookie scoop, coarse grater
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Using a large-hole grater, grate the pear and set aside.
- In a large bowl, whisk the prune puree, almond butter, egg and chia seeds.
- Stir in the oats, spices and baking powder.
- Stir in the grated pear.
- Scoop the batter by 2 tablespoon onto a baking sheet lined with parchment or a silicone baking mat. Use the back or your spoon to flatten the cookies into a cookie shape - they won't spread when baking.
- Bake at 350°F for 15 minutes. Let them cool on the baking sheet for 5-10 minutes before removing.
Tips and Recipe Variations
- Egg-free: If you have an egg allergy, you can leave the egg out, but the cookies will be a little more smushy. The help the chia seeds act more like a binder, stir 1 tablespoon of water into the chia seeds and let them soak for 5 minutes before making the recipe.
- Nut-free: I haven't tried a nut-free version, but I imagine they would work with sunflower seed butter.
- No cardamom? Leave it out or swap it for something else, such as ginger nutmeg. Or if you really love cardamom, double up on it and leave out the cinnamon!
- Sweet glaze: To be baby friendly, these cookies are not very sweet. For toddlers who need a little more sweetness, you can make a quick glaze by whisking together plain yogurt or Greek yogurt and a little bit of pre maple syrup and drizzle the mixture over the cookies.
- Cooling: Be sure to cool the cookies on the baking sheet for 5-10 minutes before trying to remove them, or they will fall apart.
Storage and Reheating
Store pear prune cookies in the refrigerator in an airtight container for up to 5 days. They also freeze well for up to 3 months. Thaw in the refrigerator overnight or on the counter for 30-60 minutes.
To reheat, pop one or two in the microwave for 15-30 seconds, or gently warm in the oven at 350 until warmed through. You can also serve them cold from the refrigerator, which is good for soothing teething gums!
How To Serve Breakfast Cookies To Babies 6 Months and Up
For baby led weaning babies who have not yet developed a pincer grasp, cut breakfast cookies into strips the width of your finger. This shape is easiest for beginning eaters to pick up. You can continue serving this way until you have a more mature eater on your hands who can take small bites, usually around 12 months, at which point you can feel free to give the whole cookie and encourage small bites.
More Recipes That Help Relieve Constipation in Babies and Toddlers
Read More: Foods To Help Relieve Constipation in Babies and Toddlers
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Pear Prune Oatmeal Breakfast Cookies for Baby and Toddler
These pear and prune oatmeal cookies are naturally sweetened and great for a make-ahead breakfast or snack for babies and toddlers! With healthy ingredients like prunes, chia seeds, pears and oats, these breakfast cookies are a feel-good choice for little ones with constipation. (gluten-free, dairy-free, egg-free option)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 cookies 1x
- Category: snack
- Method: baked
- Cuisine: baby/toddler
Ingredients
- 1 small pear (or ½ large), any variety
- ½ cup prune puree (try my homemade prune puree!)
- ¼ cup natural almond butter
- 1 large egg
- 1 tbsp chia seeds
- 1 cup rolled oats, certified gluten-free if necessary
- 1 tsp cinnamon
- ¼ tsp cardamom
- ½ tsp baking powder
Instructions
- Heat oven to 350°F. Line a baking sheet with parchment or a silicone baking mat.
- Remove the core and seeds from the pear. Grate the pear with a large-hole grater.
- In a large bowl, whisk the prune puree, almond butter, egg and chia seeds.
- Stir in the oats, cinnamon, cardamom and baking powder.
- Stir in the grater pear.
- Scoop the mixture by 2 tablespoon on the prepared baking sheet. Use the back of the scoop to flatten the cookies into a cookie shape - they will not spread during baking.
- Bake for 15 minutes. Remove the cookies from the oven and cool on the baking sheet for 5-10 minutes before trying to remove them from the baking sheet.
Notes
-
- Egg-free: If you have an egg allergy, you can leave the egg out, but the cookies will be a little more smushy. The help the chia seeds act more like a binder, stir 1 tablespoon of water into the chia seeds and let them soak for 5 minutes before making the recipe.
-
- Nut-free: If peanuts are okay, you can use natural peanut butter. I haven't tried a nut-free version, but you could try them with sunflower seed butter.
-
- No cardamom? Leave it out or swap it for something else, such as ginger nutmeg. Or if you really love cardamom, double up on it and leave out the cinnamon!
-
- Sweet glaze: To be baby friendly, these cookies are not very sweet. For toddlers who need a little more sweetness, you can make a quick glaze by whisking together plain yogurt or Greek yogurt and a little bit of pre maple syrup and drizzle the mixture over the cookies.
-
- Cooling: Be sure to cool the cookies on the baking sheet for 5-10 minutes before trying to remove them, or they will fall apart.
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