Healthy Oatmeal Toddler Breakfast Cookies
These Healthy Oatmeal Toddler Breakfast Cookies are nutritious and simple, perfect for kids and can be made gluten free and vegan.
Equipment
- oven
- baking sheet
- parchment paper
- medium bowl
- Cookie scoop or spoon
Ingredients
- 1 ¼ cup gluten free rolled oats
- 1 medium ripe banana, mashed (about 3.2 oz)
- ¼ cup unsweetened applesauce
- 2 tablespoon peanut butter or any nut butter (unsweetened preferred)
- 1 whole egg (or substitute with 1 flax egg)
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper, set aside.
- In a medium bowl, add the oats, mashed banana, applesauce, peanut butter (or any nut butter), egg, vanilla, and cinnamon. Stir until the batter is blended and combined.
- Use a cookie scoop or spoon to form the 1-½ - 2 tablespoon size cookie balls and place onto the baking sheet. Flatten the cookies so they are all about ½ inch thick.
- Bake for about 10 minutes or until they are slightly golden around the edges. Remove from the cookie sheet and let cool.
Notes
These cookies can be stored in the fridge in an airtight container for up to 5 days. To freeze, place cookies in a freezer friendly container or bag and store for up to 3 months.
Nutrition
Serving: 1cookieCalories: 72kcalCarbohydrates: 9.7gProtein: 2.8gFat: 2.6gSaturated Fat: 0.5gCholesterol: 16mgSodium: 8mgPotassium: 83mgFiber: 1.4gSugar: 2.4gCalcium: 8mgIron: 1mg
Tried this recipe?Let us know how it was!