3 ingredients are all you need to make these soft and delicious vegan banana oatmeal cookies. Made without egg, flour, dairy, or added sugar, they are allergy-friendly and the perfect breakfast or snack for babies and toddlers!
Combining banana and oats to make no-fuss cookies is not a new concept. But the recipes I've tried were either too crispy or chewy. I thought they were delicious bc I love all textures, but I wanted to come up with the perfect baby cookies!
So I set out to find the perfect ratio of banana to oats and the best type of oats to produce the desired soft texture for babies.
Jump to:
Basic Baby Cookies with Banana
Ingredients
Rolled oats: This is my favorite variety of oats for these cookies. You can also use quick oats. More on this below.
Banana: Need 1 cup mashed, about 240 grams, or 2 medium bananas. The riper they are, the sweeter the cookies will be. I personally don't like them too ripe.
Instructions
The recipe calls for 1 cup rolled or old-fashioned oats. You're going to pulse ½ cup in a food processor/blender and grind into flour. The other remaining ½ cup you're going to stir in with banana along with the oat flour and cinnamon.
Tips on Achieving Desired Texture
The Different Types of Oats
Finding the perfect type of oats and how much to use are what took the most experimentation! Before I get into the nitty gritty, I know there's a lot of confusion surrounding the different types of oats so hope this is helpful!
For more infographics like this one as well as baby/toddler feeding tips, head on over to my Instagram page @kidfriendly.meals.
Best Oats to use for Baby Cookies
Now, here's the rundown of what I discovered:
Let's move through texture from softest to chewiest.
Quick oats: These will soak up the banana more so will produce the softest cookies. Most ideal for babies who are just starting solids.
Rolled oats:
- Using ½ oat flour and ½ rolled oats: This produced my personal favorite texture and firmness. Will make for a great teething cookie too. You can certainly purchase oat flour but buying oats in bulk and making it yourself (super easy to do!) is more economical.
- Using all rolled oats: Perhaps you don't have oat flour and want to skip the extra step of making it yourself. This is fine but the texture will be crispier and denser. What you can do is mix with banana and let the batter sit for at least 20 minutes or so to help the oats soften up.
- Using all oat flour: What I don't recommend is blending the entire amount to make oat flour. You'll end up with a sticky, gummy texture. However, it works perfectly for these banana protein pancakes!
Steel cut oats: will not work here but they're great to have in your pantry!
Tips for Success
- No need to mash the bananas completely. You might enjoy having some chunks throughout the cookies. We sure do!
- Control how sweet you want the cookies to be by using the right bananas. The more ripe they are, the sweeter they will be. You can also use frozen bananas. Either thaw on the counter or reheat for 15-20 seconds until they’re mashable but not completely thawed.
- After you mix all the ingredients, let it sit for 5 minutes or so. This will help soften the rolled oats.
- Using a large spoon is easiest to scoop the batter and transfer to the prepared baking sheet.
- The cookies will not change shape much during baking, so create the cookie shape you desire. Don't flatten them too much.
- The basic banana oatmeal cookies are going to be the softest. The more add-ins, the firmer the cookies will become.
Peanut Butter Banana Cookies
Peanut butter and banana. Need I say more? These are my husband's favorite out of the 3 cookies shared here. They are more filling than the basic banana oatmeal cookies is a wonderful way to incorporate more healthy fats into your baby/toddler's diet.
Ingredients and Instructions
To the basic banana cookie recipe, you're just going to add in ¼ cup peanut butter (or any nut or seed butter of choice). Tahini would work really well here too!
Carrot Banana Oatmeal Cookies
And here's C and my favorite version! The grated carrots add texture, sweetness, and moisture making the cookies softer, chewier, sweeter, and more nutritious!
Ingredients and Instructions
To the basic banana cookie recipe, you're going to add ½ cup grated carrots, ground walnuts (or other nuts/seeds of choice. Here's a tutorial), and vanilla extract. You can also add in some coconut if you'd like!
For older babies and children, you can add finely chopped walnuts.
As you can see, the cookies don't spread during cooking so be sure to shape them the way you want them to come out.
How to Serve to Babies
They don't need any teeth to enjoy these cookies. They can easily be sucked/gummed. Here's another super soft and moist cookie to try! Sweet Potato Chickpea Cookies
I would count these cookies as a high-calorie food. Here's how to build a well-balanced plate to help meet their nutritional needs.
For younger babies, you can start by offering ⅓-1/2 of the cookie and then serve more following your baby's lead.
Is your baby 6 months old and up?
Learn all the secrets to starting solids safely while optimizing nutrition!
Storage Suggestions
The cookies are gorgeous when they first come out of the oven. And as they cool, will shrink and become darker in color. It's just the nature of how the oats and banana interact with each other.
Store the cooled cookies in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week. Once you refrigerate, the cookies will become wetter. They won't be much of a looker at this point, just wanted to warn you ;). But still delicious!
Can also freeze for up to 3 months. Here's how I like to freeze all my baked goods.
Other Baby Oat Recipes
- Banana protein pancakes
- Microwave Egg Oatmeals
- Vegetable Baby Oatmeals
- Healthy Baby and Toddler Muffins
- Banana Date Bread
- Zucchini Bread Breakfast Cookies
- Sweet and Savory Overnight Oats
Do you want to minimize picky eating and set a solid foundation for a lifetime of healthy eating habits?
Check out this 3 month mastering self-feeding program! It’s the closest thing to me being in your kitchen
3 Ingredient Baby Cookies
Ingredients
BASIC BANANA OATMEAL COOKIES
- 1 cup (100g) rolled oats total - ½ cup (50g) ground into flour, and ½ cup (50g) stir in to the batter
- 1 cup (240g) ripe banana, about 2 medium banana
- ½ teaspoon cinnamon
PEANUT BUTTER BANANA OATMEAL COOKIES
- ¼ cup smooth peanut butter, natural-style
CARROT BANANA OATMEAL COOKIES
- ½ cup (48g) grated carrots
- 1 tablespoons finely chopped walnuts
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prepare a cookie sheet by either lining with parchment paper or lightly greasing it. Set aside.
- Add ½ cup of rolled oats to a food processor or blender and blend into a flour. You can also use oat flour if you have it.
- In a large bowl, combine all the ingredients.
- Scoop the batter using a large spoon and transfer to prepared cookie sheet. They won't change shape during cooking so be sure to form into the shape you want them. You'll end up with 8-9 cookies.
- Bake for 10-12 minutes. Remove from oven and cool on a wire rack.
Notes
- No need to mash the bananas completely. You might enjoy having some chunks throughout the cookies. We sure do!
- Control how sweet you want the cookies to be by using the right bananas. The more ripe they are, the sweeter they will be. You can also use frozen bananas. Either thaw on the counter or reheat for 15-20 seconds until they’re mashable but not completely thawed.
- After you mix all the ingredients, let it sit for 5 minutes or so. This will help soften the rolled oats.
- Using a large spoon is easiest to scoop the batter and transfer to the prepared baking sheet.
- The cookies will not change shape much during baking, so create the cookie shape you desire. Don't flatten them too much.
- The basic banana oatmeal cookies are going to be the softest. The more add-ins, the firmer the cookies will become.
- Store the cooled cookies in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week. Once you refrigerate, the cookies will become wetter. Can freeze for up to 3 months.
Juliet says
Thank you - these were quick, easy, and delicious! My little one seemed to love them! The texture is really good. Great idea to blend half the oats!
Min says
So happy to hear!!
Jenny says
These cookies are delicious! I used half frozen and half fresh bananas(and microwaved the frozen ones for 15 sec as recommended). I used a kitchen scale to get the amount just right. I also added the optional 1/4 cup peanut butter. I used 1/2 cup oat flour and 1/2 cup of rolled oats. I'm not sure if my extra runny natural peanut butter that was to blame, but after they were cooled (after 12 minutes in pre-heated oven) I found they still contained goopy wet batter. So I reheated the oven and baked again - for at least another 6+ minutes or so. I kept checking them to make sure they were firming up. In the end they did, and were delicious 🙂 Will make again and again! I plan to freeze the extras!
Kerry says
My 10 month old devoured these! I did the regular banana oat recipe, no add-ins.
Min says
Yay!!! love hearing this!
Lyne says
Love these!
Min says
I'm so glad!
Brenda G says
Hi Min! May I know how’s the texture of the baked cookies supposed to be like? Is it supposed to be chewy and soft or crunchy instead? I’ve tried making the basic banana oatmeal cookie and it turned out soft and chewy, just wanted to confirm if I’ve underbaked them >.<
Min says
Hi! Yes def soft and chewy!
Brenda G says
Thanks for confirming Min! 🙂
Natalia says
Hi can I use frozen bananas for this recipe? or need to be fresh??
Thank you!!
Jenny says
They can be frozen! Min has a note about how to do this on her recipe. I used half fresh/half frozen in my latest batch.
Jozefeen says
Hi i really want to make this for my grandbaby, but do you think its okay to mail this cookies? I think Priority Mail takes 2-3 days from CA to MI.
Min says
Hi! That is so so incredibly thoughtful of you! Made me miss my grandma who's in heaven right now. I want to say that it probably will be ok but the color will turn quite dark. These are so easy to make perhaps you can pack the ingredients along with the recipe and a card?
Chantelle says
Hi! Thank you for all your lovely recipes. Would like to ask if it’s alright to soak the rolled oats overnight to remove the phytic acid before baking? Or would this alter the cookie texture?
Min says
I haven't tried but I imagine it will be fine! Let me know how they turn out if you try!
Melinda says
These are great! I did both add-ins (but no walnuts). Easy snack for the baby and the preschooler!
Also, when I read that they don't change shape during baking, I had the idea to use cookie cutters... and it worked! Just a simple small heart shape, but it was perfect for Valentine's Day 🙂
Michelle says
Hi Min, thank you for sharing the recipes. I have a question though how should the batter/dough look like? I’m new in baking so would like to know the consistency. Should it be dry or watery?
Min says
It's more in between
Shimizu says
Thank you Min
I’m excited to try your recipe, my baby has allergy so I’m sowing more time making her food. These cookies recipe will be perfect for her
Min says
I hope you guys enjoy!
Jennifer says
Can’t wait to try these with my 7 month old baby 💙 If I use quick oats, I don’t need to roll in flour and blend? No teeth just yet
Min says
no need!
joanaestevam16@gmail.com says
Hi min what temp the should i set the oven ?
Min says
Hi! It's in the recipe card - 350°F 😉
Kayla says
What age would be appropriate to introduce these at?
Min says
6 months and up!
Sabine says
My nearly 11 month baby can be a bit picky with textures and chewing, but he loved the banana/oatmeal/cinnamon cookie! He kept saying more! Haha! Can't wait to try the other versions too!
Min says
Yay!!
E says
These are fantastic and very forgiving! I usually make them with both the carrot and nut butter (I use a cashew/chia/almond mix). I also substitute 1/2 cup baby 'ancient grains' porridge which is oat, amaranth, quinoa and rice flour for the 1/2 cup oat flour. When I"m really lazy I just squish the mixture into a slice tray and then cut up in finger shapes for my toddler's breakfast. He adores them. Thank you for the great recipe.
E says
Oops I forgot to indicate that I use the baby porridge mix as it has added iron. Since my toddler doesn't like to eat much meat, it's a great way to boost his iron.
Min says
Thank you for sharing!
Julie says
Thanks Min! Ok I'll try that out. Do you mean you just thaw in the fridge overnight and give it to bub cold? Many thanks!
Deanna says
A hit w my 2yo, husband, mom and other adult family friends! Thanks for sharing! (I did add semi-sweet chocolate chips and 🤌🏼) simple and whole ingredients but still tastes like a cookie.
Deanna says
Also wanted to add, I’ve made them just using 1 cup of whole oats (not blended) and still amazing!
Min says
awesome! Thanks for sharing!!
Liz says
One of my favorites! I love all of your muffin recipes as well but when I'm too tired on Sunday evenings to make snacks for the week, this one is my to-go! I put sunflower butter to make it allergen friendly and mostly add carrots. The only was my kid eats carrots is in your recipes, genius!
Min says
I'm with you! Whenever I feel exhausted I always turn to this one!
Julie says
Tried making the peanut butter banana cookie recently and made a big freezer stash. When I reheat in the microwave from frozen, the cookie goes quite hard. What am I doing wrong?? (Have tried heating for shorter and longer amount of time, but cookie still very hard, not moist and soft)
Min says
Hi! I would actually thaw in the fridge overnight and reheat very briefly if you want to. I never do. Hope this helps!
Jennifer says
Every time I make a different version of these my baby & toddler love them. Super simple and such a better choice of a snack then some crackers or a cheese stick etc. thank you!
Min says
So versatile, right?
Kelly Phu says
These are SOOO yummy and SO easy!!! We all love them! Thank you for this simple recipe 🙂
Min says
You're welcome! EASY and nutritious recipes are what I want to continue delivering 😉
Jasmin says
I love these cookies. They’re a staple in our household 💛
Min says
So glad!
Esther C says
This is my all time favorite recipe! I always send the link to my friends who are struggling with baby food to try this easy and yummy recipe.
Min says
Thank you so much!
Ambre Thomson says
I love this recipe! So easy and I always have some made up in the freezer.
Mae says
Hi how do you reheat if it came from the freezer? Thank you 🙂
Min says
I would thaw in the fridge and enjoy without reheating. Or take out and let it come to room temperature
Ashley says
Such a great snack for the whole family!
Emily says
The BEST and easiest cookies. Ever. I always try to make triple batches and freeze some for an easy grab, since they warm up so easily!
Min says
They really do, don't they? We love to enjoy them with some nut butter or yogurt in the morning to add an extra oomph
Melinda says
So good! Worked well for my 7-month-old. Only thing I would do differently next time is make the dough blobs into the typical finger-shaped baby-led weaning shapes that's easy for little ones to grab.
Min says
a great idea!
Elise says
Hi! (I'm a baking newbie) Is it possible to replace the oat flour/ground oats with all purpose flour? Thanks!
Min says
HI! You can but the texture will be different. Still tasty!
Momma May says
I made these this morning since oat flour and banana puree were one of my son's favorite starter foods and he LOVES them. I might have to make a bigger batch next time cause i could eat the whole tray myself lol.
Min says
haha that's a good problem to have, yes? 😉 Yay!!
Anj says
Hello! What’s your preferred oven temp to bake these cookies? 😀
Min says
Hi! It's in the recipe at the very bottom 350F 😉
Nic says
made the 3 ingredient banana cookie and they were a hit in my family! Need to make more. Thank you for sharing these amazing recipes. So yummy!
Min says
Oh this makes me so happy!Thanks for sharing 😉
Fran says
Could I add chia seeds to the batter? Baby girl loves banana but she gets been getting blocked up lately 🙁
Min says
Sure!
Eman Chan says
How do you reheat the cookies out from fridge?
Min says
I normally don't. Just take it out several minutes before. But you can reheat in the microwave for no more than 10 seconds
Cecilia says
Hi Min these look great!
Question - do you squeeze excess liquid out from the carrots?
Min says
I normally do but for these I didn't and they turned out great!
siobhain sturno says
we made the carrot version and my little guy (7 months) loved them! so fast and easy. we will try the peanut butter version next.
Min says
That one's C and my fav too version too! Hope you guys love the pb one as well ;). Going to make it with almond butter soon!
Anna says
Me and my boy loved them!!
Min says
I'm SOO glad to hear!! Amazing how easy it is to whip up too, right?!
May says
I made them today - so good! My 1yo loved them. Would it be possible to make then with applesauce instead of banana?
Min says
So glad you guys enjoyed these! I haven't tried but I imagine it'd work. Unfortunately am unable to tell you exactly how much you'll need. Let me know if you try!!