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Home » Baby/Kid-Friendly Recipes » 3 Ingredient Banana Cookies for Babies

3 Ingredient Banana Cookies for Babies

By Min On May 18, 2020, Updated November 12, 2020

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four carrot walnut oatmeal cookies stacked

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!

four basic banana oatmeal cookies stacked

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.

Contents
  • Basic Baby Banana Cookies
    • Ingredients
    • Instructions
  • Tips on Achieving Desired Texture
    • The Different Types of Oats
    • Which Type to Use for these Banana Oatmeal Cookies
  • Baker’s Tips
  • Peanut Butter Banana Cookies
    • Ingredients and Instructions
  • Carrot Banana Oatmeal Cookies
    • Ingredients and Instructions
  • How to Serve to Babies
  • Storage Suggestions
  • Other Baby Oat Recipes

Basic Baby Banana Cookies

Ingredients

ingredients for the basic banana cookies on a wooden board

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

on the left oat flour in food processor and on the right all the ingredients inside a large glass bowl

The recipe calls for 1 cup rolled or old-fashioned oats. You’re going to pulse 1/2 cup in a food processor/blender and grind into flour. The other remaining 1/2 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

an infographic titled oats 101 showing steel cut, rolled, and quick oats with descriptions underneath

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.

Which Type to Use for these Banana Oatmeal Cookies

basic banana cookie with a bite taken out of it

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 1/2 oat flour and 1/2 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.

Steel cut oats: will not work here but they’re great to have in your pantry!

Baker’s Tips

  • 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

on the left the ingredients for the peanut butter version on a wooden board and on the right four baked cookies stacked

To the basic banana cookie recipe, you’re just going to add in 1/4 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

on the left ingredients for the carrot cookie version on a wooden board and on the right all the ingredients combined in a large glass bowl

To the basic banana cookie recipe, you’re going to add 1/2 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.

on the left uncooked cookies on a lined baking sheet and on the right cooked cookes

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 1/3-1/2 of the cookie and then serve more following your baby’s lead.

Storage Suggestions

a close up shot of carrot cookie version with a bite taken out of it

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

  • Healthy Blueberry Blender Baby Muffins
  • Banana Date Bread
  • Zucchini Bread Breakfast Cookies
  • Sweet and Savory Overnight Oats
  • Southwestern Oat Muffins

Did you make this baby and toddler-friendly 3 Ingredient Banana Cookies for Babies? Follow me on Instagram post a photo and tag me, post a photo on my Facebook page, or save it to Pinterest. I love to see what you’re making! 

four carrot oatmeal cookies stacked

3 Ingredient Banana Cookies for Babies

3 ingredients are all you need to make these soft and delicious vegan banana oatmeal cookies. They are the perfect breakfast or snack for babies!
4.93 from 13 votes
Print Pin
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8
Author: Min | MJ and Hungryman

Ingredients

BASIC BANANA OATMEAL COOKIES

  • 1 cup (100g) rolled oats total – 1/2 cup (50g) ground into flour, and 1/2 cup (50g) stir in to the batter
  • 1 cup (240g) ripe banana, about 2 medium banana
  • 1/2 teaspoon cinnamon

PEANUT BUTTER BANANA OATMEAL COOKIES

  • 1/4 cup smooth peanut butter, natural-style

CARROT BANANA OATMEAL COOKIES

  • 1/2 cup (48g) grated carrots
  • 1 tablespoons chopped walnuts
  • 1/2 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 1/2 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.
 
 
Nutrition facts are for the basic cookies
 

Nutrition

Calories: 65kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Sodium: 1mg | Potassium: 143mg | Fiber: 2g | Sugar: 4g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 1mg
Course Breakfast, Dessert, Snack
Cuisine American
Diet Gluten Free
Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!
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Filed Under: Appetizers & Snacks, Baby/Kid-Friendly Recipes, popular, Recipes, Snacks/Baking

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About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our miracle baby, Caleb. Currently, I’m having a ton of fun feeding his little tummy and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

Reader Interactions

Comments

  1. May says

    May 18, 2020 at 5:25 pm

    I made them today – so good! My 1yo loved them. Would it be possible to make then with applesauce instead of banana?

    • Min says

      May 18, 2020 at 7:33 pm

      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!!

  2. Anna says

    May 19, 2020 at 6:54 am

    5 stars
    Me and my boy loved them!!

    • Min says

      May 19, 2020 at 7:00 am

      I’m SOO glad to hear!! Amazing how easy it is to whip up too, right?!

  3. siobhain sturno says

    May 20, 2020 at 6:35 am

    4 stars
    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

      May 20, 2020 at 7:07 am

      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!

  4. Cecilia says

    May 27, 2020 at 4:33 pm

    Hi Min these look great!

    Question – do you squeeze excess liquid out from the carrots?

    • Min says

      June 1, 2020 at 12:34 pm

      I normally do but for these I didn’t and they turned out great!

  5. Eman Chan says

    May 29, 2020 at 10:29 pm

    How do you reheat the cookies out from fridge?

    • Min says

      June 1, 2020 at 12:34 pm

      I normally don’t. Just take it out several minutes before. But you can reheat in the microwave for no more than 10 seconds

  6. Fran says

    June 6, 2020 at 1:19 pm

    Could I add chia seeds to the batter? Baby girl loves banana but she gets been getting blocked up lately 🙁

    • Min says

      June 25, 2020 at 1:27 pm

      Sure!

  7. Nic says

    June 9, 2020 at 6:25 pm

    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

      June 9, 2020 at 7:59 pm

      Oh this makes me so happy!Thanks for sharing 😉

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