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.
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!
Sonia says
Did you try soaking? I’m considering doing the same !
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 😉