Description
Soft, nutritious oatmeal cookies packed with wholesome ingredients perfect for little hands. No added sugar, dairy-free, and easily customizable with favorite add-ins like mashed banana or nut butter.
Ingredients
Scale
For the Crust:
- For the base:
- 1 cup rolled oats (gluten-free if needed)
- 1/2 cup oat flour (blend rolled oats until fine)
- 1 ripe banana, mashed (or 1/4 cup unsweetened applesauce)
- 1 tbsp almond butter (or sunflower seed butter for nut-free)
- 1 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- For optional add-ins:
- 2 tbsp chia seeds or ground flaxseed
- 2 tbsp finely grated carrot or zucchini
- 1 tbsp hemp seeds
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2. In a large bowl, mash the banana until smooth. Stir in almond butter, coconut oil, and vanilla.
- 3. Add oats, oat flour, cinnamon, and any optional add-ins. Mix until a thick dough forms (add 1-2 tsp water if too dry).
- 4. Scoop 1-tbsp portions onto the baking sheet. Flatten gently into 1/2-inch thick circles (cookies won’t spread).
- 5. Bake for 12-15 minutes until edges are golden. Cool completely before serving.
Notes
Storage: Keep in an airtight container for 3 days at room temperature or freeze for up to 2 months. For babies under 12 months, omit chia seeds or ensure they’re finely ground to reduce choking risk.