Soft Banana Oat Toddler Cookies

Ingredients

• 1 large ripe banana, peeled
• 3/4 cup certified gluten-free rolled oats
• 1 tablespoon neutral oil or melted coconut oil
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract (optional)

Method & Instructions

1. 1

   Wash hands and heat oven to 350°F (180°C). Line a baking sheet with parchment paper so cookies release easily.

2. 2

   Place oats in a blender or food processor and blend for 20 to 30 seconds until they look like a coarse flour.

3. 3

   In a medium mixing bowl, mash the banana with a fork for 1 to 2 minutes until no visible chunks remain and the mixture looks smooth and glossy.

4. 4

   Add oat flour, oil, cinnamon, and vanilla if using.

5. 5

   Stir with a spoon until the dough looks thick and holds its shape. The dough should scoop like thick oatmeal and not pour.

6. 6

   Use a tablespoon measure to scoop dough onto the lined baking sheet. Place scoops about 2 inches apart.

7. 7

   Press each scoop with the back of a damp spoon until cookies reach about 1/2 inch thickness and 2 inches width. Thinner cookies bake more evenly for toddlers.

8. 8

   Bake at 350°F (180°C) for 10 to 12 minutes until edges look light golden and centers feel firm but soft when pressed lightly with a finger.

9. 9

   Remove the baking sheet from the oven and let cookies cool on the sheet for 5 minutes so they firm up.

10. 10

    Transfer cookies to a wire rack and cool to room temperature. The texture should feel soft and bend easily without cracking.

11. 11

    Before serving, break cookies into small pieces about 1/2 inch for newer eaters.

12. 12

    IMPORTANT: Always serve cookies once they cool fully and test texture between your fingers to confirm a soft, squishable texture while your toddler sits upright.

Allergen Information

Storage & Preparation Notes