Prep 5 mins
Cook 20 mins
I made these for my 10 month old son! i broke it apart into finger food size pieces and he gobbled it up! I plan on trying this with veggies as well! *NOTE: the oats look really dry but are fine after they are pureed. These are best warmed up a little and are more like a bread. The dough looks more like pancake batter.
- 1 cup quick oats
- 1⁄4 cup plus one tablespoon milk
- 1⁄4 teaspoon vanilla
- 1 mashed banana
- 3 tablespoons of melted organic butter
- 1⁄4 cup organic whole wheat flour
- preheat oven to 350.
- combine oats, milk, and vanilla. puree in a food mill or processor. *The oats will look really dry even with the liquid, but once they are pureed it is fine.
- add the mashed banana to the oats, puree.
- Add the melted butter and flour, puree. It look likes more pancake batter than cookie dough.
- Spoon onto a greased cookie sheet. bake for 20 minutes until the bottoms are golden brown.
Great sugarless cookie option, but not ideal for my 11 month old. They came out quite dense, so I have to break into very small bites for my daughter since it doesn't break down in her mouth. She does like them!
One of my go-to recipes! Not many sugarless recipes out there for infants/toddlers. Instead of butter, I used 1.5 spoons of applesauce; 1.5 spoons of oil for some of the times that I made this; worked out. Though a bit floppy when it was 3 spoons of applesauce. Added chocolate chips or chunks to a third of the batter, to share the cookies with my toddler or for us adults to eat. Tried with 50/50 coconut flour today, as suggested by Kathy O. They last about 2-3 days on the counter. In a mason jar or other well sealed container. Looove this recipe :)
I make this recipe in the mini muffin tins and they are the perfect size for little fingers and mouths. I use 50/50 coconut flour and all purpose flour. I have also used gluten free all purpose flour and they turn out great.