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.
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.