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Apple Banana Oat Cookies – Soft & Wholesome (8+ Months)
These Apple Banana Oat Cookies are soft, nourishing and perfect for babies 8 months and up, toddlers and older kids. Made with just ripe bananas, applesauce, oats and a splash of almond milk — no added sugar, no eggs and no flour — they’re gentle on little gums and make an ideal choice for baby-led weaning (BLW), quick breakfasts and on-the-go snacks.
Why Apple Banana Oat Cookies Are Great for Kids
- BLW-friendly: Soft, easy to grasp and perfect as a first finger food.
- Naturally sweet: Sweetened only with fruit, no added sugar.
- Soft texture: Gentle on babies’ gums and easy for toddlers to chew.
- Allergy-friendly: Dairy-free, egg-free, flour-free and gluten-free (if using certified GF oats). Can be nut-free with oat or coconut milk.
- Meal prep approved: Store and freeze well for quick grab-and-go snacks.
Ingredients
- 2 ripe bananas (the riper, the better)
- 1/3 cup unsweetened applesauce
- 1/4 cup almond milk or non-dairy milk of choice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 1/4 cups instant or rolled oats
Directions
- Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper.
- In a mixing bowl, mash the ripe bananas until smooth.
- Add the applesauce, almond milk and vanilla extract. Stir until well combined.
- Add the oats and cinnamon, then mix until everything is evenly combined and you have a thick, scoopable mixture.
- Scoop out spoonfuls of the mixture and use two spoons to shape each into a cookie on the baking sheet, about 1½ inches wide.
- Bake for 12–13 minutes, or until the cookies are set and lightly golden on the bottom.
- Let cool for about 10 minutes, then serve and enjoy!
Serving Suggestions
For babies 8–10 months: Break the cookies into small, manageable pieces. Serve with soft fruit like steamed pear or some plain yogurt.
For toddlers: Serve whole or halved. Add a thin smear of nut butter or yogurt on top for extra nutrients.
Storage Notes
Refrigerate in an airtight container for up to 3 days.
To freeze, place cookies in a single layer to freeze, then transfer to a freezer bag for up to 1 month. Thaw at room temperature or warm gently before serving.
