If you are searching for a wholesome and gentle treat for your little one, this Basic Banana Oat Baby Cookies Recipe is an absolute winner. These cookies are bursting with natural sweetness from ripe bananas, combined with the hearty goodness of oats and the subtle hint of vanilla, making them an easy favorite for babies starting solids. Not only are they super simple to make with just a handful of ingredients, but they also have a soft, tender texture perfect for tiny developing palates. I love how nourishing and fuss-free this recipe is, and I’m excited to share all my tips so you can whip up these delightful baby cookies in no time.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient is carefully chosen to bring the right balance of flavor, texture, and nutrition without overwhelming your baby’s senses. From chia seeds that create natural binding to the creamy sweetness of banana, every element works harmoniously.
- Chia seeds: These soak up water and form a gel, acting as the ideal natural binder in place of eggs.
- Water: Used to hydrate the chia seeds so they develop the perfect jelly-like consistency.
- Bananas (approx 2 medium): Ripe bananas bring natural sweetness and moisture, which keep the cookies soft and tasty.
- Vanilla extract (½ tsp): Adds a warm, comforting flavor without any sharpness.
- Oats (1 cup / 100 grams): Offer gentle fiber and a mild nuttiness; blitzing them can create a smoother cookie if desired.
- Plain flour (¾ cup): Gives structure while keeping the cookie tender and not too dense.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Basic Banana Oat Baby Cookies Recipe
Step 1: Prepare the Chia Gel
Begin by mixing the chia seeds with water and letting them sit for about 10 to 15 minutes. This resting period allows the chia seeds to soak up liquid and form a thick gel, which will act as a wonderful binder for the dough. It’s a natural and allergy-friendly alternative that makes these cookies perfect for little ones.
Step 2: Optional – Create Oat Flour
If your baby prefers a smoother texture, blitz the rolled oats in a food processor until finely ground into a soft oat flour. This step isn’t necessary but can make the cookies even more tender and less crumbly, easing your baby’s chewing experience.
Step 3: Mash the Bananas
In a medium-sized bowl, mash the ripe bananas until mostly smooth. The riper the bananas, the sweeter and more flavorful the cookies will be. Bananas also keep the dough wonderfully moist, contributing to that soft cookie texture your baby will love.
Step 4: Combine Wet Ingredients
Stir the chia seed gel and vanilla extract into the mashed bananas. The vanilla adds a gentle warmth that complements the banana, enhancing the overall flavor without overpowering it.
Step 5: Mix Dry Ingredients into the Wet
Add the oats (whole or ground) and plain flour to your banana mixture. Mix thoroughly until you have a sticky, moist cookie dough. This dough will be soft but manageable, perfect for shaping into small cookies.
Step 6: Shape the Cookies
Using a tablespoon, scoop out portions of dough and drop them onto a baking tray lined with baking paper. The mixture will be sticky, so dampening your hands slightly will help in shaping the cookies. You should get about 20 cookie dollops from this recipe.
Step 7: Bake and Cool
Preheat your oven to 180°C (about 360°F) and bake the cookies for 25 to 30 minutes. Once baked, allow them to cool completely before serving to ensure they maintain their soft, melt-in-the-mouth texture safe for little ones to enjoy.
How to Serve Basic Banana Oat Baby Cookies Recipe
Garnishes
While these cookies are delightful on their own, a light dusting of finely ground cinnamon or even a tiny smear of natural nut butter can add an extra layer of flavor and nutritional boost, tailored to your baby’s age and dietary needs.
Side Dishes
Pair these baby cookies with a small bowl of yogurt or fresh fruit purée for a wholesome snack that combines soft textures and gentle sweetness, making snack time both tasty and nutritious.
Creative Ways to Present
Make snack time extra special by placing these cookies in colorful muffin liners or layering them with slices of banana and a dab of unsweetened applesauce on a toddler-friendly platter. It’s a fun way to encourage little hands to reach for a healthy bite!
Make Ahead and Storage
Storing Leftovers
These cookies keep well in an airtight container at room temperature for up to two days. This is perfect if you want to bake ahead for quick snacks during the day, but remember they will be softest when freshly baked.
Freezing
For longer storage, freeze the cookies in a sealed container or bag for up to three months. Freezing locks in freshness and allows you to have nutritious snacks ready whenever you need them.
Reheating
When you’re ready to enjoy frozen cookies, simply thaw them at room temperature or briefly warm them in the oven for a few minutes. Avoid microwaving as it can dry them out. The goal is to maintain that perfect soft texture babies love.
FAQs
Can I use other flours instead of plain flour?
Absolutely! You can substitute plain flour with gluten-free alternatives like rice flour or oat flour if your baby has gluten sensitivities. Just keep in mind the texture may vary slightly.
Are these cookies suitable for babies with allergies?
Since this recipe uses simple ingredients like bananas, oats, and chia seeds, it is generally safe for many babies. Still, always consult your pediatrician if your baby has known allergies or sensitivities.
How ripe should the bananas be?
The bananas should be very ripe, with plenty of brown spots. This ensures maximum sweetness and moisture, which helps achieve the perfect soft cookie consistency.
Can I add other flavors or ingredients?
You can experiment by adding small amounts of cinnamon, nut powder (once introduced safely), or finely grated apple. Just be cautious with new ingredients to ensure your baby tolerates them well.
What if my dough is too dry or too wet?
If the dough feels too dry and crumbly, add a teaspoon of water or mashed banana. If too wet and sticky, sprinkle a little more flour until it becomes easier to handle.
Final Thoughts
I can’t recommend the Basic Banana Oat Baby Cookies Recipe enough for parents looking for a simple, wholesome homemade treat. It’s so rewarding to see babies enjoy something both nutritious and delicious, and this recipe makes that possible with ease. Give it a try, and I bet these soft, sweet cookies will become a favorite in your household, too!
PrintBasic Banana Oat Baby Cookies Recipe
These Basic Banana Oat Baby Cookies are a wholesome, naturally sweet treat perfect for little ones. Made with ripe bananas, oats, chia seeds, and a hint of vanilla, these cookies are soft, nutritious, and easy to prepare. They are ideal for introducing babies to solid foods with simple, natural ingredients and no added sugar or salt.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 20 cookies
- Category: Baby Food
- Method: Baking
- Cuisine: Universal
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1 Tbsp chia seeds
- 3 Tbsp water
- 250 g banana (approx 2 medium bananas)
- ½ tsp vanilla extract
Dry Ingredients
- 1 cup oats (100 grams)
- ¾ cup plain flour
Instructions
- Prep Chia Seeds: Combine chia seeds with water in a small bowl and leave to stand for 10-15 minutes until the mixture forms a gel-like consistency, which acts as a natural binder for the cookies.
- Optional Oat Preparation: For a softer, smoother cookie, blitz the rolled oats into a fine oat flour using a blender or food processor. This step is optional depending on the desired texture.
- Mix Wet Ingredients: In a medium bowl, mash the bananas thoroughly until smooth. Stir in the soaked chia seed gel and vanilla extract to combine well.
- Add Dry Ingredients: Add the oats (whole or ground) and plain flour to the banana mixture. Mix thoroughly until a moist, sticky cookie dough forms.
- Form Cookies: Using a tablespoon, scoop portions of the dough and place them onto a baking tray lined with parchment paper. Due to the sticky dough, dampening your hands can help form rough cookie shapes. This recipe yields approximately 20 cookies.
- Bake: Preheat your oven to 180°C (approximately 360°F). Bake the cookies for 25-30 minutes until they set with a soft texture.
- Cool and Store: Allow the cookies to cool completely on the tray. Store them in an airtight container for up to 2 days or freeze for up to 3 months. Thaw before serving as needed.
Notes
- You can grind the oats for a softer texture or leave them whole for a more textured bite.
- Damp hands help in shaping sticky dough to avoid mess and ensure even-sized cookies.
- Make sure the bananas are ripe for natural sweetness and easier mashing.
- These cookies have a naturally soft texture—do not expect a crunchy cookie.
- Store in airtight containers to maintain freshness or freeze for longer storage.
