This “recipe” is so simple it doesn’t even feel like it should be called a recipe, but I wanted to share it for all my fellow toddler moms out there. I know many of us can struggle with your little one’s eating- whether they are a picky eater, just want to eat snacks or don’t want to sit down long to eat. These breakfast cookies only include three ingredients, all of which I think most moms would feel good about. Not only does Nicholas love having these cookies for a snack, he also really liked helping me make them which made it a fun activity we can do together. If you have a child with allergies, these cookies are free of major allergens so are a great option to get your little one in the kitchen too! While I am calling these cookies toddler approved, I will say I’ve eaten my fair share and like them for an on the go option too! Because they are packed with oats, they are a great option for nursing moms- I’m thinking I’ll t
Hope you get the chance to make these cookies with your little ones! If you do, I’d love to hear about it!
PS- is there anything cuter than a little toddler hand reaching in for a cookie 🙂 ?
Makes one dozen cookies
- Two ripe bananas
- One and a half cups of quick oats
- 1/3 of a cup raisins (can sub in dried cranberries or mini chocolate chips if that is more your thing)
Preheat oven to 350 Degrees F.
Prepare your baking sheet by covering with parchment paper or cooking spray.
In a large mixing bowl, mash the two bananas using a fork.
Add in oats and mix together until it looks like a very thick dough.
Add in raisins or other toppings and combine.
Using a tablespoon or cookie scoop, drop the dough onto prepared baking sheet in a cookie shape. These cookies will not change shape, so if you have them as balls or flatten out, that is the shape they will cook in.
Bake for 12-15 minutes or until set and slightly golden around the edges.
Cool and enjoy with your little one!