Banana, Pear and Oat Toddler Cookies. Say goodbye to processed snacks! These healthy toddler cookies are allergy friendly and contain no added sugar, honey or sweetener making them a healthy snack that toddlers love!
These mini oat cookies can be whipped up very quickly which makes them perfect when you are out of snacks for hungry tummies. They contain no wheat, dairy, eggs or sugar so are allergy and intolerance friendly.
**2017 update** This post has been popular since it was originally posted in November 2016. I have had many happy emails from mums who have kids with allergens saying their toddlers love these! This recipe has been slightly modified and has now been updated with a video.
These healthy oat cookies are naturally sweetened with fruit and cinnamon, which means no added sugar, honey or sweeteners. The banana in them makes them nice and soft so they can be easy to eat for little ones that don’t have a full set of teeth yet.
I have used rolled oats in this recipe but if your your child is still weaning then rolled oats may be a bit too chewy so you can easily replace these with quick oats.
After the events of last couple of weeks with an earthquake in New Zealand and an astounding election result in the US, things including me have felt a little shaken up and writing about food has seemed rather trivial. Last week I just didn’t have the heart to write an upbeat blog post………so I didn’t. My heart goes out to the people of New Zealand who’s lives have been changed forever by this recent earthquake.
When mother nature strikes it is always a reminder how fast life can change, to be grateful for what we have and to tell our loved ones that we love them. When feeling unnerved I always turn to making food as it helps me stay centered and I find it relaxing. In the past couple of weeks while making food I have been reflecting on how lucky I am to have an abundance of clean fresh food to make and to be able to feed my family nutritious meals – not everyone is so lucky unfortunately. On that note, make the most of every moment folks!
Love Food Nourish Nutrition Info at a glance:
- The wholegrain oats in these oat bites will help give your little ones sustained energy and a good dose of healthy fibre. Oats are very nutritious, they are a good source of various nutrients such as manganese, molybendum, phosphoropus, magnesium, copper, vitamin B1, biotin, chromium and zinc.
- I have used ground flaxseed in these oat bites, flaxseed is one of the richest sources of plant based omega 3 essential fatty acids called alpha linolenic acid (ALA).
- Bananas are an excellent source of potassium and vitamin B6, they are also a good source of vitamin C, manganese, biotin and copper.
- Pears are high in antioxidants, vitamin C, copper, vitamin K and fibre.
For other healthy recipes for kids you may like to check out the following posts:
50 Healthy Snacks for Kids that are Gluten, Dairy & Refined Sugar Free
Veggie Egg Muffins with Pesto
Paleo Nut Bars with Goji Berries
Banana Almond Cookie Dough Bites
Raw Gingerbread Cookie Bites
I was inspired to make these oat cookies by My Fussy Eater. Here you will find lots of great ideas for kids recipes and as the name suggests for fussy eaters.
Have a lovely week!
How to make the healthy Toddler Oat Cookies:
Serves 14 Oat Cookies
Healthy oat cookies naturally sweetened with fruit for toddlers.
5 minPrep Time
14 minCook Time
19 minTotal Time
- 1 medium sized banana (1/2 cup mashed)
- 1 cup rolled oats (choose gluten free oats if needed)
- 1/2 cup grated pear
- 1/4 cup organic apple juice
- 1 Tbspn ground flaxseed
- 2 tspn cinnamon
- Preheat oven to 180°C/350°F.
- Mash banana in a large bowl with a fork.
- Add oats, grated pear, apple juice, ground flaxseed and cinnamon. Mix everything together until well combined.
- Line a baking tray with parchment or baking paper.
- Get a spoonful of the mixture and gently form into a ball so is shaped like a cookie.
- Place the cookie balls onto the tray spaced evenly. Press down gently on each ball with the bottom of a glass to gently flatten.
- Bake for 12-14 minutes until golden brown.
- Store in an airtight container for up to 3 days. These can also be frozen and thawed when needed.