Ingredients
Scale
- 1–1/4 cup gluten-free rolled oats
- 1 ripe medium banana, mashed (about 3.2 oz)
- 1/4 cup unsweetened applesauce
- 2 tablespoons peanut butter or any nut butter
- 1 egg or 1 flax egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a medium bowl, combine the oats, mashed banana, applesauce, peanut butter, egg, vanilla extract, and ground cinnamon. Stir until well blended.
- Using a cookie scoop or spoon, place portions of dough onto the prepared baking sheet and flatten each cookie lightly.
- Bake for about 10 minutes, until golden around the edges.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Use very ripe bananas for natural sweetness. Mix in dark chocolate or dried fruit for added flavor. Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Keywords: toddler breakfast cookies, healthy cookies, gluten-free cookies, kid-friendly snacks, easy cookie recipe