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    Home » Breakfast

    Healthy Oatmeal Toddler Breakfast Cookies

    Published: Oct 6, 2021 · Modified: May 24, 2022 by Katelyn | With Sweet Honey · This post may contain affiliate links 4 Comments

    Jump to Recipe Print Recipe

    If you're looking for a quick breakfast for your little one, this is a great option! These healthy oatmeal toddler breakfast cookies are full of nutrients, no sugar added, and made with only a few simple ingredients. You can also make them gluten free, dairy free and vegan! Who said you can’t have a cookie for breakfast?!

    stack of oatmeal breakfast cookies on a white plate

    Healthier Breakfast Cookie

    There has been a lot going on at our house lately with work and taking care of a busy toddler so convenience meals have been a top priority. When I came up with these healthy oatmeal breakfast cookies, I was looking for a make-ahead option that my daughter would enjoy.

    I know what you’re thinking...cookies for breakfast?! Yes! They are cookies but they are not like traditional cookies because they are not packed with sugar. I’ll go over the ingredients below but these cookies are gluten free, dairy free, and can also be made vegan.

    Are you looking for more kid friendly recipes? Check out our applesauce baby pancakes and kid friendly recipes.

    oatmeal cookies on a white plate with milk in a jar beside it
    Jump to:
    • Healthier Breakfast Cookie
    • Adults can eat them too!
    • Ingredients for healthy oatmeal toddler breakfast cookies
    • How to make healthy oatmeal toddler breakfast cookies
    • Optional Mix-Ins
    • How to store breakfast cookies
    • More breakfast recipes with oats:
    • Healthy Oatmeal Toddler Breakfast Cookies

    Adults can eat them too!

    I know I said I created these cookies for my toddler but that doesn’t mean adults can’t eat them too. They’re great for anybody looking for a no added sugar option. You can also enjoy these oatmeal cookies any time of the day. They’re simple enough to make for a quick snack or grab-and-go breakfast. If you want to make them sweeter, consider adding one of the mix-ins I go over in the section below.

    Ingredients for healthy oatmeal toddler breakfast cookies

    The ingredient list for these breakfast cookies is pretty short. I go over some optional mix-ins in the section below but for the basic breakfast cookie, there are only seven ingredients.

    overhead of oatmeal breakfast cookie ingredients

    Here's what you'll need:

    • Rolled Oats: I use gluten free rolled oats in our cookies but you could use regular if you don’t follow a gluten free diet. I’ve only tested this recipe with rolled oats and recommend them instead of quick oats. The quick oats should still work but it will produce a different texture.
    • Banana: These cookies are a great way to use ripe bananas! Quick tip: if you have a ripe banana that you don’t want to use right away, store in the freezer to use later in a recipe or smoothie!
    • Applesauce: I recommend using unsweetened applesauce for no added sugar.
    • Nut Butter: any nut butter should work here but I’d opt for the natural or no added sugar versions.
    • Egg: If you want to make these cookies vegan you can use one flax egg instead of the regular egg. 
    • Vanilla Extract: just a little bit of vanilla flavoring to the cookie.
    • Cinnamon: ground cinnamon is a great way to add some flavor to this simple cookie that children love.
    oatmeal in a small bowl, surrounded by other ingredients in small bowls

    How to make healthy oatmeal toddler breakfast cookies

    Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper, set aside.

    Step 2: In a medium bowl, add the oats, mashed banana, applesauce, peanut butter (or any nut butter), egg, vanilla, and cinnamon. Stir until the batter is blended and combined.

    un-mixed cookie ingredients in a mixing bowl
    oatmeal cookie dough mixed in a white mixing bowl with a small spatula

    Step 3: Use a cookie scoop or spoon to form the 1-½ - 2 tablespoon size cookie balls and place onto the baking sheet. Flatten the cookies so they are all about ½ inch thick.

    oatmeal cookie dough lined up on a baking sheet with parchment paper

    Step 4: Bake for about 10 minutes or until they are slightly golden around the edges. Remove from the cookie sheet and let cool.

    oatmeal cookies lined up in rows on a cooling rack

    Optional Mix-Ins

    Some optional mix-ins for this cookie are listed below. Of course, if you’re making these for your baby or toddler, only add mix-ins that are appropriate for their age and dietary needs.

    Mix-in options:

    • Chocolate chips (vegan or regular)
    • Chopped nuts (walnuts, almonds, pecans)
    • Dried fruit (cranberries, dates, raisins)
    • Coconut flakes

    How to store breakfast cookies

    These cookies can be stored in the fridge in an airtight container. They should last up to 5 days. To freeze, simply place the cooled cookies in a freezer friendly container or bag and store for up to 3 months

    More breakfast recipes with oats:

    • Applesauce Baby Pancakes
    • How to Make Baby Oatmeal
    • Peanut Butter Overnight Oats
    • Blueberry Banana Baked Oatmeal Cups
    • Strawberry Almond Baked Oatmeal

    Did you like this recipe? Let me know in the comments below. Also check out my Instagram and Pinterest for more food photography inspiration and recipes!

    If you’d like to stay in the know about all things With Sweet Honey, please consider subscribing to our newsletter!

    This post contains affiliate links. Thank you for supporting With Sweet Honey!

    stack of oatmeal breakfast cookies on a white plate

    Healthy Oatmeal Toddler Breakfast Cookies

    These kid friendly breakfast cookies are packed with nutrients and made with only a few simple ingredients. You can also make them gluten free and vegan!
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: gluten free cookies, oatmeal breakfast cookies, toddler cookies
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 10 cookies
    72 Katelyn | With Sweet Honey

    Ingredients

    • 1-¼ cup gluten free rolled oats
    • 1 ripe medium banana, mashed (about 3.2 oz)
    • ¼ cup unsweetened applesauce
    • 2 tbsp peanut butter or any nut butter (I use unsweetened nut butter)
    • 1 egg
    • 1 tsp vanilla extract
    • ¼ tsp ground cinnamon

    Instructions

    • Preheat the oven to 350°F. Line a baking sheet with parchment paper, set aside.
    • In a medium bowl, add the oats, mashed banana, applesauce, peanut butter (or any nut butter), egg, vanilla, and cinnamon. Stir until the batter is blended and combined.
    • Use a cookie scoop or spoon to form the 1-½ - 2 tablespoon size cookie balls and place onto the baking sheet. Flatten the cookies so they are all about ½ inch thick.
    • Bake for about 10 minutes or until they are slightly golden around the edges. Remove from the cookie sheet and let cool.

    Notes

    These cookies can be stored in the fridge in an airtight container for up to 5 days. To freeze, place cookies in a freezer friendly container or bag and store for up to 3 months.
    Tried this recipe?Tag @withsweethoney on Instagram!

    Nutrition

    Serving: 1cookie | Calories: 72kcal | Carbohydrates: 9.7g | Protein: 2.8g | Fat: 2.6g | Saturated Fat: 0.5g | Cholesterol: 16mg | Sodium: 8mg | Potassium: 83mg | Fiber: 1.4g | Sugar: 2.4g | Calcium: 8mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. Aubree

      July 23, 2022 at 11:51 am

      5 stars
      Hello! These were delicious! Me and my husband loved these! My 1yr old daughter's digestion doesn't do well with bananas tho. Can I maybe sub the banana with Strawberries or some other fruit so she can enjoy them too? Thanks! ❤️

      Reply
      • Katelyn | With Sweet Honey

        July 29, 2022 at 2:14 pm

        Hi Aubree! Thanks you for your feedback! I haven't tested this recipe without the banana yet but I'd recommend substituting the banana with more applesauce. I'd increase the applesauce to 1/2 cup instead of 1/4 cup and see if that works. Another thing you could try is using pumpkin puree instead of banana for a pumpkin flavored oatmeal cookie. Hope this helps!

        Reply
    2. Lily

      August 02, 2022 at 12:53 pm

      5 stars
      Made them with regular rolled oats and sunflower butter (nut-free school) and my daughter LOVES them! So quick and easy to make too. Thank you!

      Reply
      • Katelyn | With Sweet Honey

        August 02, 2022 at 1:31 pm

        So glad to hear, thank you!

        Reply

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    Hi, I'm Katelyn! I create gluten-free, dairy-free, and paleo recipes that are easy and delicious. Food should make you feel good, and I hope my recipes inspire you to try something new. Happy cooking!

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