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 added sugar, 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?!
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.
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.
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.
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.
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.
Step 4: Bake for about 10 minutes or until they are slightly golden around the edges. Remove from the cookie sheet and let cool.
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.
- 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 for up to 5 days. They can also be stored at room temperature for up to 2-3 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
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Healthy Oatmeal Toddler Breakfast Cookies
- 1-¼ cup gluten free rolled oats
- 1 ripe medium banana, mashed (about 3.2 oz)
- ¼ cup unsweetened applesauce
- 2 tablespoon peanut butter or any nut butter (I use unsweetened nut butter)
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 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.