If you’re looking for a quick breakfast for your child, this is a great option! These healthy oatmeal toddler breakfast cookies are packed with nutrients and made with only a few simple ingredients. You can also make them gluten free and vegan! Who said you can’t have an oatmeal cookie for breakfast?!
Cookies for breakfast?
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 child would enjoy. I know what you’re thinking…cookies for breakfast?! Yes! They are cookies but they are not like traditional cookies and 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.
I say these are toddler and kid breakfast cookies but that doesn’t mean adults can’t eat them too! They are great for anybody looking for a no added sugar option. Also they don’t have to be eaten at breakfast. They’re delicious at any time of the day!
Ingredients you need for these simple 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.
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 version.
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
- 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.
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 healthy breakfast recipes:
Blueberry Banana Baked Oatmeal Cups
Strawberry Almond Baked Oatmeal
If you’ve enjoyed this recipe or any of my others, please leave a review and comment below! Also tag @withsweethoney on Instagram.
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Healthy Oatmeal Toddler Breakfast Cookies
Ingredients
- 1-1/4 cup gluten free rolled oats
- 1 ripe banana, mashed
- 1/4 cup unsweetened applesauce
- 2 tbsp peanut butter or any nut butter (I use unsweetened nut butter)
- 1 egg
- 1 tsp vanilla extract
- 1/4 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
Nutrition
