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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!
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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