Nut-free Toddler Cookies
My healthy toddler cookie recipe has been one of my best reviewed and most popular toddler recipes. They’re simple to make, wholesome, and has been a winner for my daughter for years.
However, since I came up with this recipe, we’ve had a nut-allergy scare with my baby and banished peanuts from the house until we determine whether or not they’re safe for her. My older daughter has also started preschool and is in a nut-free classroom, so I decided to try tweaking this recipe a bit since it is her favorite snack.
I’ve occasionally bought sunflower seed spread and have subbed that without any problems in this recipe, but I don’t love doing it because sunflower seed spread has added sugar and questionable oils, in addition to being fairly expensive. So, I tried subbing the peanut butter for Greek yogurt, and my daughter didn’t know the difference.
I do have “cookies” in quotes for a reason, though; these are NOT sweet, chewy cookies. They are cakey, naturally sweetened snacks that are perfect for little hands. But if you’re craving a real cookie, these aren’t going to cut it.
Yield: 12 "cookies"
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: about 20 minutes
Nut-free Toddler Cookies
These nutrient-dense "cookies" use pantry staples, are simple to make, and a favorite with little ones. Great for kids who are allergic to nuts or who are in nut free classes.
2 really ripe bananas
3 tablespoons Greek yogurt*
1/2 c. applesauce
2 c. oats (quick or old-fashioned)
1 tsp. real vanilla extract
1/2 tsp. cinnamon
1/2 c. finely grated carrots
1/3 c. dried fruit (raisins, craisins, blueberries, etc)
1 T. chia (optional)
1. Preheat the oven to 350.
2. In a mixing bowl, smash the banana with a pastry cutter or a fork.
3. Stir the Greek yogurt into the smashed banana, followed by the applesauce.
4. Add all of the other ingredients and stir well.
5. Using an ice cream scoop, drop the dough onto a cookie sheet. The dough won't spread much during baking, so lightly flatten the cookies if you'd like more traditional looking cookies - otherwise they'll be dome-shaped, which can be nice if you're going for that. Bake until firm, about 10 minutes. Add about 5 minutes to bake time if you're using old-fashioned oats.
*I wouldn't recommend subbing regular yogurt since this recipe really needs the thickness of Greek yogurt. You can easily make Greek yogurt by straining a few spoonfuls of regular yogurt if that's what you have on hand.
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