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–+ servings

Soft Banana Bread Cookies for Toddlers

Soft banana bread cookies made with oat flour, cottage cheese, and ripe bananas for an easy toddler-friendly breakfast or snack. Basically like banana bread and oat cookies had a baby?!
Servings 16 cookies (depending size)
Calories 100 kcal
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Soft Banana Bread Cookies for Toddlers (simple, no added sugar!)
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Equipment

Ingredients
  

  • 2 cups oat flour or all-purpose flour (GF if needed), use 2 ½ cups if blending oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon measure with your heart
  • 2 ripe bananas
  • ½ cup full-fat cottage cheese or thick yogurt
  • 2 eggs or flax eggs
  • ¼ cup melted butter or olive oil
  • 2 teaspoon vanilla bean paste or extract
  • ⅓ cup optional add-ins: chopped pecans, walnuts, mini chocolate chips

Instructions
 

  • Preheat oven to 350°F and line a baking sheet with parchment paper. If using rolled oats instead of oat flour, blend them first until a flour-like consistency forms. Then in a medium-size bowl, whisk in the baking powder, baking soda, salt, and cinnamon.
  • Add the mashed bananas, cottage cheese, eggs, melted butter (or olive oil), and vanilla to the bowl. Mix until smooth.
  • Then fold in chopped nuts or mini chocolate chips if using. Let the batter rest for 5-10 minutes so the oat flour can absorb moisture.
  • Scoop the batter onto your prepared baking sheet into cookie-shaped rounds, gently flattening slightly if needed. Bake for 15-18 minutes, or until the cookies are set and lightly golden. Let cool before serving.
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Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 12gProtein: 4gFat: 6gSaturated Fat: 2gSodium: 95mgFiber: 2gSugar: 3gCalcium: 50mgIron: 0.8mg

Notes

  • Let the batter rest for 5-10 minutes before scooping so the oat flour can absorb moisture and the cookies hold their shape better.
  • If the batter seems too thin then add 1-2 tablespoon more flour. Use 2 ½ cups if blending oats into flour and 2 cups if using oat or all-purpose flour.
  • These are soft-baked banana bread style cookies, not crisp traditional cookies.
  • For a dairy-free option, swap the cottage cheese for plain dairy-free yogurt.
  • For egg-free, try 2 flax eggs, though the texture may be slightly softer.
  • If you don't have oats or oat flour, then all purpose can work or swap with almond flour + omit the cottage cheese.
  • Mix in mini chocolate chips, chopped walnuts, or pecans for extra flavor and texture.
  • Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
If you make this recipe, don’t forget to TAG ME in your creations on social media @toddlerdietitiantiff! I love seeing how you and your little ones enjoy them!
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