Iron Breakfast Cookies | 6M+

Name: Iron Breakfast Cookies | 6M+
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 ripe bananas, peeled and mashed (about 1 cup, a little more or a little less is okay); 1 cup quick oats or old-fashioned oats; 2 tbsp creamy nut butter of choice (such as peanut butter or almond butter or sunflower butter, etc); 1 tbsp chia seeds (ground or whole, optional); 1 tbsp hemp seeds (optional); 1 egg (swap 2 flax eggs as needed - 2 tbsp of ground flaxseed soaked in 6 tbsp water, let sit for 5 minutes before adding to mixture); 1/3 cup chocolate chips or strawberry or coconut (optional); 9+ months: Once baby has pincer grasp and is chewing solids, you can continue to serve whole or break into smaller pieces; 6+ months: Serve large whole cookies for baby to self-feed. Note they may smash cookies with their hands, but that's okay, it's great for getting used to different textures on their hands! You can roll small pieces into balls for baby to try again, or mash throughly and stir into yogurt (no large chunks when stirred into yogurt).

5 steps

Prep:5minCook:15min

Updated at: Tue, 15 Aug 2023 20:55:20 GMT

Nutrition balance score

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Ingredients

12 servings

1 cupbananas

ripe, peeled and mashed, a little more or a little less is okay

1 cupquick oats

or old-fashioned oats

2 Tbspnut butter

creamy, such as peanut butter or almond butter or sunflower butter, etc

1 Tbspchia seeds

ground or whole, optional

1 Tbsphemp seeds

optional

1egg

swap 2 flax eggs as needed - 2 tbsp of ground flaxseed soaked in 6 tbsp water, let sit for 5 minutes before adding to mixture

⅓ cupchocolate chips

or strawberry or coconut, optional

How to serve

6+ months, Serve large whole, for baby to self-feed, Note they may smash cookies with their hands, but that's okay, it's great for getting used to different textures on their hands You can roll small pieces into balls for baby to try again, or mash throughly and stir into yogurt, no large chunks when stirred into yogurt

Instructions

Step 1

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Step 2

2. Mash bananas on a plate until no large chunks remain, then measure out 1 cup and transfer to a mixing bowl. (A little more or a little less banana in this recipe is okay!)

Step 3

3. Mix remaining ingredients together along with mashed banana until well combined.

Step 4

4. Scoop out about 2 tbsp of mixture, and shape into circle cookies on parchment paper lined sheet pan. Cookies should be about 1/2" thick, pat them down so they are flat on top.

Step 5

5. Bake in the oven for 12-14 minutes. Top of the cookies should be dry and the bottoms should be very lightly golden brown. It's best to let them cool on the cookie tray to let them set up while they cool. They should turn out soft, not crunchy.

Notes

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