No-added-sugar, baby-friendly oat and banana cookies

Quick to make and free from nasties!

Maybe it’s just me but I’ve struggled to find one good place online to download easily-accessible, simple, 100% actually added-sugar-free ‘dessert’ recipes for babies.

I’ve always loved baking but since I started cooking for a tiny person who is pretty much eating what we eat as adults now, I’m trying to be super strict in my new role as the sugar police.

Flapjacks, cookies and so on are great for out-and-about finger-food snacks, but most of the ones sold in supermarkets are often very sweet, packed with concentrated fruit juice and expensive. I’ve been searching to find recipes that may include some natural sweetness through fruit but have essentially zero added sugar.

There are a handful of recipes online that I have been using to make oat cookies that tick all my boxes – I’ve been tweaking and editing them and thought I’d share a version of something I’ve been making recently for anyone who is interested.


The disclaimers and notes bit…

I’m not a professional baker or chef (hence my unspecific measurements and guidance). Please always consult your health visitor (NHS) for weaning advice on when to try particular foods and how. Be aware of potential allergies in those early days.

You really can be experimental with everything until you get it the way you want it – omit the nut butter, add some more spices, use more oats for a less gooey result, be creative and get your baby involved in the mixing!

This recipe makes about 12-16 small cookies – I’d recommend doubling the recipe and freezing some, taking a handful out to de-frost every few days.

These are sugar-less so they will only last a couple of days before the banana starts to go a bit gross so eat within 24 hours, store in an air-tight box or freeze.

OK, that’s the boring-y bit over with. On to the good stuff!


INGREDIENTS

2 mashed bananas
70g rolled oats
80g ‘softer’ oats / oat flour
(I use Morrisons’ fine porridge which is made from ground oats and oat flour, it just means the cookies won’t be too textured but you can just use harder / rolled oats for the entire 150g)
Tbsp olive oil
Tbsp 100% nut butter (peanut, almond, cashew, etc.) (optional)
Handful flaked almonds (optional)
Tsp cinnamon powder (optional)
Handful sultanas (optional)


METHOD

Pre-heat a fan oven to 180 degrees. Prep two trays with baking paper.

Mash the bananas until smooth, then add the rest of the ingredients and mash it all together.

Roll into balls and put onto the paper.

Use a spoon or your palm to flatten them into the cookie size you want (about 1/2 cm thick).

Cook for 15-20 minutes depending on how soft you want them.

Leave to cool and enjoy!