Baby Cereal Cookies
Whip up a batch of these wholesome and baby-friendly Baby Cereal Cookies, a perfect treat for little ones transitioning to solid foods! Packed with nutrient-rich baby cereal, ripe banana, and unsweetened apple puree, these soft and tender cookies are naturally sweetened and easy to chew—ideal for tiny hands and growing appetites. With just 10 minutes of prep time and simple pantry ingredients, this recipe is as quick and convenient as it is nutritious. A touch of vanilla and cinnamon can be added for extra flavor, making these cookies a delightful snack for toddlers or even a guilt-free treat for parents. Serve them as a finger food, on-the-go snack, or even a breakfast bite for busy mornings. Make these homemade baby cereal cookies today and enjoy the peace of knowing exactly what’s going into your little one’s food!
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Recipe Information
Ingredients
- 1 cup baby cereal (e.g., oatmeal, rice, or multigrain)
- 0.5 cup all-purpose flour
- 0.25 cup unsalted butter, softened
- 1 medium ripe banana, mashed
- 0.25 cup apple puree (unsweetened)
- 1 large egg
- 1 teaspoon vanilla extract (optional)
- 0.5 teaspoon baking powder
- 0.25 teaspoon ground cinnamon (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mix together the baby cereal, all-purpose flour, baking powder, and cinnamon (if using).
In a separate large bowl, cream the softened butter until smooth. Add in the mashed banana, apple puree, egg, and vanilla extract (if using), and mix until well combined.
Gradually stir the dry ingredients into the wet ingredients until a soft dough forms.
Using a tablespoon or cookie scoop, drop small mounds of dough onto the prepared baking sheet, spacing them about 1-2 inches apart.
Flatten the mounds gently with the back of a spoon or your fingers to form small cookie shapes.
Bake in the preheated oven for 12-15 minutes, or until the cookies are set and lightly golden on the edges.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 32 mg | 1% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.1 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 78 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
