Toddler Cereal Cookies Eggless
Crafted with little ones in mind, these Toddler Cereal Cookies are a wholesome, eggless treat that's perfect for small hands and big smiles. Made with oat-based or multi-grain toddler cereal, ripe bananas, and a touch of cinnamon, these cookies are naturally sweetened and can be customized with optional raisins or mini chocolate chips for added fun. With just 10 minutes of prep time and a tender, melt-in-your-mouth texture, these soft cookies are ideal for snack time, lunchboxes, or even breakfast on the go. Whether you're avoiding eggs or simply seeking a kid-friendly recipe, these easy-to-make cookies are sure to become a household favorite.
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Recipe Information
Ingredients
- 1 cup Toddler cereal (e.g., oat-based or multi-grain cereal)
- 0.5 cup All-purpose flour
- 0.25 cup Unsalted butter (softened)
- 0.5 cup Banana (ripe, mashed)
- 2 tablespoons Milk (dairy or non-dairy)
- 2 tablespoons Brown sugar (optional, adjust based on preference)
- 0.5 teaspoon Vanilla extract
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Cinnamon (optional)
- 0.25 cup Raisins or mini chocolate chips (optional)
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
In a mixing bowl, combine the toddler cereal, all-purpose flour, baking powder, and cinnamon (if using). Mix until well incorporated.
In a separate bowl, cream the softened butter and brown sugar (if using) until fluffy. Add the mashed banana, milk, and vanilla extract, and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If the dough is too dry, add an additional tablespoon of milk. If using raisins or mini chocolate chips, fold them into the dough.
Scoop small portions of the dough (about 1 tablespoon each) and roll them into balls. Place them on the prepared baking sheet, spacing them about 1 inch apart. Gently press down each ball to slightly flatten.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies should be soft to the touch.
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. These are best served soft and fresh!
Nutrition Facts
Calories |
1469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 580 mg | 25% | |
| Total Carbohydrate | 220.6 g | 80% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 88.5 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 512 mg | 39% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1125 mg | 24% | |
*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.
