5-Ingredient Toddler Oatmeal Cookies
Oh boy, it has been awhile since I last posted. It’s almost embarrassing. I don’t even think I’ve mentioned that baby #2 is on the way, and sooner than later I might add! We’ll have a 2-year old little man at the end of the month as well as a little girl in October. That’s a frightening, but amazing, thought!
Little man has been keeping me extra busy with all his energy recently. I feel like his energy is increasing as mine is decreasing…that just doesn’t add up! Anything to keep him occupied and happy for even a few minutes is well worth it. These toddler cookies are the *perfect* last minute, mommy-needs-a-break-from-running-around activity. I love to bake, and little man loves to help and eat…PLUS, the cookies contain ingredients I usually have on hand and are toddler-approved.
You can see in the pictures that he actually CAN help make them since they’re so easy. Also, since there aren’t any eggs in the recipe, he’s totally fine licking his fingers, or eating spoonfuls right out of the bowl. I’m actually pretty sure that every time (in the many times we’ve made these), about half of the “dough” has been eaten straight from the bowl. So if the recipe actually makes more cookies than what I say it does, there’s a good chance that’s why!
I have to admit that even though these are for the toddler age group, I do my fair share of eating these as well. The 2 of us could pretty much finish off a batch of these cookies in one sitting. Usually that thought would deserve gasps and head-shaking but there’s really not much to be ashamed of in this case considering what’s in them. I’m serious! I would even willingly give these to the little one for breakfast.
- 1 ripe banana, mashed
- 3/4 cups old-fashioned rolled oats
- 2 1/2 tablespoons smooth peanut butter
- 2 teaspoons honey
- 1/2 teaspoon cinnamon
- Preheat oven to 325 degrees Fahrenheit.
- Mix together all the ingredients in a medium bowl.
- Scoop heaping tablespoons onto a parchment-lined baking sheet. The recipe usually makes about 9 to 10 cookies, depending on how big you want them. Flatten and shape slightly (since they will not change shape at all while baking).
- Bake for 13-15 minutes, or until the tops are no longer shiny and they feel dry to the touch.
- Let cool on the cookie sheet for 2-3 minutes before cooling completely on a wire rack.
- Enjoy once cooled, or they will keep for a day or two in an airtight container.
- These are wonderful for toddlers and kids, but please check with your doctor before giving honey to your infant or baby!