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Banana Coconut Oat Cookies

If you are wanting to create treats for your little ones that are not full of sugar or overly processed flours, look no further. Bananas keep this cookie moist, while the coconut and oats give it a chewy, macaroon-like texture.

The potassium and sodium in oats are electrolytes that facilitate electrical activity in baby's brain, spinal cord, and muscles.

From Jen's Cookbook: Growing Up Gourmet

Makes 1 1/2 Dozen Cookies
  1. PREHEAT the oven to 375F. Line a baking sheet with parchment paper
  2. In a medium bowl, combine the bananas, oil, honey, and vanilla
  3. In a separate bowl, combine the oats, brown rice flour, baking soda, coconut, and salt.
  4. Add the banana mixture to the dry ingredients and blend until just combined. Do not overstir.
  5. Drop batter by the heaping teaspoon onto the prepared baking sheet.
  6. Place in the oven and bake for 15 minutes, or until lightly browned. Remove from the oven and place the cookies on a wire rack to cool.
  7. This recipe works nicely with maple syrup as a honey substitute, or no honey at all, if you want to make it a little less sweet. If you use sweetened coconut, then omit the honey.

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Fresh, organic ingredients
We only choose the freshest ingredients from certified organic farms - no fillers, no added sugar or salt, or additives - because we want the best and will only feed your baby food that we eat ourselves.

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I receive many comments and requests from moms asking how to deal with their baby not taking to meat – they are concerned that they are not getting enough protein in their diet.