You’ve made your share of banana pancakes; you’ve smoothie-d more than a few. Served it whole. Served it frozen. So, why not cookie them? Bananas are naturally sweet and soft; they take well to baking. They’re the perfect vessel for and as your first cookie for infants.
These are real cookies (really!); they’re also made and modified for infants. The tasty, sweet stuff is all optional; you can sub out my nutrition additions–chia seeds and hemp powder for a big protein, iron, and magnesium boost–too. But the butter–lots and lots of butter–is non-negotiable: it’s what holds and pulls it all together.
(Note: if you’ve got a toddler with teeth–and he/she knows how to use ’em–check out our toddler cookie recipe.)
Why This Is the Perfect First Cookie for Babies
These banana brown butter cookies were developed specifically for infants: soft, easy to gum, and made without refined sugar. The deep flavor from browned butter, combined with ripe bananas and nutrient-dense mix-ins like chia seeds and hemp powder, makes these cookies both flavorful and functional. They’re an ideal first cookies for infants a few months into starting solids and work well for baby-led weaning.
Ingredients You’ll Need
- Ripe bananas: Choose spotty ones for maximum natural sweetness.
- Butter: Browned for a nutty, rich flavor.
- All-purpose flour: For structure and chew.
- Baking soda: Just a bit, to help with texture.
- Hemp powder + chia seeds: Protein and omega-3s for growing bodies.
- Egg: Helps bind the dough.
- Vanilla extract: For warm, cozy flavor.
- Optional add-ins: Chocolate chips or coconut flakes for toddlers or older kids.
- Sweetener (optional): A drizzle of honey, maple syrup, or agave to enhance the banana’s natural sweetness. (Skip for babies under 1 year.)
How to Make Banana Brown Butter First Cookies for Infants
- Prep the bananas: Cut each one into 8 pieces.
- Caramelize: Sauté banana pieces in butter, flip, and cook until soft and golden.
- Brown the butter: Add more butter and cook until it smells nutty and turns amber.
- Mash + congeal: Return bananas to the pan with the brown butter, mash while cooking, and drizzle in your sweetener. Let bubble briefly.
- Mix dry ingredients: Combine flour, baking soda, hemp powder, chia seeds, and a pinch of salt.
- Combine wet + dry: Whisk egg with vanilla, stir in cooled banana mix, then fold in flour mixture. Add optional ingredients if using.
- Chill: Let the dough rest in the fridge for an hour to firm up.
- Shape + bake: Form small dough balls, flatten slightly, and bake at 375°F for 14–15 minutes.
- Cool completely: Let cookies cool at least 15 minutes to set properly.
Storage Tips for Baby Cookies
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze flat and thaw as needed.
Can I Freeze These Baby Cookies?
Yes! After baking and cooling, freeze cookies in a single layer, then transfer to a freezer-safe bag. To serve, thaw at room temp or warm slightly before giving to your little one.
Tips for Baby-Led Weaning Cookies
- Flatten cookies well so they’re not too thick for babies to handle.
- Skip sweetener for babies under 12 months.
- Make cookies small enough for little hands—about 2 inches wide.
- Use optional chocolate chips only for older toddlers.
FAQ
Can babies eat cookies like these?
Yes! These first cookies for infants are soft, low in sugar, and made from real, nutrient-rich ingredients. They’re ideal for babies who have started solids and are showing interest in self-feeding.
When can I give my baby their first cookie?
Once your baby is confidently eating solids—usually around 7–9 months—you can introduce soft, handheld cookies like these. Omit any sweetener if your baby is under 12 months.
Is brown butter okay for infants?
Yes, in small amounts. Brown butter is just regular butter that’s been gently toasted to bring out a rich, nutty flavor. It adds depth without needing added sugar or salt.
Can I skip the sweetener entirely?
Absolutely. The bananas offer plenty of natural sweetness, especially when ripe. For babies under 1 year, skip the sweetener altogether.
Can I make these without the optional mix-ins?
Yes—these first cookies for infants are great with or without chocolate chips or coconut flakes. Leave them out for infants and add them in for toddlers or older siblings.
How to Make Your First Cookie for Infants (and you)
Description
You’ve made your share of banana pancakes; you’ve smoothies more than a few. Served it whole. Served it frozen. So, why not cookie them? Bananas are naturally sweet and soft; they take well to baking. They’re the perfect vessel for introducing a defining childhood treat.
These are real cookies (really!); they’re also made and modified for infants. The tasty, sweet stuff is all optional; you can sub out my nutrition additions–chia seeds and hemp powder for a big protein, iron, and magnesium boost–too. But the butter–lots and lots of butter–is non-negotiable: it’s what holds and pulls it all together.
(Note: if you've got a toddler with teeth--and he/she knows how to use 'em--check out our toddler cookie recipe.)
Ingredients
Instructions
Prep
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Cut each banana in half horizontally, then slice the halves vertically, resulting in eight pieces.
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Melt one tablespoon of butter in a large skilled or pan set to Medium High. Once melted, add in all of the banana pieces and cook for four minutes, flipping over each banana piece at the two minute mark. Set bananas aside.
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Put the rest of the butter into the pan and cook it until browned, roughly three minutes. Stir frequently.
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Add the banana pieces back into the pan and cook until they turn into a golden brown mush, roughly six minutes. Continue stirring frequently.
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While the bananas and butter cook, mix together the flour, baking soda, hemp powder, a handful of chia seeds, and a small shake of salt. Set aside.
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Drizzle your sweetener all over the banana mixture and allow to cook until it bubbles and congeals, roughly 1-2 minutes. Remove from heat and place into a bowl or onto a plate and allow to cool for roughly 15 minutes.
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In a large bowl, mix together the egg and a hearty splash of vanilla extract; add in the banana mixture and combine. Pour the flour mixture on top and stir until a dough forms. Add in chocolate chips and/or coconut flakes, if using, then roll into a large ball. Seal the top of the bowl and refrigerate for an hour (or more).
Cook
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Heat your oven to 375. Place parchment paper onto a baking pan or cookie sheet; spritz cooking spray over the top of it.
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With wet hands, grab a clump of the cookie dough, roll into a rough ball, and place on the parchment paper; with your palm, press the cookie ball down to flatten. Repeat for remaining mixture, making sure to leave enough space between the cookies so that they don’t–and won’t–touch.
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Bake on the middle rack in the oven for 14-15 minutes.
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Remove cookies from pan and place on a cooling rack (or any not-hot flat surface, really), allowing at least fifteen minutes for the cookies to cool and firm.
Serve
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All that butter and banana means the cookies will be soft–you should have no problem cutting it into the bite sizes appropriate for your child.
Adapt
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Beyond the addition of chocolate chips, you can easily switch out the flours–almond flour works great in these–or change the proportion of flour to change the cookie: add more flour to get a denser and crisper snack; reduce it if you want it to be even softer and chewier.
Nutrition Facts
Servings 8
Serving Size 1 cookie
- Amount Per Serving
- Calories 35kcal
- % Daily Value *
- Total Fat 1.5g3%
- Potassium 50mg2%
- Total Carbohydrate 4.7g2%
- Dietary Fiber 0.6g3%
- Sugars 1g
- Protein 0.5g1%
- Vitamin A 30 mcg
- Iron 0.5 mg
- Folate 3.4 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
