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.)
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.
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.
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.
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.
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.
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.
Absolutely. The bananas offer plenty of natural sweetness, especially when ripe. For babies under 1 year, skip the sweetener altogether.
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.
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.)
Cut each banana in half horizontally, then slice the halves vertically, resulting in eight pieces.
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.
Put the rest of the butter into the pan and cook it until browned, roughly three minutes. Stir frequently.
Add the banana pieces back into the pan and cook until they turn into a golden brown mush, roughly six minutes. Continue stirring frequently.
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.
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.
Servings 8
Serving Size 1 cookie
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
