We’d love to tell you this toddler cookie came from some deep well of innovation, but the truth is rather typical of feeding a toddler: I just had a lot of a healthy ingredient (i.e. quinoa) sitting around and was desperate to get my son to eat it. Life’s answer to all things is usually cookie; this recipe is no exception.
Added bonus: this one stops making “cookie” a swear word for toddlers. Sure, it looks like a cookie; it tastes like one, too–it just doesn’t have most of the garbage a cookie would. It’s even vegan! (Not that you or your child may care.) Here’s what matters: it tastes good. It’s reasonably healthy. It’s a cinch to make. Maybe it won’t solve world peace, but it’ll crush snack time, didn’t-really-eat-dinner time, and any other time. And that’s good enough.
Check out our other healthy toddler snack ideas and cookie recipes!
The Perfect Toddler Cookie (That Grown-Ups Steal Too)
Every parent needs a go-to cookie recipe that strikes the balance between wholesome and delicious—and this one nails it. Made with mashed banana, oats, and nut butter, this toddler cookie is naturally sweetened, soft in texture, and loaded with nutrient-dense ingredients like chia seeds, quinoa, or flax. They’re ideal for little hands and developing tastes, with just enough chocolate to feel like a treat.
Whether it’s snack time, breakfast on the go, or a lunchbox surprise, these cookies will quickly become a staple in your family’s routine. Plus, they’re endlessly adaptable—great for using up ripe bananas or sneaking in extra fiber and healthy fats.
What’s in These Toddler Cookies?
This toddler cookie leans on pantry basics and nutrient-rich add-ins:
- Bananas: Natural sweetness and moisture without added sugar.
- Oats: Provide texture, fiber, and a whole-grain base.
- Nut or seed butter: Adds healthy fats and flavor.
- Chia seeds, quinoa, or flax: Optional but highly recommended for a nutrition boost.
- Chocolate chips: A few for fun—easily omitted if preferred.
Everything comes together in one bowl, no mixer required.
How to Make Them (Steps Overview)
- Mash the bananas until smooth.
- Stir in the nut butter, oats, and add-ins until you get a thick, scoopable dough.
- Fold in chocolate chips, if using.
- Scoop onto a baking sheet, flatten slightly, and bake.
- Cool and enjoy—or freeze for later!
FAQs
Can I skip the chocolate chips?
Absolutely. The cookies are naturally sweet from banana and perfectly tasty without them. You can also sub in raisins or dried blueberries.
What kind of nut or seed butter works best?
Almond, peanut, cashew, or sunflower seed butter all work great. Just go for a natural, unsweetened version with minimal added oil or salt.
Are these freezer friendly?
Yes! After baking and cooling, freeze them in a single layer, then transfer to a freezer bag. Reheat in the microwave for 10–15 seconds when needed.
Can I make them gluten-free?
Yes—just be sure to use certified gluten-free oats.
What age are these cookies appropriate for?
It’s a toddler cookie, after all, so they’re a great fit for kids 12 months and up who are confidently self-feeding.
The Perfect Toddler Cookie – Soft, Low Sugar, and Kid-Approved
Description
This delicious high-protein cookie (also vegan!) has secret: crunchy quinoa. Textures, nutrition, and chocolate--what more could you and/or your child want?
Ingredients
Instructions
Prep
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Rinse quinoa. Heat a pan to medium and coat with coconut oil. When hot, pour in quinoa, and cook untouched 3-4 minutes; then stir and allow to cook an additional 2-3 minutes. Allow to cool.
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Turn your oven to 350; cover a baking pan with parchment paper, then grease the paper with coconut oil. Set aside.
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In a large bowl, mix together quinoa, oat flour, maple syrup, olive oil, vanilla extract, baking powder, egg, and cinnamon and cardamom; add in two large scoops of your nut butter and blend together until a sturdy batter forms. If the mixture is loose, or if you want a more nut buttery taste, add in another scoop and continue to mix until the dough holds form.
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If using chocolate chips and/or coconut, add to the mixture until integrated.
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Coat your hands in coconut oil, then grab a clump of the batter, form a ball with your hands, and flatten onto the baking pan; repeat for the remaining mixture.
Cook
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Bake for 14 minutes on the middle rack.
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Allow to cool and solidify for at least 20 minutes before serving.
Serve
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I recommend using these as in-between-meals snack, where they can provide a boost and fill your child up for the next activity. Because the cookie is pretty soft, I usually serve it whole and allow my son the choice to chomp at it or break into small bites.
Adapt
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To make this more standard cookie-esque, increase the oat flour amount to one cup and swap the coconut oil for two tbsp of melted butter; cook for This one can also work as a PB&J cookie if you sub out the chocolate and sub in fruit (e.g., grapes, cherries). Dried fruit is recommended and won’t require a change to the proportions of ingredients; if you are using fresh fruit, cut it into small pieces and be prepared to add more flour–and potentially cook a minute or two longer–if the juice from the fruit makes your batter wet.
Nutrition Facts
Servings 8
Serving Size 1 cookie
- Amount Per Serving
- Calories 85kcal
- % Daily Value *
- Total Fat 3.5g6%
- Cholesterol 0mg
- Sodium 20mg1%
- Potassium 115mg4%
- Total Carbohydrate 10g4%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 3g6%
- Iron 0.6 mg
- Vitamin B6 0.08 mg
- Folate 9 mcg
- Magnesium 17 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
While I find the egg to be a useful binder that improves the cookie’s texture, you can keep it vegan by replacing it with an additional ½ TBSP of oil.
