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!
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.
This toddler cookie leans on pantry basics and nutrient-rich add-ins:
Everything comes together in one bowl, no mixer required.
Absolutely. The cookies are naturally sweet from banana and perfectly tasty without them. You can also sub in raisins or dried blueberries.
Almond, peanut, cashew, or sunflower seed butter all work great. Just go for a natural, unsweetened version with minimal added oil or salt.
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.
Yes—just be sure to use certified gluten-free oats.
It's a toddler cookie, after all, so they’re a great fit for kids 12 months and up who are confidently self-feeding.
This delicious high-protein cookie (also vegan!) has secret: crunchy quinoa. Textures, nutrition, and chocolate--what more could you and/or your child want?
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.
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.
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.
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.
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.
