As much as I count my blessings that I have a fairly adventurous toddler when it comes to eating, there have undeniably been days when meal times would take quite a bit of effort, and then some. Thankfully though, it’s not of the screaming-while-climbing-out-of-the-seat type of experience;- well, at least not yet, God forbid;- but she has had moments when she would be adamant on refusing something specific on her plate, such as peas, chicken, and some days even her favourite carrots.
When these unfavourable times sneak up on us uninvitedly from around the corner, I turn to a quick finger food that has never failed to catch her attention, and is a real cinch when I find myself short of time and short of ingredients.
These two-ingredient cookies have made their rounds online with different delectable varieties, its original being the simple combination of a mashed banana and some oats. They may not be as cookie as I would have liked them, but for a one-year-old who loves anything that remotely looks like a sweet treat, these are quite the winner. What I love most about the concept is the endless variety you can come up with. As we know, the little ones get tired of their foods quite quickly, so to have different cookies each week coming from the same base recipe is a dream come true for both parties. To date I’ve made applesauce with raisin cookies (pictured below), pumpkin spice cookies (pictured above), as well as banana date cookies, each devoured happily by a teething toddler.
The best part about these cookies though? They contain no refined sugar, so even if your child ate the whole batch of 10 banana cookies, you know he / she essentially just ate one big banana and some heart-healthy oats.
(adapted from here; makes 8-10 cookies)
1/2 cup unsweetened organic applesauce;
OR 1/2 cup unsweetened pumpkin purée;
OR 1 large ripe banana
1/2 cup organic rolled oats
a handful of raisins
a handful of chocolate chips
a couple of dates, roughly chopped
nuts (for older children)
1/4 tsp ground cinnamon, 1/4 tsp ground nutmeg
Preheat the oven to 180°C.
In a food processor, pulse the organic rolled oats until it becomes oat flour. (See note below.)
In a bowl, mix the oat flour and mashed or puréed fruit until well-combined.
Stir in your choice of add-ins, if using.
On a greased baking sheet, drop teaspoonfuls of the dough, and bake for about 12 – 18 minutes, depending on size.
Note: Making oat flour is optional, and perfect for baby-led weaning or toddlers who prefer softer texture. For older toddlers, simply use the organic rolled oats as is, without processing into flour.