PB Banana Oat Cookie-Bites

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Contributed by: Jane Garofalo

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These 4-ingredient cookies are a great snack or for a lighter breakfast. The nut butter provides healthy fats and folic acid. The rolled oats are a great source of fiber as a whole grain. The egg provides protein to keep you full longer and the important nutrient, choline. The ripe bananas provide a natural sweetener with the added benefits of potassium. This recipe can be adapted for your baby. At 6 months, baby can have mashed banana or oats thinned out with breast milk, formula, or water. At 9-12 months, baby can have bite sized pieces of the cookie if it is soft. 

Serves:
18 servings
Total Time:
30 minutes
Prep Time:
15 minutes
Cook Time:
15 minutes

Ingredients


Bananas - 2 medium-sized ripe bananas Rolled-Oats - 1 ½ cups Peanut-Butter - ½ cup Egg - 1 large Chocolate-chips - ¼ cup OR raisins (optional)

Instructions

Step 1
Preheat oven to 350 °F . Line a baking sheet with parchment paper and set aside.
Step 2
Mash the bananas and beat egg in a separate bowl . In another bowl combine oats and peanut butter. Add the banana and egg to the oat mixture. Mix well until combined.
Step 3
Drop teaspoon-sized spoonfuls on the baking tray. Bake for 10 minutes or until lightly brown.
Step 4
Let cool for 5 minutes before eating.
Step 5
Store cookies in an airtight container for 5 days or in the freezer for up to a month.

Notes

You can use any nut butter in this recipe. Make sure the nut butter has no added sugar.

Nutrition Information

Serving Size:
1 serving
Calories:
85 Calories
Fat:
4.3
Saturated Fat:
0.75
Carbohydrates:
Net Carb: 9.58
Dietary Fiber:
1.76
Protein:
3.12
Sodium:
3.41