Coconut Oat Cookies

Ingredients

• 2 ripe bananas, mashed
• 1 cup rolled oats
• 1/2 cup unsweetened shredded coconut
• 1 tbsp coconut oil, melted
• 1 tsp vanilla extract

Method

1. 01

   Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. 02

   In a bowl, mash 2 very ripe bananas until smooth.

3. 03

   Add 1 cup rolled oats, 1/2 cup unsweetened shredded coconut, 1 tbsp melted coconut oil, and 1 tsp vanilla extract. Mix until thoroughly combined into a thick dough.

4. 04

   Scoop tablespoon-sized portions onto the prepared baking sheet, spacing 2 inches apart. Gently press down with the back of a spoon to form flat rounds.

5. 05

   Bake for 13–15 minutes until golden around the edges. Allow to cool completely on the baking sheet — they crisp slightly as they cool.

How to offer

Offer as soft finger cookies. These dissolve well in baby's mouth, making them safe for 6-month-old beginners. The gentle coconut flavor is naturally sweet and appealing.

Storage

Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Freeze for up to 2 months.

Nutrition note

Good source of healthy medium-chain fats. Contains fiber, iron, and manganese. Provides quick energy.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer