Sweet Potato Oat Cookies
Published by Avo Parenting · · How our recipes are written
- Nut-free
- Dairy-free
- Fiber-rich
- Age
- 6 months+
- Prep
- 15 min
- Cook
- 15 min
- Difficulty
- Easy
Ingredients
- 1/2 cup sweet potato, cooked and mashed
- 1 ripe banana, mashed
- 1 cup rolled oats
- 1 tsp cinnamon
- 1 tsp vanilla extract
Method
- 01
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 02
Steam or microwave 1/2 cup sweet potato until very tender, then mash until completely smooth.
- 03
In a bowl, combine the mashed sweet potato with 1 mashed ripe banana, 1 cup rolled oats, 1 tsp cinnamon, and 1 tsp vanilla extract. Mix until a thick dough forms.
- 04
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart. Gently flatten each cookie with the back of a spoon.
- 05
Bake for 13–15 minutes until firm to the touch and lightly golden on the edges. Cool completely on the baking sheet before serving.
Gallery
How to offer
Offer as soft finger cookies. These break apart easily in baby's hands and dissolve well in the mouth — ideal for 6-month-olds just starting solids. Great for BLW.
Storage
Store in an airtight container at room temperature for 2 days, refrigerate for up to 5 days, or freeze for up to 2 months.
Nutrition note
The healthiest type of potatoes are sweet potatoes, which are rich in vitamins A, C, E, and B as well as fiber, calcium, iron, phosphorus, and potassium. A wide variety of minerals can be found in sweet potatoes, which are particularly rich in beta-carotene, which the body uses to make vitamin A, which is essential for a baby's healthy development of the immune system, skin, and eyes. Additionally, sweet potatoes provide fiber to help healthy digestion and a thriving vitamin B6 for brain development.
Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer
