Sweet Potato Oat Cookies

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

1. 01

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

2. 02

   Steam or microwave 1/2 cup sweet potato until very tender, then mash until completely smooth.

3. 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.

4. 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.

5. 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.

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.