Our children are constantly invited to have sugary treats.
Birthday parties are not the only culprits as grocery store shelves are packed with sugary food offerings marketed for baby and toddlers. The unfortunate thing is, “People expect baby and toddler foods to be held to a higher standard, but the findings suggests that isn’t necessarily the case.”* This is why as parents we need to decide when it is best to make snacks in our own kitchens. If you are starting to explore homemade options for your children, this recipe could not be easier. This is why this no sugar added Baby’s First Cookie recipe is one of our favourites!
Baby’s First Cookie Details
These super easy Baby Banana Cookies are perfect in size, taste, and texture for BLW youngsters or those going the traditional route. It is up to you to decide when your little one is ready to take bites of a “cookie.” My combo eater wasn’t ready for these until around 10 months of age, and even then I sometimes break them up into even littler pieces. My toddler however, loves to hold these and take bites “all by herself.”
It is really important to start the day off with something healthy. Baby’s First Cookie is a fun choice on mornings when you really need to get out the door. Sometimes when we are in a rush we feel the need to grab a breakfast option that is already prepared or prepackaged. I would caution against this happening too often because of the findings from a study at the University of Calgary:
The study focused on a new category of processed foods such as toddler cereal bars, cookies, fruit snacks and yogurts. It showed 53 per cent of these foods had more than 20 per cent of calories coming from sugar and some even had more than 80 per cent of calories from sugar.*
That is SO much sugar! So in order to combat the ease of grabbing a processed sugar cereal bar, cookie, fruit snack, or yogurt, try these “cookies” out instead.
- 2 organic really ripe bananas
- 2 cups quick oats
- 1/2 tablespoon coconut oil
- Light sprinkle of cinnamon (optional)
- 1/4 cup of raisins (Optional)
- Preheat over to 400 degrees.
- Grease a 9×9 inch baking pan with the coconut oil.
- Really mash up the two bananas in a bowl.
- Slowly mix in the oats.
- Sprinkle in the cinnamon, add in the raisins, stir again.
- Use a tablespoon to measure out 20 portions.
- Create a ball with each portion and place in the baking pan. You do not need to worry about much space in between as they do not expand much.
- Bake for 10-15 minutes, until slightly golden on the outside.
- Enjoy your peanut free and milk free cookie!
*Study from the University of Calgary.