Time to Table:
< 30 minutes
Contains:
wheat
Servings:
20
Food for Babies
Cooks like this recipeYour baby will love these deliciously soft cookies packed with warm carrot cake flavors! These nutritious cookies are made with a simple blend of fruit and vegetable baby purees, flour and a hint of vanilla and cinnamon. They come together quickly and are a great way to use up extra jars of baby food. They are the perfect size for little hands as they learn to feed themselves. Make some for now and store the rest for an easy-to-grab snack on busy days.
How to Make It
Ingredients
- one 4-ounce jar carrot baby food puree
- one 4-ounce jar banana baby food puree
- ½ cup oatmeal baby cereal
- ⅓ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
Preparation
1
Preheat oven to 350 degrees. Spray a baking sheet with nonstick cooking spray.
2
Pour carrot and banana baby food into a medium bowl. Mix well.
3
Add baby cereal, flour, baking soda, vanilla and cinnamon (optional).
4
Stir until combined. Batter will be thick and sticky.
5
Using wet hands, roll batter into 1-inch balls. Place balls onto a baking sheet and gently press tops down using a fork.
6
Bake cookies for 13-15 minutes. Cookies will have a soft, muffin-like texture when done.
7
Remove from oven and allow to cool before serving. Yields approximately 20 (2-inch) pressed cookies.
Storage Guidelines:
8
Refrigerator: Store in fridge for up to 3 days.
9
Freezer: Freeze flat on a cookie sheet and then place in a plastic bag or freezer-safe container. Can be stored for up to 3 months.
Recipe Tips
For a flavorful twist, add 2 tablespoons of creamy peanut butter to the batter. It’s an excellent way to introduce peanuts to your baby while exploring new foods.
Have any questions?
