I work really hard to feed my toddler healthy, nutritious food, yet some things you just can’t shield them from. My daughter learned how delicious cookies were and it quickly became one of her favorite words. I barely let her have them, yet, “coooooookie?” was a frequently asked question. So I knew I had to come up with a yummy yet much healthier alternative. Enter, healthy peanut butter oatmeal cookies for toddlers.
I knew they still had to be slightly sweet, and a good texture, in order to convince her that these were true cookies, so with a little maple syrup and a handful of chocolate chips, this combo did the trick while still being packed with nutritious ingredients and none of the junk.
These healthy peanut butter oatmeal cookies for toddlers are made with both oats and whole wheat flour, two of the best options for a cookie base that you could ask for. They’re flavored with peanut butter powder, cinnamon and vanilla. And sweetened with maple syrup and (optional) chocolate chips.
Be careful mama, you’ll want to eat all of these cookies too, so don’t be surprised if you go back and make them weekly! But don’t worry, they’re super easy and quick to throw together. These cookies are also perfect for a toddler birthday party or play date. So make a double batch if you’re willing to share!
Ingredients Needed for Healthy Peanut Butter Oatmeal Cookies
Oats: A great, nutritious option for the base of this healthy cookie recipe for toddlers.
Whole Wheat Flour: Sure, you can use all-purpose flour, but for the healthiest option, reach for the whole wheat flour. You can’t even tell the swap was made in this recipe.
Baking Powder: Helps the cookies be lighter and fluffier.
Ground Cinnamon: Adds a beautiful smell and taste to these cookies!
Peanut Butter Powder: I like using PB2 in this recipe, but you can also use regular peanut butter if you’d rather. Just microwave it for a few seconds to thin it out and make it easier to mix in.
Salt: Just a little to enhance all of the other flavors.
Butter or Oil: You can use butter or any neutral oil in this cookie recipe. Oil options can include coconut oil, olive oil or avocado oil. I like to rotate what I use to get variety in her diet.
Egg: Just one large egg is needed for these healthy cookies for toddlers.
Whole Milk: Not much milk is used here, so you can use any milk or milk substitute that you have on hand. I am always trying to get whole milk into my toddler’s diet, so that’s what I always use in this recipe!
Pure Vanilla Extract: A little goes a long way for the flavor of these healthy cookies.
Pure Maple Syrup: In lieu of refined sugar, I use maple syrup to add a touch of sweetness while staying healthier than the sugar options. You could use honey if you prefer!
Chocolate Chips: Adding in chocolate chips is totally optional, but always encouraged if you ask me. I think everything’s better with a little chocolate included. Plus, if you’re trying to get your toddler to eat these healthy peanut butter oatmeal cookies in lieu of the processed junk from the store, then adding in some chocolate chips are likely to help encourage them!
Baby-Led Weaning for Healthy Peanut Butter Oatmeal Cookies
These healthy cookies for toddlers are a bit on the denser side, so I would wait a bit to serve them to your baby. Make sure they are doing well with solids before serving these. Plus, they really don’t need any sweets for a long time, and can definitely hold off until they’re about a year old.
Be sure to test all the common allergens before serving these cookies. The common allergens included in this recipe are wheat, dairy, egg and nuts.
Storage for Healthy Peanut Butter Oatmeal Cookies
Store in an airtight container for up to a week. Or, pop the airtight container into the freezer and they’re good for 3 months! I like to freeze half to make sure none go bad, and so I have more for the following week.
Tools Needed to make these Healthy Peanut Butter Oatmeal Cookies
Ingredients
Method
- In a medium bowl, combine the dry ingredients with a whisk: oats, flour, baking powder, cinnamon, and peanut butter powder and salt. (If you’re using traditional peanut butter instead, add that to the wet ingredients, not the dry.) Set aside.
- In a large bowl, combine the wet ingredients: butter, egg, milk, vanilla and maple syrup. Add in the dry ingredients and mix until combined, but without overmixing. Fold in the chocolate chips.
- Chill the dough in the fridge for at least 30 minutes up to an hour. It's too sticky otherwise.
- Preheat the oven to 325℉.
- Roll the dough into 1 inch balls and place on a silicone baking mat on a cookie sheet. Bake for 10-12 minutes. Let cool.
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