Sweet Potato Cookies for Babies and Toddlers Recipe
Introduction
These tasty sweet potato cookies are perfect for babies and toddlers, offering a naturally sweet and wholesome treat. Made with simple, nutritious ingredients, they are soft, flavorful, and easy to chew.
Ingredients
- 9 oz cooked sweet potato
- 3.5 oz banana
- 1 tbsp chia seeds
- 2 tbsp water
- 1 cup rolled oats
- 1/4 cup all-purpose flour
- 1/2 tsp ground cinnamon
Instructions
- Step 1: Peel and cut the sweet potato into 1-inch cubes, then place in a pot of water and bring to a boil. Cook for 8-10 minutes until very soft and easily pierced with a fork. Drain thoroughly and set aside to cool slightly.
- Step 2: While the sweet potato cooks, combine chia seeds and water in a small bowl. Stir and let sit for 10-15 minutes until it forms a gel-like consistency. This step is optional but adds fiber and omega-3s.
- Step 3: Mash the banana and combine with the cooled sweet potato until smooth with no large lumps. For a finer texture, press the mixture through a fine-mesh strainer if desired.
- Step 4: Stir the chia gel into the mashed sweet potato and banana mixture (or skip if not using). Add rolled oats, flour, and cinnamon, mixing gently until a thick dough forms that holds together when pressed.
- Step 5: Preheat oven to 360°F (or 350°F). Roll dough into walnut-sized balls and place on a parchment-lined baking sheet. Flatten each ball slightly with a fork. Bake for 20-25 minutes until set and lightly golden.
- Step 6: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve immediately or store as desired.
Tips & Variations
- Pressing the mashed mixture through a fine-mesh strainer creates a smoother texture ideal for younger babies just starting solids.
- If you don’t have chia seeds, skip the gel and add a little extra rolled oats to help bind the dough.
- For added flavor, try a pinch of nutmeg or vanilla extract, but introduce new ingredients cautiously with little ones.
Storage
Store the cooled cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. Reheat gently in a low oven or microwave, but ensure they are cooled to a safe temperature before serving to little ones.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned sweet potato instead of fresh?
Yes, canned cooked sweet potato works well just make sure to drain and mash it thoroughly to remove excess moisture before using.
Are these cookies suitable for babies with egg allergies?
Yes, these cookies are egg-free and use natural ingredients to bind and sweeten, making them safe for babies with egg allergies.
PrintSweet Potato Cookies for Babies and Toddlers Recipe
These Tasty Sweet Potato Cookies are a wholesome and naturally sweet treat perfect for babies and toddlers. Made with cooked sweet potato, banana, chia seeds, rolled oats, and a touch of cinnamon, these soft cookies provide a nutritious snack that’s easy for little ones to gum or chew. The recipe uses simple, baby-friendly ingredients without any added sugar or eggs, making it a healthy and delicious option for introducing solids or snack time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: About 15 small cookies 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Sweet Potato Base
- 9 oz cooked sweet potato (peeled and diced)
Chia Gel (Optional but Recommended)
- 1 tbsp chia seeds
- 2 tbsp water
Dough Ingredients
- 3.5 oz banana
- 1 cup rolled oats
- 1/4 cup all-purpose flour
- 1/2 tsp ground cinnamon
Instructions
- Cook the Sweet Potato Base: Peel and cut the sweet potato into 1-inch cubes and place them in a pot of boiling water. Cook for 8-10 minutes until the sweet potatoes are very soft and easily pierced with a fork. Drain thoroughly and let cool slightly to prevent excess moisture from making the cookies too wet or dense.
- Prepare the Chia Gel (Optional but Recommended): While the sweet potato cooks, combine the chia seeds with water in a small bowl. Stir and let sit for 10-15 minutes until the seeds absorb the water and form a gel-like consistency. This adds beneficial fiber and omega-3s for your child.
- Create the Mashed Base: Mash the cooked sweet potato and banana together using a fork until smooth and free of large lumps. For a smoother texture suited for younger babies, press the mixture through a fine-mesh strainer if desired.
- Build the Dough: Stir the chia gel into the mashed sweet potato and banana mixture. Add rolled oats, all-purpose flour, and ground cinnamon. Mix gently until a thick dough forms that holds together when pressed but is not overly wet.
- Shape and Bake the Cookies: Preheat the oven to 360°F (or 350°F if preferred). Roll small portions of dough into balls approximately walnut-sized. Place them on a parchment-lined baking sheet and gently flatten each with the back of a fork to create a slight indent for even cooking. Bake for 20-25 minutes until the cookies are set and lightly golden at the edges but still soft enough for little ones to chew.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve immediately or store in an airtight container in the refrigerator for up to 5 days. These cookies can also be frozen for longer storage. Always supervise your child while eating.
Notes
- Chia gel is optional but adds beneficial nutrients and improves texture.
- You can press the mashed base through a strainer for younger babies who need a smoother texture.
- Make sure to drain the cooked sweet potatoes well to avoid soggy cookies.
- Store baked cookies in an airtight container in the fridge for up to 5 days or freeze for longer preservation.
- Always supervise babies and toddlers while eating to ensure safe consumption.
Keywords: sweet potato cookies, baby food, toddler snacks, healthy cookies, no sugar cookies, baked cookies, finger food, baby-friendly snacks
