Sweet 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
Scale
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
