Applesauce, Banana, and Chia Seed (ABC) Cookies
These toddler cookies are Applesauce cookies, that are sweetened with Banana and bound with Chia seeds instead of eggs, hence I've given these fruit-sweetened cookies the name ABC cookies!
Why This Recipe Works
Designed for toddlers these cookies are:
- Sweetened with fruit!
- Loaded with the goodness of oats!
- Easy to adapt for allergies
- A healthy snack, could also be a healthy breakfast on the go
Ingredients you will need
To make my ABC cookies you will need apple sauce, a ripe banana, chia seeds, butter, flour, and quick cook oats. You can also add vanilla extract and or cinnamon for extra flavour.
Ingredient Notes and Substitutes
- Butter: This can be substituted for coconut oil or melted margarine.
- Flour: This can be substituted for a gluten-free flour
- Quick cook oats: In this recipe I find the quick cook oats give a softer cookie, you can use traditional rolled oats but the cookie will be tougher for young children to chew.
- Chia seeds: These can be subsituted for flaxseed or an egg.
How to Make Applesauce Cookies
Below are illustrated step-by-step instructions to make my toddler cookies, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Blend the apple sauce, banana, chia seeds, and vanilla extract together.
Step two: In a mixing bowl put the dry ingredients, oats, flour, cinnamon, and baking powder. Combine these together by whisking them.
Step three: Add the blended wet ingredients and melted butter to the dry ingredients, stir to combine. The dough will be quite wet at this stage. Refrigerate the cookie dough for 10-20 mins. This chilling time gives the chia seeds time to gel and the butter time to cool and harden making the dough easier to work with.
Step four: Preheat your oven to 180 degrees Celsius (360 Fahrenheit)
Step five: Scoop the cookie dough into balls, place them on a baking paper-lined baking sheet, and flatten gently with the back of a spoon.
Step six: Bake for 10 minutes until lightly golden. Cool on a wire rack.
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Top Tips
Here is how you can make this toddler cookie recipe perfectly every time!
- Be careful not to overbake these cookies, if they are overcooked they become very hard.
- This is quite a wet cookie dough, using a wet spoon and damp hands will stop the dough from sticking and make it easier to deal with. Also the resting time in the fridge will help the cookie dough become easier to handle.
- Pop a frozen cookie in the lunchbox and they will be perfect at lunchtime!
FAQs
These cookies will last up to 4 days in an airtight container on the bench, they will freeze for up to 4 months.
Oatmeal cookies for kids
Please know this recipe is designed for toddlers and younger children. My almost two-and-a-half-year-old loves them but I will admit they are no longer loved by my school-aged kids. I love oatmeal cookies so have recipes suitable for all ages on my website, You can find lots below. and quite possibly the perfect oat cookie for your child.
Baby cookies: For the youngest kids try my teething cookies, banana baby cookies, and sweet potato cookies.
Otherwise check out my choc chip banana oatmeal cookies, apple cookies, condensed milk cookies, and lemon cookies all are great school lunchbox options.
Applesauce, Banana, and Chia Seed (ABC) Toddler Cookies
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Ingredients
- 120 g banana 1 medium
- 140 g unsweetened apple sauce ½ cup
- 1 teaspoon vanilla essence
- 1 Tablespoon chia seeds
- 100 g rolled oats
- 70 g flour ½ cup
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 30 g melted butter
Instructions
- Blend the apple sauce, banana, chia seeds and vanilla essence together.
- In a mixing bowl put the dry ingredients, oats, flour, cinnamon and baking powder. Combine these together by whisking them.
- Add the blended wet ingredients and melted butter to the dry ingredients, stir to combine. The dough will be quite wet at this stage. Refrigerate the cookie dough for 10-20 mins. This chilling time gives the chia seeds time to gel and the butter time to cool and harden making the dough easier to work with.
- Preheat your oven to 180 degrees Celsius (360 Fahrenheit)
- Scoop the cookie dough into balls, place them on a baking paper-lined tray, and flatten gently with the back of a spoon.
- Bake for 10 minutes until lightly golden. Cool on a wire racks.
Notes
- Be careful not to overbake these cookies, if they are overcooked they become very hard.
- This is quite a wet cookie dough, using a wet spoon and damp hands will stop the dough from sticking and make it easier to deal with. Also, the resting time in the fridge will help the cookie dough become easier to handle.
- These cookies will last up to 4 days in an airtight container on the bench, they will freeze for up to 4 months.
Ingredients notes and substitutes
- Butter: can be substituted for coconut oil or melted margarine.
- Flour: This can be substituted for a gluten-free flour
- Quick cook oats: In this recipe I find the quick cook oats give a softer cookie, you can use traditional rolled oats but the cookie will be tougher for young children to chew.
- Chia seeds: These can be substituted for flaxseed or an egg.
Nutrition
Quick Start Guide To BLW
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I'm sure this is a silly question but how do you make the applesauce? I know you said you cook your own apples but, well, how? Sorry I'm very new to this!
I just peel and dice apple, add a little water, then boil/steam until tender on the stove top