These soft and wholesome Baby’s First Soft Oat Cookies are the perfect cookie for little ones starting solids.
Made with Bellamy’s Organic Apple & Fig Oatmeal and Baby Porridge, these naturally sweet cookies have a very soft texture and are packed with gentle flavours and nourishing ingredients.
They’re soft enough for babies to explore and make a great teething snack or are perfect for Easter baskets or as a special snack for babies at playdates and family gatherings.
Ingredients (makes 16 small cookies Age group: 6 months+)
- 1 pouch (120g) Bellamy's Organic Baby Porridge
- 1 cup (100g) Bellamy's Organic Baby Porridge
- 1 ripe banana (130g), mashed
- 1 egg yolk (18g) (if egg has been introduced)
- 2 tbsp (30ml) melted coconut oil
- 1/4 cup (30g) whole wheat flour (or brown rice flour for a gluten-free option)
- 1⁄4 tsp (0.5g) cinnamon (optional, if introduced)
Method
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a bowl, mix the mashed banana with the Bellamy's Organic Apple & Fig Oatmeal pouch.
- Gradually stir in the Bellamy's Organic Baby Porridge powder until combined.
- Add the egg yolk and melted coconut oil, mixing well.
- Fold in the flour and cinnamon (if using) until the mixture comes together.
- Shape the mixture into small, flat cookies by first using a spoon to scoop out portions of batter. Then, with lightly oiled hands (to prevent sticking), gently flatten each portion with your palm and place on the prepared tray.
- Bake for 12-15 minutes, or until the cookies are firm but still soft.
- Allow to cool completely before serving.
- For younger babies (6-8 months): Crumble the cookie into small pieces and mix with natural yoghurt or mashed fruit. For older babies (8-12 months): Serve as a soft finger food alongside fresh fruit or a milk feed.
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Simply defrost at room temperature before serving. TIPS Prep Tips: For best results, shape cookies into small, flat rounds to ensure even cooking. Oil hands to prevent mixture from sticking. Allergies: For an egg-free version, swap the egg yolk for I tbsp of applesauce. Easy Ingredient Swaps: Swap banana for unsweetened apple puree. Swap whole wheat flour for brown rice, buckwheat or any gluten-free flour to make the cookies gluten-free. For Fussy Eaters: Dip the cookies in natural yoghurt or mashed berries to add extra flavour and nutrients. The batter can also be used to make perfectly delicious pikelets!






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