Baby led weaning oat cookies are an ideal early finger food. They’re easy to hold, easy to chew and – crucially – easy to make! They need only two ingredients; oats and bananas. No egg necessary!
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When you suddenly have to start cooking and baking without eggs, it can feel overwhelming. These egg free oat cookies are a great recipe to get you going! They need only two ingredients, and there are plenty of variations to try after you’ve mastered the basic recipe. They are fantastic for baby led weaning, and my son still loves them at age 8!
What dietary requirements are these baby led weaning cookies suitable for?
These oat cookies contain no egg, meaning they’re suitable for those with egg allergies. They are also dairy free (perfect if you’re weaning with a cow’s milk protein allergy), soya free, nut free and vegan!
Some people who can’t eat gluten need to avoid standard oats; according to Coeliac UK there is a high danger of gluten cross contamination due to the manufacturing processes. However, it is possible to buy oats which have been made with no danger of cross contamination, so if you need these oat cookies to be gluten free then choose oats specifically labelled as such.
To make no-egg oat cookies, you will need:
Just two ingredients – oats and bananas! You’ll also need the following equipment:
- A large mixing bowl.
- A small masher. You can use a fork, but I’ve found the best way to mash bananas is to use a cocktail muddler*! I make very good use of my cocktail muddler, although rarely for its intended purpose these days 😂. I do however find myself mashing bananas a lot for various recipes, and it’s also handy for mashing avocado etc. These are particularly useful for kids getting involved, as they are easier for little hands to hold.
- A lined baking tray.
How to serve oat cookies for baby led weaning
These cookies can be served to babies from 6 months onwards. You can cut them into halves or strips to make them easier for your baby to hold initially.
If your baby is just getting started with weaning, I suggest taking the oat cookies out of the oven when they are still quite soft. Much easier to chew for babies who are low on teeth! For older babies and toddlers, you can allow them to crisp up a bit.
These work well as a standalone snack, and are easy to take out and about as part of a packed lunch or buggy snack. You can also serve them as a little pudding, perhaps with some fruit. They even work well for breakfast! You could serve them alongside some dairy free yoghurt, sprinkled with chia seeds for some extra nutrition.
Can oat cookies be frozen?
You can keep these for a couple of days in an airtight container, but they don’t stay fresh much longer than that. Instead you can freeze any leftovers (although it rarely happens in our house as they tend to get polished off pretty quickly!).
Initially, lay them out flat on some grease proof paper and freeze. Then you can transfer them into a freezer bag. Doing it this way means you can get one out at a time rather than ending up with a big clump. When it comes to defrosting, just leave them at room temperature for a few hours and they’ll be ready to eat.
Some recipe variations:
This recipe is very easy to adapt, which is handy for keeping fickle toddlers interested! It’s also a good way to get some dietary diversity in, and introduce new flavours. Some of my favourites variations are to:
- Add a small handful of chopped apricots or raisins
- Switch half the oats for quinoa flakes. Quinoa is naturally gluten free, and an excellent source of plant based protein.
- Stir through a spoonful of pure nut butter, such as almond* or peanut*. This is another great way to boost protein and add healthy fats.
- Add a pinch of cinnamon.
- Stir through some dairy free chocolate chips for a sweeter treat.
- Or a mix and match of these! The picture above shows oat cookies made using half oats and half quinoa flakes, with some chopped apricots and dairy free white chocolate chips stirred through.
All of the above variations of the egg-free oat cookies are suitable for baby led weaning, although you may want to save the chocolate chips until a bit later in the weaning journey!
Baby led weaning oat cookies (no egg)
- 80 g rolled oats (gluten free if necessary)
- 2 ripe bananas
- Preheat your oven to 180℃ / 160℃ fan, and line a baking tray.
- Peel your bananas and break them up into a mixing bowl. Mash them up until smooth.
- Stir the oats into the mashed banana until it's all well combined.
- Add spoonfuls of the mixture to the baking tray and form them into a round biscuit shape using your fingers. The mixture will be very sloppy but don't worry!
- Bake for 15 to 20 minutes until starting to go golden on top. If your baby is low on teeth, make sure to take the cookies out before they get very crispy; they'll be easier to chew.
- See the main post for recipe variations and freezing instructions.
- If you or your child has an allergy, always double check that the recipe and all of the components are suitable. This includes checking ‘may contain’ statements on each ingredient and making your own assessment of risk based on personal circumstances.
Looking for more baby led weaning recipes which contain no eggs?
Here are some of our favourites! And if your baby also has a cow’s milk protein allergy then good news – they are all dairy free too:
- Quick & easy egg-free fish cakes
- Breadsticks using sweet potato dough
- Baby led weaning banana pancakes
- Puff pastry pinwheels
- Egg free meatballs
- Gluten free courgette fritters
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