Soft Peanut Butter Cookies
By: Kristina LaRue, RD, CSSD
Ingredients
1 medium extra ripe banana, mashed
½ cup pureed butternut squash, (fresh, baby food, or thawed from frozen)
¼ cup peanut butter
½ cup uncooked old-fashioned oats
½ teaspoon cinnamon
Directions
Suggested Age: 7+ months
Preheat oven to 375 degrees; line cookie sheet with parchment paper.
Mix together banana, squash, peanut butter, oats and cinnamon; chill dough for 10 minutes.
Spoon dough onto baking sheet and gently mash tops with a fork.
Bake for 20 minutes; allow to cool completely before serving to baby
Note: Mama and toddler can enjoy these cookies too! If you want a little extra sweetness for the big kids, sprinkle a few mini-chocolate chips on top before baking.
NIAID recommends introducing peanut foods to infants as early as 4-6 months to help prevent a peanut allergy.
Visit www.PreventPeanutAllergies.org for more information.
Nutrients Per serving
| Calories | 70 |
| Fat | 3.5g |
| Trans Fat | 0g |
| Cholesterol | 0mg |
| Carbohydrates | 8g |
| Protein | 2g |
| Sodium | 30mg |
