Soft Peanut Butter Cookies

a kid reaching out to a cookie in a cooling tray.

25 minutes

10 - Serving Size: 1 cookie



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


Suggested Age: 7+ months

By Kristina LaRue, RD, CSSD

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 for more information.

Cookie information per serving:

Calories: 70

Fat: 3.5g

Trans fat: 0g

Cholesterol: 0mg

Carbohydrates: 8g

Protein: 2g

Sodium: 30 mg

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