Peanut Butter Soft Cookies

Written by

Alison Berg

October 29, 2024

Recipe by National Peanut Board, Kristina LaRue, RD, CSSDDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

1 medium extra ripe banana, mashed
1/2 cup pureed butternut squash (can be commercial baby food or homemade baby food fresh or thawed from frozen)
1/4 cup creamy peanut butter
1/2 cup uncooked old-fashioned oats
1/2 teaspoon cinnamon

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 a baking sheet and gently mash tops with a fork.
Bake for 20 minutes; allow to cool completely before serving to baby.

NUTRITION FACTS
– 70 Calories
– Total Fat: 3.5g
– Carbohydrates: 8g
– Protein: 2g
– Sodium: 30mg
– Cholesterol: 0mg
RECIPE TIPS
For kids aged two or older, add a little sweetness by sprinkling some mini-chocolate chips on top before baking!
If the dough is sticking to the forks, even after chilling, you can apply a light coating of oil or cooking spray to your fork.