3-Ingredient Sweet Potato Baby Cookies

Ingredients

• 1 cup Sweet Potato (boiled or steamed, then mashed)
• 1 cup Oats (rolled or quick oats, to be blended into flour)
• 2 tbsp Peanut Butter (smooth; ensure it contains no added sugar or salt if serving to babies)

Steps

1. 1

   Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper or a silicone baking mat.

2. 2

   Place the 1 cup of oats into a food processor or high-speed blender. Pulse until the oats are finely milled into a flour-like consistency.

3. 3

   In a medium mixing bowl, combine the finely milled oats, 1 cup of mashed sweet potato, and 2 tablespoons of peanut butter.

4. 4

   Stir the ingredients together thoroughly until a uniform dough forms and all ingredients are well incorporated.

5. 5

   Take approximately one teaspoon of the mixture and roll it into a small ball between your palms.

6. 6

   Place the ball onto the prepared baking tray. Repeat with the remaining mixture, spacing them about an inch apart.

7. 7

   Use the back of a fork to gently press down on each ball, flattening it into a biscuit shape and leaving a slight indentation pattern.

8. 8

   Bake in the preheated oven for 15 minutes until the cookies are set and firm.

9. 9

   Remove from the oven and allow the cookies to cool completely on the tray before serving or storing.

Notes

These cookies are suitable for babies from 6 months and older. If your baby has a nut allergy, you can substitute the peanut butter with sunflower seed butter or tahini. Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.

Nutrition per serving

• baby-led weaning
• baby food
• healthy snack
• 3-ingredient
• vegan
• gluten-free
• refined sugar-free
• baked