Sweet Potato Cookies For Babies
Sweet Potato Cookies a baby led weaning recipe for soft healthy cookies with no added sugar perfect as a snack or breakfast idea
Servings: 20 cookies
Calories: 39kcal
Ingredients
- 250 g sweet potato cooked
- 100 g banana
- 1 tablespoon chia seeds
- 2 tablespoon water
- 1 cup oats
- ¼ cup plain flour
- ½ teaspoon cinnamon
Instructions
- If your sweet potato is not cooked then start by peeling it, and cutting into chunks, pop into a pot with water and cook/boil until the sweet potato is soft. Drain, then leave to sit in the warm pot for a minute or two, this allows a little extra water to evaporate
- While the sweet potato cooks, pop the chia seeds into the water and leave to stand for 10-15 minutes (they should begin to gel in this time)
- Add the banana to the sweet potato (I do this in the pot I cooked the sweet potato to cut down on dishes)
- Mash the banana and sweet potato together
- Stir through the soaked chia seeds
- Add the oats, flour, and cinnamon, mix well. This should form a cookie dough with a texture a little like playdough
- Use a tablespoon to scoop the mixture, then roll into balls. I find damp hands is a good idea with this mix, (I get 20 tablespoons from this recipe), place the balls on a lined baking tray
- Wet a fork, and give each ball a light squish with the fork
- Bake at 180 degrees celsius (approx 360 F) for 20-25 mins, allow to cool
- The cookies should have a soft texture
- Store in an airtight container for 2-3 days, or freeze and thaw as needed
Notes
- I use orange sweet potato for this recipe, the red-skinned kumara (New Zealand) can be a little too starchy for this recipe
- I use quick cook oats in this recipe as they produce a softer cookie for little ones
- If your child requires a wheat free flour, rice flour will work well in this recipe
Nutrition
Serving: 1cookie | Calories: 39kcal | Carbohydrates: 7.8g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Sodium: 7.2mg | Fiber: 1.2g | Sugar: 1.1g