Sugar-Free Apple Oatmeal Cookies
Soft oatmeal cookies sweetened with banana and apple, with no added sugar. Warm and crumbly, they are easy to hold in a hand and make a good snack.
- Time
- 35 min
- Serving
- 170 kcal
- Ingredients
- ≈ $0.34
- Protein
- 4 g
Ingredients
- 1 Rolled oatspack 400 g ≈ $2.60 20 g
- 2 Apples≈ $3.50 per kg 40 g
- 3 Bananas≈ $1.45 per kg 25 g
- 4 Wheat flour 8 g
- 5 Butterpack 180 g ≈ $1.57 4 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat the oven to 180 °C. Line a baking sheet with parchment. Melt the butter5 on the stove or in the microwave and let it cool slightly.
Peel and core the apple2, then grate it on a fine grater. Squeeze out a little of the excess juice.
Mash the banana3 with a fork into a smooth puree. Mix with the apple2 and melted butter5.
Add the rolled1 oats and flour and stir. Let rest for 5 minutes, so the oats swell and the dough becomes sticky.
With a wet spoon, drop 3 patties about 1 cm thick onto the parchment and press them down lightly with your fingers.
Bake for 15–18 minutes at 180 °C, until the edges are dry and the cookies are golden and firm.
Let cool on the baking sheet for 10 minutes, so the cookies firm up. Serve to a toddler warm, broken into small pieces if needed.
Tips
- Why it works
- Let the dough rest for 5 minutes: the oats absorb moisture from the apple and banana and swell, so the cookies come out soft, not hard, and are easier to chew.
- Substitutions
- Replace butter with 4 g of refined vegetable oil, such as sunflower. Replace banana with the same amount of unsweetened applesauce, and the cookies will be less moist and slightly less sweet.
- Common mistakes
- If the apple isn't squeezed out, the dough is wet, and the cookies don't dry and stick to the parchment. A finished cookie lifts off the parchment whole, with dry edges and a firm center.
- Storing and reheating
- Keep in a closed container in the fridge for up to 2 days, since the cookies contain fresh fruit. Before serving, warm for 15-20 seconds in the microwave and let cool a little.
- Serve with
- Serve as a snack between breakfast and lunch with warm milk or kefir, as suits your toddler's age. Break the cookie into small pieces while it is warm.
In short
- A child's portion for ages 1–3; suitable from 18 months. For younger kids, halve it and purée.
Comments 0
Sign in to leave a comment.
No comments yet.