Soft Peanut Butter Cookies


Suggested Age: 7+ months

By Kristina LaRue, RD, CSSD

  1. Preheat oven to 375 degrees; line cookie sheet with parchment paper.
  2. Mix together banana, squash, peanut butter, oats and cinnamon; chill dough for 10 minutes.
  3. Spoon dough onto baking sheet and gently mash tops with a fork. 
  4. 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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