Peanut Butter Oatmeal Cookies

When it comes to kid-friendly snacks, it’s hard to beat a cookie that’s equal parts delicious and nourishing. These Peanut Butter Oatmeal Cookies are soft enough for babies just starting solids, satisfying enough for toddlers on the go, and wholesome enough for snack-loving adults who want a treat without the sugar crash.

Made with just four simple ingredients: peanut butter, oats, date syrup, and an egg, this recipe is a win for busy parents who want a healthy snack option that’s free from refined sugar, flour, and additives. They come together in minutes, freeze beautifully, and are perfect for lunchboxes, after-school snacks, or a quick breakfast bite.

Whether you're diving into baby-led weaning or looking for a better cookie option for the whole family, this recipe is about to become a staple in your kitchen.

Why You’d Love These Peanut Butter Oatmeal Cookies 

• Gentle enough for first bites, tasty enough for toddlers
• Naturally soft, easy to chew, and great for self-feeding
• Packed with fiber, vitamins, and healthy fats
• Freezer-friendly and easy to prep ahead
• A sneaky way to add protein and nutrients to your child’s snack time—without the sugar rush

Prep Time: 8 minutes

Cook Time: 10–15 minutes

Yields: 8–10 cookies

How to Make these Peanut Butter Oatmeal Cookies

Ingredients 

• 1 cup natural smooth peanut butter
• 1/3 cup date syrup (or maple syrup for babies 12+ months)
• 1 large egg
• 1½ cups rolled oats (quick oats work too for a softer texture)

Instructions

1. Preheat Oven & Prep Tray: Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper or lightly spray it with oil to prevent sticking.

2. Mix Wet Ingredients: In a large bowl, combine the peanut butter, date syrup, and egg. Stir well until the mixture is smooth and fully combined.

3. Add Oats: Gradually mix in the oats until the dough is thick and sticky. If the batter feels too loose, add a small handful of extra oats.

4. Shape Cookies: Scoop out spoonfuls of the dough, roll them into small balls, and flatten gently on the baking sheet to form cookie shapes.

5. Bake: Bake for 10–15 minutes, or until the edges are lightly golden and the centers are set.

6. Cool & Serve: Let the cookies cool on the tray for a few minutes—they’ll firm up as they cool, but stay soft and chewy.

Tips for success

Use Natural Peanut Butter

For babies and toddlers, it’s important to avoid added sugars, salt, or hydrogenated oils commonly found in commercial peanut butters. Opt for a natural peanut butter made with 100% peanuts. The natural oils from the peanuts will keep the cookies moist and ensure the flavor is wholesome and pure.

Choose the Right Sweetener for Baby’s Age

For babies under 12 months, date syrup is the preferred sweetener. It’s naturally mild, rich in fiber. For toddlers over 1 year, maple syrup is a suitable alternative if you want a slightly sweeter taste. Honey is not recommended for infants under 1 due to the risk of botulism.

Oats Texture Affects Chewiness

Rolled oats give the cookies a chewier texture, which is great for toddlers and adults. If you’re making them for younger babies or prefer a softer bite, quick oats will create a more tender, melt-in-the-mouth cookie. You can even pulse rolled oats in a blender for a few seconds to mimic quick oats.

Don’t Overbake

These cookies are designed to be soft and chewy, not crispy. Bake until the edges are lightly golden and the centers are just set. They will continue to firm up slightly as they cool, so don’t wait for them to look “fully baked” in the oven.

Serving suggestions

For Baby-Led Weaning

These cookies are naturally soft, making them ideal for little hands to grasp and gums to gnaw on. Cut or break into halves or quarters to reduce the risk of choking for babies. Always supervise during eating.

Snack Time for Toddlers & Preschoolers

Serve as a mid-morning or afternoon snack with a small cup of milk or alongside soft fruit slices, such as bananas or berries. They're filling enough to tide over little tummies between meals.

Crumbled Over Breakfast Bowls

Crush a cookie over a bowl of unsweetened yogurt or porridge for a protein-rich, naturally sweetened topping. This adds texture and turns breakfast into a fun, finger-friendly experience.

Lunchbox Treats

If you need a nut-free version for school, substitute peanut butter with sunflower seed butter. These cookies hold well in lunchboxes and remain soft, making them a perfect on-the-go treat.

Healthy Dessert for the Whole Family

Serve warm with a dollop of Greek yogurt or a drizzle of additional date syrup for a light, guilt-free dessert that even adults will enjoy.

How to store

Fridge Storage (Up to 5 Days)

Once the cookies have completely cooled, place them in an airtight container and refrigerate. The cold air keeps them fresh and helps maintain their soft, chewy texture. Before serving, you can bring them back to room temperature or microwave them for 10–15 seconds to soften slightly.

Freezer Storage (Up to 3 Months)

To freeze, arrange the cooled cookies in a single layer on a tray and freeze until solid (about 1 hour). Then, transfer them into a freezer-safe zip bag or an airtight container, separating layers with parchment paper. When needed, thaw at room temperature for an hour or microwave for 20–30 seconds to refresh.

Nutrition

(Per Cookie, approximate)

• Calories: 205 kcal
• Carbohydrates: 19g
• Protein: 7g
• Fat: 13g
• Saturated Fat: 3g
• Polyunsaturated Fat: 3g
• Monounsaturated Fat: 6g
• Trans Fat: 0g
• Cholesterol: 18mg
• Sodium: 95mg
• Potassium: 210mg
• Fiber: 3g
• Sugar: 7g
• Vitamin A: 30 IU
• Vitamin C: 0 mg
• Calcium: 21mg
• Iron: 1mg

Note: Nutritional values are estimates and may vary based on ingredient brands and portion sizes. Always double-check if dietary needs are critical.