Dietary: VEG, NF
Allergens: Wheat, Egg
Age group: 6 months+
Serves: 16 small cookies
Prep time: 10 mins
Cook time: 12-15 mins

These soft and wholesome Baby’s First Soft Oat Cookies are the perfect cookie for little ones starting solids. Made with Bellamy’s Organic Apple & Fig Oatmeal and Baby Porridge, these naturally sweet cookies have a very soft texture and are packed with gentle flavours and nourishing ingredients. They’re soft enough for babies to explore and make a great teething snack or are perfect for Easter baskets or as a special snack for babies at playdates and family gatherings.

INGREDIENTS
• 1 pouch (120g) Bellamy’s Organic Apple
& Fig Oatmeal
• 1 cup (100g) Bellamy’s Organic Baby Porridge
• 1 ripe banana (130g), mashed
• 1 egg yolk (18g) (if egg has been introduced)
• 2 tbsp (30ml) melted coconut oil
• ¼ cup (30g) whole wheat flour (or brown rice flour
for a gluten-free option)
• ¼ tsp (0.5g) cinnamon (optional, if introduced)

METHOD
1. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
2. In a bowl, mix the mashed banana with the Bellamy’s Organic Apple & Fig Oatmeal pouch.
3. Gradually stir in the Bellamy’s Organic Baby Porridge powder until combined.
4. Add the egg yolk and melted coconut oil, mixing well.
5. Fold in the flour and cinnamon (if using) until the mixture comes together.
6. Shape the mixture into small, flat cookies by first using a spoon to scoop out portions of batter. Then, with lightly oiled hands (to prevent sticking), gently flatten each portion with your palm and place on the prepared tray.
7. Bake for 12-15 minutes, or until the cookies are firm but still soft.
8. Allow to cool completely before serving.
9. For younger babies (6-8 months): Crumble the cookie into small pieces and mix with natural yoghurt or mashed fruit. For older babies (8-12 months): Serve as a soft finger food alongside fresh fruit or a milk feed.

STORING LEFTOVERS: Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Simply defrost at room temperature before serving.

TIPS

Prep Tips:
• For best results, shape cookies into small, flat rounds to ensure even cooking.
• Oil hands to prevent mixture from sticking.

Allergies:
• For an egg-free version, swap the egg yolk for 1 tbsp of applesauce.

Easy Ingredient Swaps:
• Swap banana for unsweetened apple puree.
• Swap whole wheat flour for brown rice, buckwheat or
any gluten-free flour to make the cookies gluten-free.

For Fussy Eaters:
• Dip the cookies in natural yoghurt or mashed berries to add extra flavour and nutrients.
• The batter can also be used to make perfectly delicious pikelets!