Healthy Banana Baby Cookies Kids Love in Bali, Indonesia

Step 1: Prepare the Ingredients

Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.

Blend the rolled oats into a fine flour using a blender or food processor.

Step 2: Combine Dry Ingredients

In a large mixing bowl, combine the oat flour, desiccated coconut, cinnamon, nutmeg, and salt. Mix well to ensure even distribution of the spices.

Step 3: Mix Wet Ingredients

In a separate bowl, mash the ripe bananas until smooth and lump-free.

Stir in the palm sugar syrup, pandan essence, and melted coconut oil. Whisk until the mixture is well combined and slightly frothy.

Step 4: Form the Dough

Gradually mix the wet ingredients into the dry ingredients. Stir gently until a soft, pliable dough forms. If the dough feels too sticky, add more oat flour a tablespoon at a time.

Let the dough rest for 5 minutes to allow the oats to absorb the moisture fully.

Step 5: Shape the Cookies

Scoop a tablespoon of dough and roll it into a small ball. Flatten each ball gently with your palm to create round, even shapes.

Place the cookies on the baking tray, leaving about 2 cm of space between each one.

Step 6: Bake

Bake in the preheated oven for 12-15 minutes or until the edges turn golden brown.

Remove the tray from the oven and allow the cookies to cool on a wire rack for 10 minutes before serving.

Step 7: Store and Serve

Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate for a week.

Serve with a side of fresh fruit juice for a refreshing tropical treat.