If you’re looking for easy biscuit recipes for babies, you’re in the right place. These 16 easy and simple vegan biscuit recipes are designed with little eaters in mind, using minimal ingredients and gentle flavours that are perfect for baby-led weaning, most suitable from 6 months.
All of these biscuits are soft, tasty and lunchbox friendly, making them ideal for babies, toddlers and even older kids. They’re 100% vegan, free from eggs and dairy, and easy to adapt depending on your baby’s stage and preferences.
Whether you need a quick snack, a lunchbox filler or a freezer-friendly option to have on hand, these baby biscuits are simple enough for busy parents and delicious enough that the whole family will enjoy them.
Iron-Rich BLW Cookies
Ingredients
- 110 g rolled oats (Quinoa flakes option: Swap the oats for quinoa flakes to add an extra 2.7 mg of iron per batch.)
- 150 g unhulled tahini
- 150 g raisins
- 35 g pumpkin seeds
- 20 g chia seeds
- 50 g almond flour
- 40 g blackstrap molasses (can sub with 100g of extra raisins and 2 Tbsp of orange juice)
- 60 ml orange juice
Instructions
- Preheat oven to 170c/340f (fan forced), and line a baking tray with a baking sheet (or baking paper).
- Add the oats, pumpkin seeds, almond flour, and chia seeds to a food processor and pulse until coarsely ground and no pumpkin seed chunks remain.
- Add the rest of the ingredients and blend or pulse until the mixture comes together and is sticky but spoonable (use more orange juice, 1 Tbsp at a time if the mix is too dry).
- Using two spoons, spoon the mixture into 12 cookies and flatten slightly with your fingers or a fork.
- Bake for 12–15 minutes until set on the outside but still soft in the centre.
- Cool on the tray for 5 minutes, then transfer to a rack to finish cooling.
Storage
Store in an airtight container on the bench for 2 days, in the fridge for 7 days or freezer for up to 2 months.Notes
These are suitable from 12+ months due to the added sugar from molasses and dried fruit.
Nutrition - Per Serving
Serving: 2 biscuits | Calories: 411kcal | Carbohydrates: 47g | Protein: 12g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 20mg | Potassium: 566mg | Fiber: 7g | Sugar: 6g | Vitamin A: 40IU | Vitamin C: 8mg | Calcium: 108mg | Iron: 6mg
Pumpkin Breakfast Cookies
Ingredients
- 170 g pumpkin (cooked, approx 200g uncooked)
- 110 g quick oats
- 125 g peanut butter (100% natural, subs; almond, tahini, or sunflower seed )
- 1 tsp ground cinnamon
- 1 Tbsp maple syrup (optional, omit for under 12 months)
Instructions
- Preheat the oven to 180c/350f.
- Add the pumpkin to a large bowl and mash to remove any lumps with a fork.
- Add all of the remaining ingredients and stir to combine.
- Take around 1 heaped Tablespoon of the mix, roll into a ball in your hand, then place on a lined baking tray.
- Flatten the cookies using your hand or create a crosshatch pattern using a fork (wet the fork to stop it sticking to the cookies).
- Place in the oven and cook for 15-18 minutes.
- Allow to cool on the tray and enjoy!
Storage
Store in an airtight container on the bench for 2 days, in the fridge for 5 days or freeze for up to 2 monthsNutrition - Per Serving
Serving: 3 biscuits | Calories: 258kcal | Carbohydrates: 27g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 110mg | Potassium: 304mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5293IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg
3 Ingredient Peanut Butter Banana Biscuits
Ingredients
- 1 large banana (120g peeled)
- 2 tbsp peanut butter (100% natural, any other nut or seed butter will work)
- 180 g self raising flour
Instructions
- Peel and mash the banana, then stir in the peanut butter to combine.
- Add the flour and mix to form a dough (using hands).
- Roll out the dough to approx 1/2 a cm in thickness.
- Use cookie cutters or a knife and cut out the biscuits. Remove any excess dough, and roll that out, repeating until there is no dough left (this will make around 55 biscuits).
- Cook in a preheated oven on 180c/350f for 10-12 mins till cooked. Allow to cool before serving.
Storage
Store in a container on the bench for 3 days, in the fridge for a week, or freeze for up to 2 months.Nutrition - Per Serving
Serving: 4 biscuits | Calories: 69kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.2mg
Brownie PB Sandwich Cookies
Ingredients
COOKIE INGREDIENTS:
- 100 g almond flour
- 100 g coconut sugar
- 120 g plain flour (sub with rice flour for a GF option)
- 35 g cacao powder (sub with carob for under 24 months)
- 1 tbsp ground flaxseeds
- 1 tsp baking powder
- 60 ml avocado oil (sub; coconut or olive oil)
- 80 ml soy milk
- Pinch sea salt
FILLING INGREDIENTS:
- 85 g peanut butter (100% natural, any nut or seed butter of choice)
- 35 g coconut flour (almond flour also works)
- 2 tbsp maple syrup
Instructions
- Preheat the oven to 180c/350f.
- Add all of the dry ingredients to a bowl, and mix together.
- Add the oil and soy milk, then stir to combine.
- We made two different sized cookies so that they were easier for little hands to eat, but make whatever sizes you prefer. To make small cookies, take around 1 heaped teaspoon of the mix in your hand and roll into a ball, placing the ball on a sheet of baking paper. Repeat for an even amount (12 to make 6 sandwiches). To make large cookies, take 1 heaped Tablespoon of the mix and repeat with the remaining mix, placing on a separate sheet of baking paper (even amounts of cookies to make sandwiches).
- Flatten the cookies using your hand, then bake in the oven for 7-8 minutes for the small cookies, and 10-12 minutes for the large ones, making sure not to overcook them (they will firm up as they cool). Leave to cool on the tray.
- While the cookies are baking, make the filling by stirring all the ingredients together, then leave to thicken.
- To add the peanut butter filling, take a small teaspoon of the mix (for the small cookies), roll into a ball in your hand and then flatten with your other hand, smooth it onto the flat side of one of the cookies, take another cookie and place it on top, gently squeezing to combine them. For large cookies, repeat as above but using 1 Tablespoon.
- Enjoy!
Storage
Store in an airtight container on the bench for 3 days, or freeze for up to 1 month.Notes
This recipe is suitable from 24 months due to it containing cacao/chocolate which naturally contains caffeine and is not recommended before the age of 2. Sub with carob powder for babies under 24 months.
The filling is made with a nut butter mixed with coconut flour, this ensures it doesn’t have a sticky filling which can pose more of a choking risk.
Nutrition - Per Serving
Serving: 1 sandwich | Calories: 279kcal | Carbohydrates: 30g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 112mg | Potassium: 145mg | Fiber: 5g | Sugar: 12g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg
3 Ingredient Sweet Potato & Apple Biscuits
Ingredients
- 1 medium apple (140g pre peeled and pre cored)
- 1 medium sweet potato (190g pre peeled)
- 150 g self raising flour
Instructions
- Peel and core the apple then dice. Peel and dice the sweet potato.
- Place the apple and sweet potato in a steamer and cook for 10-15 minutes until soft.
- Add the apple and sweet potato to a bowl and mash with a fork to remove any lumps.
- Add the flour and mix to form a dough (using hands).
- Roll out the dough to approx 1/2 a cm in thickness.
- Use cookie cutters or a knife and cut out the biscuits. Remove any excess dough, and roll that out, repeating until there is no dough left (this will make around 45 biscuits).
- Cook in a preheated oven on 180c/350f for 12-15mins till cooked.
- Allow to cool before serving.
Storage
Store in a container on the bench for 3 days, in the fridge for a week, or freeze for up to 2 months.Nutrition - Per Serving
Serving: 4 biscuits | Calories: 69kcal | Carbohydrates: 15g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 11mg | Potassium: 92mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2680IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.2mg
Peanut Butter Sandwich Cookies
Ingredients
COOKIE INGREDIENTS:
- 70 g almond flour
- 85 g peanut butter (natural)
- 60 ml maple syrup
- 1 tsp vanilla extract (optional)
FILLING INGREDIENTS:
- 60 g peanut butter (natural)
- 1 tbsp maple syrup
Instructions
- Preheat the oven to 180c/350f.
- Add all of the cookies ingredients to a bowl, and stir together.
- Line a baking tray with parchment paper, then take around 1 heaped teaspoon of the mix in your hand and roll into a ball, placing the ball on a sheet of baking paper. Repeat for an even amount (24-28 roughly to make 12-14 sandwiches).
- Lightly flatten each cookie with a fork to create a crosshatch pattern (wet the fork if it’s sticking), then bake for 7-8minutes until lightly golden.
- While the cookies are baking, make the filling by stirring the peanut butter and maple syrup together.
- Leave the cookies to cool on the tray, then add the filling by gently spreading with the back of a spoon then squeezing to combine them.
- Enjoy!
Storage
Store in an airtight container on the bench for 3 days, or freeze for up to 1 month.Notes
Vegan 🌱 12+ months 👶🏼 Gluten-free 🌾 Makes 14 cookie sandwiches 🍪
NOTES:
Subs: you can substitute the maple syrup with rice syrup or agave.
You can swap the almond flour for oat flour, this will result in firmer cookies.
Swap the peanut butter for any nut or seed butter of choice; opt for 100% nut/seed with no added oils, sugar, or salt.
Nutrition - Per Serving
Serving: 2 biscuits | Calories: 224kcal | Carbohydrates: 17g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 90mg | Potassium: 153mg | Fiber: 2g | Sugar: 12g | Calcium: 48mg | Iron: 1mg
Sweet Potato and Broccoli Biscuits
Ingredients
- 175 g sweet potato (cooked weight, 225g uncooked)
- 125 g broccoli (cooked weight)
- 225 g wholemeal flour
- 60 ml coconut oil (melted)
- 15 g nutritional yeast (optional, cheesy flavour)
- 1.5 tsp baking powder (omit if sharing with furry pets)
Instructions
- Mash the sweet potato and broccoli together in a bowl fork to remove any lumps.
- Add the remaining ingredients and mix to form a dough (using hands to combine. If it feels to sticky keep kneading for a few minutes, if it’s still sticky after this then add 1-2 Tbsp of flour and mix again).
- Preheat the oven to 180c/350f before rolling the dough.
- Roll out the dough to approx 1/2 a cm in thickness and use cookie cutters or a knife and cut out the biscuits in whatever shapes you like. Remove any excess dough, and roll that out, repeating until there is no dough left (this will make around 60 biscuits) and placing all biscuits onto a baking sheet.
- Bake in the oven for 11-13 minutes until lightly golden on the edges.
- Allow to cool before serving.
Storage
Store in a container on the bench for 3 days, in the fridge for a week, or freeze for up to 2 months.Nutrition - Per Serving
Serving: 5biscuits | Calories: 148kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 79mg | Potassium: 210mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2563IU | Vitamin C: 12mg | Calcium: 55mg | Iron: 1mg
2 Ingredient Sesame Cookies
Ingredients
- 1 medium banana (100g peeled, mashed)
- 150 g sesame seeds
- 80 g vegan chocolate (optional, for 24+ months)
Instructions
- Preheat the oven to 180c/350f.
- Stir together the banana and sesame seeds, then spoon approximately 1 Tablespoon of the mix into cookie shapes on a lined baking sheet, making around 10 cookies. If you’re adding chocolate later then use the back of a Tablespoon to gently press down to create a little dent on however many you like (we did half with and half without).
- Bake in the oven for 18-20 minutes until lightly golden.
- Remove from the oven and leave to cool fully on the tray.
- Melt the vegan chocolate if using, then spoon it into the dent, and leave to set at room temperature.
- Enjoy!
Storage
Store in an airtight container at room temperature for two days or in the fridge for up to 5 days.Nutrition - Per Serving
Serving: 2 biscuits | Calories: 193kcal | Carbohydrates: 12g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 4mg | Potassium: 225mg | Fiber: 4g | Sugar: 3g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 294mg | Iron: 4mg
Carrot Cake Biscuits
Ingredients
- 200 g carrot (steamed, approx 1.5 large carrots)
- 200 g self raising flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 50 g raisins (omit for babies under 18 months)
- 60 ml coconut oil (melted)
Instructions
- In a large bowl mash the carrot with a fork to remove any lumps.
- Add all of the remaining ingredients and mix together to form a dough. It will be sticky, but knead with your hands and it will come together (you may need a tiny bit more flour if your carrot has a higher water content though).
- Place the dough on baking paper and roll the dough to approx 1/2 a cm in thickness.
- Use cookie cutters or a knife and cut out the biscuits. Remove any excess dough, and roll that out, repeating until there is no dough left (this will make around 50 biscuits).
- Preheat the oven to 180c/350f then bake for 10 minutes (+/- a couple minutes depending on your oven).
- Remove from the oven and allow to cool before serving.
Storage
Store in a container on the bench for 3 days, in the fridge for a week, or freeze for up to 2 months. These have coconut oil so will be harder if served cold (you can warm up if serving straight from the fridge).Notes
*For babies under 12 months cut in to two finger width strips so they’re easier to hold/reduces choking hazard. Omit the raisins for babies under 18 months.
Cut the spices in half if your little one is new to them
Nutrition - Per Serving
Serving: 6 biscuits | Calories: 159kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 17mg | Potassium: 144mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3714IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.5mg
Breakfast Protein Cookies
Ingredients
- 55 g rolled oats
- 2 large bananas (220g peeled weight)
- 1 x 400g can of chickpeas (drained & rinsed)
- 1 tsp baking powder (optional)
- 1 tsp vanilla extract
- 125 g peanut butter (100% natural)
Instructions
- Preheat the oven to 180c/350f.
- Add all ingredients to a food processor and mix until smooth (1-2 mins).
- Using 2 spoons, form the mix in to cookies (approx 20) onto a baking sheet, then using a fork (lightly wet it to stop it sticking) gently press the tops to create a crosshatch pattern.
- Bake for 15mins, until lightly golden,
- Leave on the tray for 5 mins to help them firm up, then place on a cooling rack.
Storage
Store in an airtight container in the fridge for 5 days or the freezer for 2 months.Nutrition - Per Serving
Serving: 4 biscuits | Calories: 321kcal | Carbohydrates: 39g | Protein: 12g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 198mg | Potassium: 517mg | Fiber: 7g | Sugar: 12g | Vitamin A: 48IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 3mg
PB&J Thumbprint Cookies
Ingredients
- 1 large banana (110g peeled weight)
- 150 g peanut butter (100% natural)
- 140 g wholemeal flour
- 1 tsp baking powder
- 3 tbsp chia jam (or jam of choice)
Instructions
- Preheat the oven to 180c/350f.
- In a large bowl, mash the banana, then stir in the nut butter.
- Add the flour and baking powder and stir to combine, then use your hands to knead into a large mass.
- Pinch off around 1 tablespoon of the mix and roll into a ball in your hands, then flatten to around 0.5cm in thickness and place on a lined baking tray/sheet. Repeat for ~16 cookies.
- Use your thumb to press a dent in to the tops of each of the cookies, if they spilt around the sides just gently press them back together.
- Add 1/2-1 tsp of chia jam to each thumbprint hole.
- Place in the oven and cook for 9-10 minutes until lightly golden around the edges.
- Allow to cool on the tray for a few minutes and then transfer to a cooling rack to cool completely.
Storage
Store in an airtight container on the bench for 2 days, in the fridge for 5 days or freezer for up to 2 months.Notes
You can make these nut free by substituting the nut butter with sunflower seed butter or tahini.
If your dough feels too dry add a splash of soy milk. If it is too sticky to roll the balls in your hand add 1-2 Tbsp of flour and check again.
Nutrition - Per Serving
Serving: 2 biscuits | Calories: 191kcal | Carbohydrates: 22g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 135mg | Potassium: 242mg | Fiber: 4g | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg
Banana Oat Biscuits
Ingredients
- 1 large banana (110g peeled)
- 2 tbsp tahini
- 150 g oat flour
- 1 tsp baking powder (optional)
Instructions
- Peel and mash the banana, then stir in the nut/seed butter to combine.
- Add the flour and mix to form a dough (using hands if needed).
- Sprinkle extra oat flour on the bench to stop the dough sticking, then roll out the dough to approx 1/2 a cm in thickness.
- Use cookie cutters or a knife and cut out the biscuits. Remove any excess dough, and roll that out, repeating until there is no dough left (this will make around 30-35 biscuits).
- Cook in a preheated oven on 180c for 10-12 mins till cooked.
- Allow to cool before serving.
Storage
Store in a container on the bench for 3 days, in the fridge for a week, or freeze for up to 2 months.Notes
Use certified gluten free oats if needing to ensure GF.
You may need a little more oat flour depending on how big your banana is. Oat flour absorbs liquid quickly so if it feels too wet, you can wait 5 minutes (or add a little more flour a small amount at a time)
Nutrition - Per Serving
Serving: 3 biscuits | Calories: 97kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 47mg | Potassium: 123mg | Fiber: 2g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
Tahini Oat Cookies
Instructions
- Preheat the oven to 180c/350f.
- In a bowl, stir the oat flour, tahini, and maple syrup together, then form & roll about a Tbsp (for 12 cookies), or around 1/2 a Tbsp for making mini cookies, of the “dough” to create balls in your hand. Repeat for remaining dough.
- Place them on baking paper, press lightly to flatten with a fork to create a crosshatch design, then bake at 180c for 12-15 minutes (for regular size) or 7-8 minutes for mini cookies.
- Remove from the oven and allow to cool before serving (we leave on the tray to cool).
Storage
Store in an airtight container at room temp for 5 days, in the fridge for up to 2 weeks or freeze for up to 3 months.Nutrition - Per Serving
Serving: 3 biscuits | Calories: 282kcal | Carbohydrates: 26g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Sodium: 15mg | Potassium: 230mg | Fiber: 2g | Sugar: 8g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg
Lactation Energy Cookies
Ingredients
- 35 g ground flaxseed
- 125 ml water
- 220 g rolled oats
- 120 g oat flour
- 90 g coconut sugar (to taste)
- 15 g brewers yeast
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- Pinch sea salt (optional)
- 1 tsp vanilla extract
- 125 ml coconut oil
- 80 g vegan choc chips (optional; can sub with chopped dates for under 24 months)
Instructions
- Preheat the oven to 180c/350f.
- Add all of the ingredients (except the choc chips) to a large bowl & stir to combine, then gently stir through the choc chips.
- Take a heaped Tbsp of the mix and shape into a round ball, very lightly flattening, then place on a baking sheet and repeat for the remaining mixture (makes around 30 cookies).
- Bake in the oven for 14-16 minutes until lightly golden, remove & leave the firm up for 10 minutes on the tray, then transfer to a cooling rack to cool.
Storage
Store in an airtight container at room temp for up to 3 days, in the fridge for 7 days, or freeze for up to 2 months.Nutrition - Per Serving
Serving: 3 biscuits | Calories: 324kcal | Carbohydrates: 38g | Protein: 7g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 125mg | Potassium: 194mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 65mg | Iron: 3mg
Almond Gingerbread Cookies
Ingredients
- 100 g almond flour
- 1 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp allspice
- 1.5 tbsp maple syrup (molasses works here and has more of a gingerbread style if your kids like it)
- 1.5 tbsp coconut oil (melted)
Instructions
- Stir all the ingredient together, then take a small spoonful & roll the “dough” to create balls in your hand. Repeat for 16 cookies.
- Place them on baking paper, press lightly to flatten with a fork to create a crosshatch design, then bake at 180c for 10 mins till golden for soft chewy cookies.
Storage
Store in a container on the bench for 3 days, in the fridge for a week, or freeze for up to 2 months.Nutrition - Per Serving
Serving: 4 biscuits | Calories: 230kcal | Carbohydrates: 13g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 1mg | Potassium: 31mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 1mg
Raspberry Yogurt Biscuits
Ingredients
- 130 g raspberries (we used frozen ones that were defrosted)
- 120 g coconut yogurt (we used vanilla coconut)
- 250 g self raising flour
Instructions
- Add the raspberries and yogurt to a bowl and mash to combine.
- Add the flour and mix to form a dough (using hands if needed).
- On a floured surface or baking sheet roll out the dough to approx 1/2 a cm in thickness.
- Use cookie cutters or a knife and cut out the biscuits. Remove any excess dough, and roll that out, repeating until there is no dough left (this will make around 60 biscuits).
- Cook in a preheated oven on 180c/350f for 10-12 mins till cooked.
- Allow to cool before serving.
Storage
Store in a container on the bench for 3 days, in the fridge for a week, or freeze for up to 2 months.Nutrition - Per Serving
Serving: 6 biscuits | Calories: 105kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 2mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 0.3mg
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