These ABC cookies - apple, banana, and carrot breakfast cookies - are made with wholesome ingredients like real fruit, carrots, oats, and no added sugar, so you can feel good about feeding them to your baby or toddler for a quick breakfast or snack! The soft texture is great for baby led weaning. (gluten-free)
Breakfast cookies are some of my favorite things to make for little ones when I need a quick, healthy breakfast or snack to feed them! Kids love them and I love that they aren't loaded with sugar. This version is packed with fruit and veggie goodness from apples, bananas and carrots (hence the name ABC) and warming spices, so you can feel good about giving them to your youngest eaters form 6 month old baby led weaning babes to toddlers and beyond.
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What Is A Breakfast Cookie?
Breakfast cookies are soft baked cookies made with oatmeal and other wholesome ingredients instead of the usual mix of sugar, butter and flour. They are usually more akin to a granola bar or baked oatmeal than a dessert. They make a wonderful make-ahead breakfast or snack that you can feel good about feeding to little ones.
Why You'll Love ABC Cookies
These apple, banana and carrot breakfast cookies - or ABC cookies for short - are great for quick, healthy, on-the-go (or even just in a hurry!) breakfast treat or snack. They are naturally sweetened with banana and apple, and have so many wholesome, nutrient-rich ingredients in them (that you probably already have on hand), like oatmeal, eggs, flaxseed and real carrots. They aren't super sweet, so they aren't a substitute for dessert. They are just another healthy breakfast or snack option that's portable and easy to make!
The shape and texture of these breakfast cookies is great great baby led weaning, babies in the finger food stage, or toddlers, but they can also be enjoyed by the whole family - I like to put on in a bowl with some plain yogurt for an easy breakfast for myself.
What You'll Need
- Apple - A small one of any variety
- Banana - The browner the better! Overripe bananas are naturally sweeter.
- Carrot - No need to peel it.
- Egg
- Oil - Use a neutral flavored oil, such as avocado oil, or melted coconut oil.
- Rolled Oats - Also called old fashioned oats. Use certified gluten free if necessary.
- Ground flaxseed - Optional, but adds a little nutrient boost.
- Baking Soda
- Spices - cinnamon & nutmeg
Helpful equipment: Coarse grater, Baking sheet with silicone baking mat or parchment paper, 3 tablespoon (#20) cookie scoop
How To Make Them
Here is a quick rundown. For the full recipe and detailed amounts, scroll to the recipe card at the bottom of the page.
- Mash the banana in a large bowl.
- Add the egg and oil and mix well.
- Add the oats, flaxseed, baking soda and spices and stir to combine.
- Stir in the grated apple and carrot.
- Use the cookie scoop to scoop onto a baking sheet lined with a silicone baking mat or parchment. Flatten the cookies into a nice cookie shape since they won't rise in the oven.
- Bake at 350°F for 11-14 minutes. Let the cookies cool on the baking sheet for 5-10 minutes before removing them.
Tips and Recipes Variations
- Be sure to flatten the cookies before they go in the oven - they won't spread during baking!
- If you are going to be serving these to toddlers and older, feel free to add chopped walnuts or pecans.
- For a slightly sweeter cookie, add 1-2 tablespoon maple syrup or brown sugar, also for toddlers and older.
Storage and Reheating
Store leftover cookies in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up 3 months. Thaw in the refrigerator overnight.
You can serve these cold from the fridge, or reheat in the microwave on a glass or ceramic dish for 15-30 seconds. You can also pop them in the oven at 350°F or the air fryer on the lowest setting until warm.
How To Serve Them for Baby Led Weaning
To serve these breakfast cookies to BLW babies 6 months and up, you can cut them into finger-width strips, or just offer them whole. The strips are a little easier for little hands to grasp. Once baby has a pincer grasp, around 9-10 months, you can cut them into small pieces about the size of your fingernail, keep offering strips, or go up in size to whole cookies.
I like to serve these with a little plain Greek yogurt for added protein, or a drizzle of natural, unsweetened peanut butter or almond butter.
More Baby-Friendly Cookie Recipes
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Apple Banana Carrot Breakfast Cookies for Baby and Toddler
These ABC cookies - apple, banana, and carrot breakfast cookies - are made with wholesome ingredients like real fruit, carrots, oats, and no added sugar, so you can feel good about feeding them to your baby or toddler for a quick breakfast or snack! The soft texture is great for baby led weaning. (gluten-free)
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 8 cookies 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- 1 medium to large very ripe banana
- 1 large egg
- 1 tbsp oil (I like avocado oil or melted coconut oil)
- 1 cup rolled oats (certified gluten free if necessary)
- 1 tbsp ground flaxseed (optional)
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ⅓ cup grated carrot
- ½ medium grated apple, any variety
Instructions
- Heat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment.
- In a large bowl, mash the banana. Whisk in the egg and oil until well combined.
- Add the oats, flaxseed, baking soda, cinnamon and nutmeg. Stir to combine.
- Stir in the grated carrot and apple.
- Use a 3 tablespoon (#20) cookie scoop to scoop cookies onto the prepared baking sheet. Use the back of the scoop or a spoon to flatten the cookies into the shape you like, as the cookie will not spread in the oven.
- Bake for 11-14 minutes. Let the cookies cool on the baking sheet for 5-10 minutes before removing.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- For toddlers through adults, feel free to add chopped walnuts or pecans, and 1 tablespoon maple syrup or brown sugar.
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