These soft and healthy carrot apple oatmeal breakfast cookies with no added sugar are wholesome and make-ahead friendly - the perfect quick breakfast or snack for baby led weaning and toddlers! (gluten-free, dairy-free)

Not all cookies are created equal. While a sugary, gooey chocolate chip cookie has it's place, it's not on your baby's tray (for many reasons). Your little one can still enjoy another kind of cookie - a nutritious breakfast cookie! These healthy cookies made with apple, carrot, and oatmeal are perfect for babies and toddlers when you're trying to avoid added sugar and include more fruit and veggies.
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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 These Breakfast Cookies
Made with nutrient-rich ingredients like rolled oats, apples, carrots, and almond butter, these subtly spiced breakfast cookies are both healthy and tasty - and a great way to get more fruit and veggies into your little one's tummy without a fuss! They are easy to make ahead for quick breakfasts or snacks on busy mornings.
With no added sugar and a soft texture, these apple carrot breakfast cookies are appropriate for baby led weaning, babies in the finger food stage, and toddlers - but you may love them as a healthy snack, too, mama!
What Makes Them Healthy
- No added sugar
- Baked in fruit and veggies
- Made with whole grain oatmeal instead of flour
- Healthy fat in the form of almond butter and flaxseed
- Gluten-free and dairy-free for little ones with allergies
What You'll Need
- Unsweetened applesauce for a little natural sweetness without added sugar
- Almond butter - use a creamy, natural almond butter (the kind made with just almonds and maybe salt, like this one)
- Egg - holds everything together
- Oats - use rolled oats, also called old fashioned oatmeal; use certified gluten-free if necessary
- Flaxseed - adds extra healthy fat; skip it if you want
- Apple - any variety will work, no need to peel it
- Carrot - no need to peel, just give it a scrub
- Spices - Cinnamon and nutmeg add warm flavor
- Baking soda
Equipment: A good, sturdy large holed grater (this is my go-to!), a 2 tablespoon cookie scoop and parchment paper for your baking sheet are helpful here!
How To Make Them
Here is a quick breakdown with photos. You'll find the full detailed recipe at the bottom of the page.
- Mix the almond butter, applesauce and egg until smooth in a large bowl.
- Grate the apple and carrot using a coarse grater. No need to peel them first.
- Stir the oats, flaxseed, cinnamon, nutmeg, baking soda, apple and carrot into the almond butter mixture.
- Scoop the mixture by 2 tablespoon onto a baking sheet lined with parchment. Flatten to the shape you like, as the cookies will not spread in the oven.
- Bake at 350°F for 9-12 minutes, and cool on the baking sheet before removing.
Recipe Tips and Variations
- I find parchment better than a silicone baking mat for this recipe since it tends to stick a little bit. If you have neither, use a nonstick baking sheet if possible and oil or butter it before scooping the cookies onto it.
- These cookies will no spread as they bake, so be sure to flatten them into the shape you want.
- Almond butter substitute: Feel free to substitute peanut butter or another creamy, natural nut butter for the almond butter.
- For a nut-free version: omit the almond butter and add 1 tablespoon of flour or chickpea flour to the batter.
- For older kiddos and adults: Feel free to add mix-ins like chopped walnuts or white chocolate chips. To add a little sweetness, you can also drizzle with a mixture of plain Greek yogurt and maple syrup.
Storage and Reheating
Since these cookies don't have any added sugar, they won't keep well at room temperature. Store cookies in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
To reheat, pop in the microwave in a microwave-safe dish for 15-30 seconds each, or place in the air fryer on the lowest setting until just heated through. Always test the temperature before serving to babies! These cookies can also be enjoyed cold from the refrigerator.
How To Serve Breakfast Cookies for Baby Led Weaning
You can serve these cookies whole to babies, as long as they are large and flat. You can also cut them into strips the length and width of your finger. Add some plain Greek yogurt on the side for dipping or drizzle with a little almond butter if you'd like!
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More Baby-Friendly Cookie Recipes
Baby Carrot Apple Breakfast Cookies
These soft and healthy carrot apple oatmeal breakfast cookies with no added sugar are wholesome and make-ahead friendly - the perfect quick breakfast or snack for baby led weaning and toddlers! (gluten-free, dairy-free)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: about 15 cookies 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- 1 large egg
- ¼ cup unsweetened applesauce, store bought or homemade
- 2 tbsp natural creamy almond butter
- ½ cup grated carrot
- ½ cup grated apple, any variety
- ¾ cup rolled oats (old fashioned oats)
- 1 tbsp ground flaxseed
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp baking soda
Instructions
- Heat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk egg, applesauce, and almond butter.
- Stir in oats, flaxseed, grated apple, carrot, cinnamon, nutmeg and baking soda.
- Scoop into 2 tablespoon balls and drop onto the baking sheet at least 1 inch apart. Flatten into a cookie shape, since the cookies will not spread when baking.
- Bake 9-12 minutes or until set. Remove from the oven and cool before removing from the baking sheet.
Notes
- I like to use parchment paper to line my cookie sheet versus a silicone baking mat for this particular recipe since they do tend to stick a little more on silicone.
- Adjust the baking time up or down by a couple of minutes if you use bigger or smaller scoops.
- Feel free to swap the almond butter for peanut butter or another natural nut butter.
- To make these nut allergy friendly, leave out the almond butter and add 1 tablespoon flour or chickpea flour.
- For older kiddos and adults, feel free to add mix-ins like chopped walnuts or white chocolate chips. To add a little sweetness, you can also drizzle with a mixture of plain Greek yogurt and maple syrup.
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