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
Units
Scale
- 1 large egg
- 1/4 cup unsweetened applesauce, store bought or homemade
- 2 tbsp natural creamy almond butter
- 1/2 cup grated carrot
- 1/2 cup grated apple, any variety
- 3/4 cup rolled oats (old fashioned oats)
- 1 tbsp ground flaxseed
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 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 tbsp 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.