Healthy oat breakfast cookies made with carrots, apples and banana.
My daughter started school last month and I’ve since become even more conscious of what and how much she is eating for breakfast. With a full morning ahead of her with lots of playing and learning in school, I want to ensure that she is getting enough sustenance to see her through until lunchtime, together with a good balance of nutrients too.
These breakfast cookies are made with a combination of whole wheat flour and oats. Both of these, being whole grains. They also pack slow releasing carbs which help keep kids fuller for longer and stabilize blood sugars. I used coconut oil in my recipe but butter would work well too.
The cookies also pack carrots and apples, making them a great way to sneak in some fruits and veggies for picky eaters! They are sweeten from the honey and banana. The chocolate chips are of course optional so please feel free to leave these out if you wish. Simply scoop out the mixture and line your cookie sheet with parchment paper, and bake.
If you are running late in the mornings then these cookies make the perfect grab-and-go breakfast and are also great for an after-school snack. They are super soft which makes them ideal for toddlers to munch on too!
- 2 cup flour, whole wheat
- 1 cup oats, dry
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 large egg
- 1/3 cup coconut oil
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 cup grated carrot
- 1 cup, grated apple
- 1 medium banana
- 1/3 cup chocolate chips, semisweet
- Preheat the oven to 350 degrees. Line a cookie sheet with grease-proof paper.
- In a large bowl mix together the whole wheat flour, oats, baking powder, baking soda and cinnamon.
- In a separate smaller bowl beat the egg. Add the melted coconut oil, honey and vanilla extract and stir well. Add this mixture to the large bowl with the dry ingredients and mix until well combined.
- Add the grated carrot, grated apple and mashed banana and again stir until everything is well mixed together. If using the chocolate chips, add now.
- Roll the cookie dough into 1 inch sized balls. The dough should make approximately 20 balls. Place each on the cookie sheet and press down lightly with a fork.
- Bake in the oven for 13-15 minutes. Allow to cool on a wire rack.
- The cookies can be stored in an airtight container for up to 3 days. They can also be frozen for up to 3 months.