Healthy Carrot & Apple Breakfast Oat Cookies

36 Comments
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Healthy oat breakfast cookies made with carrots, apples and banana. 

Healthy Carrot & Apple Breakfast Oat Cookies. Healthy oat breakfast cookies made with both fruits and veggies! No added sugar and perfectly delicious for an on the go breakfast! www.superhealthykids.com Hi, it’s Ciara here from My Fussy Eater. I’ts a delight to be back here on Super Healthy Kids sharing some of my ideas and recipes for picky eating families and this month it’s all about breakfast!

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.

Healthy Carrot & Apple Breakfast Oat Cookies. Healthy oat breakfast cookies made with both fruits and veggies! No added sugar and perfectly delicious for an on the go breakfast! www.superhealthykids.com

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.

Healthy Carrot & Apple Breakfast Oat Cookies. Healthy oat breakfast cookies made with both fruits and veggies! No added sugar and perfectly delicious for an on the go breakfast! www.superhealthykids.com 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!

Healthy Carrot & Apple Breakfast Oat Cookies

Healthy Carrot & Apple Breakfast Oat Cookies

4.17 from 6 votes
Print Pin Rate
Servings: 20

Ingredients

  • 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

Optional

  • 1/3 cup chocolate chips, semisweet

Instructions

  • 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.
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36 Comments

Can I use some olive oil instead of coconut oil as I am allergic to nuts. All recipes I am seeing lately are using coconut or almond oil or milk but sound delicious.

Neither (based on biological taxonomy) are peanuts, however, people can still have anaphelactic reaction to them as part of their general nut allegy. Perhaps spending a decade becoming an immunologist would be useful before commenting? Just a thought…

Do we use a electric mixer to beat or just handwhisk will do?

The cooked cookies can be stored frozen for up to 3 months… may I know how do I reheat them for consumption? Thaw first and throw inside oven bake again? Or?? Please advice.

Thanks

Erm. Followed the recipe and as dry as old boots! Not right and now wasted all the ingredients. You measurements cannot be right

I was nervous to try these because of mixed/few reviews, but I made them for the first time tonight and thought they were great!! Followed the recipe exactly. They were nice and moist. (When I grated my apples I used the smallest grater, so my grated apples were pretty close to being apple sauce. That may have helped to keep them moist!)

I followed the recipe exact and the cookies are disgusting!!! They came out rock hard and bland, do not waste ur ingredients on this recipe!

Fabulous! Moist, soft, and just right amount of sweetness. I followed recipe to exact measurements.

Perhaps add gram measurements too. I think sometimes the way people measure can be different…..and result in too much flour.

Yum! Glad I made before reading posts- were hard or dry at all… And trust me you could usually build houses out of my attempts at biscuits?? hope toddler loves them!

Made these with mytwoand five yearold.Followed recipeexceptusedcanolainstead of coconut oil. Turned outgreat. Kidslovedthem.


Also I used applesauce because I saw other reviews saying they were dry. Mine came out moist. I plan on trying with chocolate chips next time. I did not have any this time. I think that would be yummy!!

Made exactly as directed. Compared to other healthy baked cookies, I found them fairly bland. We ate them but they didn’t fly out of the cookie jar. They are fine. With all the work grating, I would not be inclined to make again or if I did I would use a little more sweet and add some salt. What I did like was the soft chewy texture.

I followed the recipe, using a 1 inch scoop to make them into balls, however they make a lot more than 20 (tiny) balls!!!! I am guessing this was supposed to be a much larger cookie than a 1 inch ball?!?!


Could use some salt and/or more sweetener. I did use beets instead of carrots to make them look upon request of my son. I also added blueberries because he also wanted purple in them.


Amy thank you for this recipe. I get that I can sweeten it to my liking. And that you created a nice breakfast alternative. Not supposed to be treated like a standard cookie. And of course we can make it the size that we want which then of course affects the quantity of cookies made. And for those complaining about grating simply put it in a food processor. This recipe was fabulous, fun and easy for me and my 3 and a 1/2 year old son. baking together today and it is delicious and A-blast. Awesome keep posting!