Healthy Oat Carrot Cookies With Applesauce
Healthy oat carrot cookies naturally sweetened with grated carrots and applesauce, yielding a soft chewy texture. This baby cookie recipe is easy, dairy free, egg free and can be easily customized to be gluten free as well.
Serve these healthy carrot oat cookies to babies (8 months+) doing baby led weaning, toddlers and older kids – as snack, breakfast or packed in their lunch box.
So if you’re looking for healthy oatmeal carrot cookies for baby, these are just great! It’s just another great way to serve carrots for babies if they refuse to eat them whole.
Related: Baby Oatmeal Cookies + Variations (9 months +)
How To Make These Baby Oat Carrot Cookies
- Grate the carrot through a fine box grater.
- Mix all ingredients in a bowl, except baking soda and apple cider vinegar.
- Then add the baking soda and the vinegar (or lemon juice), it will react and form bubbles. Gently mix into the cookie batter but don’t overmix.
- Drop small balls of dough on a cookies sheet covered with parchment paper, or use a non-stick sheet.
- Flatten a bit with a spoon or fork. The oat carrot cookies will not spread, they will keep their shape as they are before baking.
- Bake the cookies at 355F for about 25-30 minutes. Remove from oven and let them cool before removing from the baking sheet. They will look soft at first, once cooled the cookies will harden.
Related: Oatmeal For Toddlers, Kids (Recipes)
- Store the carrot baby cookies in a container, on the kitchen counter (room temperature) up to 3-4 days. For longer storage freeze them in a bag for up to 3-4 months.
If you like the ingredients you can try a softer snack alternative: Healthy Banana Carrot Muffins.
Related: Homemade Granola With Puffed Grains
Oat Carrot Cookies With Applesauce
Ingredients
- 1 large carrot, grated (thinly) (about 1.5 cup)
- 1 cup rolled oats (I used organic /gluten free oats)
- 3/4 cup apple sauce ( apple puree)
- 2 tbsp ground flax seeds
- 4 tbsp flour (see notes)
- 1/2 tsp baking soda + 1 tsp lemon juice (or apple cider vinegar)
- 3 tbsp butter (melted) (or coconut oil)
Optional
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp maple syrup or honey (for kids 12 months and up)
Instructions
- Grate the carrot through a fine box grater.
- Mix all ingredients in a bowl, except baking soda and apple cider vinegar.
- Then add the baking soda and the vinegar (or lemon juice), it will react and form bubbles, helping to create the leavening process. Similar to what baking powder does.
- Gently mix into the batter but don’t overmix.
- Drop small balls of dough on a cookie sheet covered with parchment paper, or use a non-stick sheet.
- Flatten a bit with a spoon or fork. The oat carrot cookies will not spread, they will keep their shape as they are before baking.
- Bake the cookies at 355 F for about 25-30 minutes. Remove from oven and let them cool before removing from the baking sheet. They will look soft at first, once cooled the cookies will harden (but not too much).
Notes
- If you want the oats to have a softer texture after baking (for small babies) then you need to soak the oats for 5 minutes before using. And probably add 2 more tablespoons of flour to absorb that moisture.
- Flour – use all purpose or whole grain, or use a gluten free flour mix. Oat flour, buckwheat flour or sorghum flour would also work. You can also use a white whole wheat flour, it has the same nutritional content as whole wheat flour but creates a lighter dough.
- Store the cookies in a container, on the kitchen counter (room temperature) up to 3-4 days.
- For longer storage freeze them in a bag for up to 3-4 months.
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