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–+ servings
oat carrot cookies recipe

Oat Carrot Cookies With Applesauce

By: Olga Caz.
Soft and chewy oat carrot cookies made with grated carrots, rolled oats and applesauce. They’re naturally dairy free, egg free and can be easily customized to be gluten free as well. Serve these healthy oat carrot cookies to babies (8 months+) doing baby led weaning, toddlers and older kids – as snack, breakfast or packed in their lunch box.
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Servings : 18 cookies (2")
Course : Breakfast, Snack
Prep Time : 10 minutes
Cook Time : 30 minutes
Total Time : 40 minutes

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.
I’d love to hear how it turned out!Tap ⭐⭐⭐⭐⭐ below to rate it or leave a quick comment! Your feedback helps other readers.👇
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