If you're looking for a simple, nutritious, and kid-approved breakfast that comes together fast, these Easy Carrot Breakfast Cookies are a must-try. Soft, chewy, and made with just 6 real-food ingredients, they're gluten-free, egg-free, and perfect for busy mornings, lunchboxes, or a single-day batch of healthy breakfast cookies.
These carrot cake breakfast cookies are an easy, wholesome recipe you'll return to again and again. Whether it's for breakfast, snacks, or meal prep, these little sponges deliver tasty, nutrient-dense bites the whole family will enjoy
If you love this recipe, check out my other favorites: Easy Almond Flour Zucchini Muffins with Chocolate Chips , Cottage Cheese Strawberry Muffins, 4 Ingredient Breakfast Cookies
Why You'll Love This Recipe
- Only 6 ingredients, quick and pantry-friendly
- Naturally gluten-free and egg-free (chia seeds bind)
- Toddler-friendly texture: soft and chewy
- These cookies are great for Baby Led Weaning (8 months+)
- Uses real food: bananas, shredded carrots, peanut butter, oats
- Easy single-layer baking on a baking sheet with parchment paper
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Ingredients
- Bananas - Naturally sweet and help bind the cookies while keeping them soft and moist.
- Peanut butter - Adds healthy fats, protein, and gives the cookies a rich flavor and chewy texture.
- Quick oats - The base of the cookies that provides fiber and structure; you can use instant oats or old-fashioned oats.
- Raisins - Adds natural sweetness and a chewy texture similar to carrot cake cookies.
- Shredded carrots - Adds moisture, nutrients, and that classic carrot cake flavor.
- Chia seeds - Adds fiber, healthy fats, and helps bind the cookies together like a flax egg.
- Milk (optional) - Helps thin the cookie dough if it appears too thick before baking
See recipe card for quantities.
Instructions
- Preheat the Oven- Preheat your oven to 375°F and set your rack to the middle position.
- Make the Cookie Dough- In a small bowl, add in your mashed ripe bananas, drippy peanut butter, quick oats, raisins, shredded carrots, and chia seeds. Mix until everything is well combined. If needed, add 1 tablespoon of milk to make the batter less thick.
- Form the Cookies- Use a medium cookie scoop to evenly distribute the mixture into about 15 balls onto a parchment paper lined baking sheet or an oil sprayed non-stick baking sheet. Place cookies in a single layer. Use a fork to gently mash down each ball into a flat cookie.
- Bake- Bake for 15-17 minutes or until your cookies appear cooked through.
- Cool and Serve- Let cool for a few minutes at room temperature and enjoy.
Substitutions
- Peanut butter: Use almond butter, cashew butter, or sunflower seed butter for a nut-free option.
- Quick oats: You can use old-fashioned oats, instant oats, or blend oats to make oat flour for a smoother texture.
- Raisins: Substitute chocolate chips, chopped dates, dried cranberries, or dried blueberries.
- Chia seeds: Use ground flaxseed or make a flax egg (1 tablespoon flaxseed + 2.5 tablespoons water) to help bind the cookies.
- Milk (optional): Any milk works including dairy milk, almond milk, oat milk, or coconut milk if the cookie dough is too thick.
- Gluten-Free: Use certified gluten-free oats and ensure all packaged ingredients are gluten-free.
- Dairy-Free: Use non-dairy milk or skip the milk entirely. The recipe is otherwise naturally dairy-free.
- Nut-Free: Use sunflower seed butter instead of peanut butter.
Variations
- Chocolate Chip Carrot Cookies - Add chocolate chips to the cookie dough for a sweeter cookie that tastes like carrot cake cookies.
- Carrot Cake Flavor - Add cinnamon, nutmeg, and a splash of vanilla extract for more carrot cake flavor.
- Coconut Carrot Cookies - Add shredded coconut for extra texture and flavor.
- Nutty Cookies - Add chopped walnuts or pecans for crunch and healthy fats.
- Maple Sweetened Cookies - Add a tablespoon of pure maple syrup for extra sweetness.
- Breakfast Bars - Press the cookie dough into a parchment paper lined baking sheet and bake as bars instead of cookies.
Equipment
- Mixing bowl
- Fork or spoon for mixing
- Measuring cups and spoons
- Medium cookie scoop
- Baking sheet / cookie sheets
- Parchment paper
- Cooling rack (optional)
- Toaster oven or regular oven
Storage
- Store the cookies in an airtight container at room temperature for up to 2 days.
- Store in the refrigerator for up to 5 days.
- Freeze cookies in freezer bags or stasher bags for up to 2 months.
- You can reheat cookies in the microwave for about 10-15 seconds to make them soft again.
- These cookies are great for meal prep and can be made ahead for the week.
Christinas Dietitian Tip
These carrot breakfast cookies are made with nutritious ingredients like oats, carrots, chia seeds, and peanut butter, which provide fiber, healthy fats, and natural carbohydrates for energy. The oats and chia seeds absorb moisture and act like little sponges, helping create a soft texture that is perfect for toddlers and kids. Pair these cookies with yogurt, milk, or a smoothie to make a more balanced breakfast.
FAQ
Yes! These carrot breakfast cookies are made with wholesome ingredients like oats, carrots, peanut butter, chia seeds, and bananas, making them a great healthy breakfast or snack option.
Yes, these cookies freeze very well. Store in a freezer-safe bag or container for up to 2 months and thaw at room temperature or microwave for a few seconds.
Yes, but the cookies will be slightly more textured and chewy.
Store cookies in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 5 days.
Toddler Friendly
More toddler friendly recipes:
Breakfast
Looking for more breakfast ideas, check these out:
Jump to: Recipe
Easy Carrot Breakfast Cookies (Toddler Friendly)
Equipment
- Mixing bowl
- Fork or spoon for mixing
- Measuring cups and spoons
- Medium Cookie Scoop
- Baking sheet / cookie sheets
- Parchment paper
- Cooling rack (optional)
- Toaster oven or regular oven
Ingredients
- 2 ripe bananas mashed
- ⅓ cup peanut butter creamy
- 1 cup quick oats gluten-free
- ¼ cup raisins
- 1 cup carrots shredded
- 1 tablespoon chia seeds
- 1 tablespoon milk if cookie dough is too thick (optional)
Instructions
- Preheat the Oven-Preheat your oven to 375°F and set your rack to the middle position.
- Make the Cookie Dough-In a small bowl, add in your mashed ripe bananas, drippy peanut butter, quick oats, raisins, shredded carrots, and chia seeds. Mix until everything is well combined. If needed, add 1 tablespoon of milk to make the batter less thick.
- Form the Cookies-Use a medium cookie scoop to evenly distribute the mixture into about 15 balls onto a parchment paper lined baking sheet or an oil sprayed non-stick baking sheet. Place cookies in a single layer. Use a fork to gently mash down each ball into a flat cookie.
- Bake-Bake for 15-17 minutes or until your cookies appear cooked through.
- Cool and Serve-Let cool for a few minutes at room temperature and enjoy.
Notes
Nutrition
Food Safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
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