Easy Carrot Breakfast Cookies (Toddler Friendly)
Easy Carrot Breakfast Cookies that are gluten-free, egg-free, and toddler friendly. Made with oats, peanut butter, bananas, and shredded carrots.
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
Scroll up to see substitutions, variations, storage tips and my dietitian tip!
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Nutrition
Calories: 83kcalCarbohydrates: 12gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 0.1mgSodium: 32mgPotassium: 160mgFiber: 2gSugar: 3gVitamin A: 1438IUVitamin C: 2mgCalcium: 16mgIron: 1mg
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