Vegetable Cookies?! A delicious breakfast cookie recipe, packed full of healthy oats, carrots, apples and banana. Great for picky eaters!
Breakfast is one of those meals that can get very same-y. When everyone is rushing to eat and get out the door in the morning it’s all too easy to turn to the same old staples. My fussy eater would eat toast and jam everyday given the chance but I try to mix up what she is eating and bring a bit more variety to our family breakfasts.
My new favourite breakfast recipe are these Healthy Oat Cookies! They are made with a combination of whole wheat flour and oats. Both of these, being whole grains, are packed full of 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 are also packed full of grated carrot and apple, making them a great way to sneak in some fruits and veggies for picky eaters! They are sweetened with honey and a ripe mashed banana. The chocolate chips are of course optional so please feel free to leave these out if you wish.
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!
If you try this recipe please do let me know what you think. Or tag me in a picture on Facebook, Twitter or Instagram. I’d love to see your pictures!
Print
Carrot, Apple & Oat Breakfast Cookies
Prep Time: 10 mins- Cook Time: 13-15 mins
- Total Time: -26065153.916667 minute
Yield: 20 1x
Category: Breakfast
Cuisine: European
Print Recipe
Pin RecipeDescription
Vegetable Cookies?! A delicious breakfast cookie recipe, packed full of healthy oats, carrots, apples and banana. Great for picky eaters!
Ingredients
- 2 cups / 150g whole wheat flour
- 1 cup / 100g rolled oats
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1 large egg
- 1/3 cup / 50g coconut oil, melted
- 1/4 cup / 60g honey
- 1 tsp vanilla extract
- 1 cup / 80g grated carrot (1 medium carrot)
- 1 cup / 80g grated apple (1 medium apple)
- 1 medium banana
- Optional: 1/3 cup / 50g – chocolate chips
Instructions
- Preheat the oven to 350 f/ 180 c . 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.
Notes
The cookies can be stored in an airtight container for up to 3 days. They can also be frozen for up to 3 months.
Wilmarie says
August 7, 2018 at 5:12 amWhat can I substitute the banana with?
Stacie says
January 11, 2019 at 12:01 amThese are AWFUL! They are like cardboard and it took me like an hour or more to prepare. They need butter and cinnamon and sugar mix right as they’re taken out just to make them taste halfway decent.
★
Nancy says
June 25, 2018 at 2:24 amThese are the best!!! My son has been on a vegetable strike. I’ve tried several different recipes for hidden veggies, but no luck until now. He LOVES them. I took them to a toddler play date and all the kids were begging me for more. Thank you!
Ciara Attwell says
June 30, 2018 at 9:22 amThanks Nancy!
Taylor says
March 10, 2018 at 2:38 pmI always have a batch of these made up for quick and easy snacks and breakfast when we are running really late and have to have something on the go. Fab recipe.
★★★★★
Ani Brown says
February 12, 2018 at 3:43 amcould I substitute oat flour for whole wheat flour?
Ciara Attwell says
February 15, 2018 at 8:56 pmPossibly yes but Ive not tried it myself
Natalia says
July 12, 2017 at 10:43 pmSo happy with your blog. Cookies are very good. 5/5. I hope you do not mind I posted this recipe on my blog. Of course with a link to your blog. Best wishes.
★★★★★
Amanda says
February 26, 2017 at 6:36 pmThese turned out so nicely! I subbed gluten free baking mix and used 3 tbs chocolate chips, and even my picky two year old loved these “muffins!” Thanks for the recipe!
★★★★★
Kerry says
September 4, 2016 at 6:49 pmIs it 1/3 cup of coconut oil, then melt it, or 1/3 cup of melted coconut oil?
Ciara Attwell says
September 6, 2016 at 9:49 amSorry Kerry, my recipe wasn’t very clear. Its 1/3 cup of coconut oil, then melt it. I have amended it now!
Marina says
September 3, 2016 at 5:09 amHi there, is it necessary to add the egg? If so, what would you suggest as an alternative? Thanks
Ciara Attwell says
September 4, 2016 at 8:52 amHi, the egg helps everything to bind together. If you don’t want to add it you could try a flax egg which is basically ground flax seed mixed with water. It has the same effect. Google “flax egg” for more info!
Lindsay says
July 22, 2016 at 12:45 amI have a 9 month old who eats everything and would love these however is there something I could use in place of the honey?
Ciara Attwell says
July 22, 2016 at 7:50 pmA little apple sauce might help to sweeten them a bit!
Kristin says
July 5, 2016 at 10:22 pmThese look perfect for my picky toddler! If frozen, how do you recommend thawing to serve?
Ciara Attwell says
July 6, 2016 at 8:17 amHi Kristin, just leave them out of the freezer on the countertop, either on a plate covered with some kitchen paper or in a lunch box/container. They should thaw out in a couple of hours!