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!
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Carrot, Apple & Oat Breakfast Cookies
Prep Time: 10 mins- Cook Time: 15 mins
- Total Time: 25 minutes
Yield: 20 1x
Category: Breakfast
Cuisine: European
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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
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp cinnamon
- 1 large egg
- ⅓ cup / 50g coconut oil, melted
- ¼ 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: ⅓ 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.
Cathy says
Would you be able to confirm if this is 1 cup aka 150g whole wheat flour or 2 cups which equates to approx 300g? I think this is where the “cardboard” texture comes from?
Betsy Hall says
I absolutely love these! They have become my go to mid morning snack–for myself! I add walnuts and leave out the chocolate chips and they are delicious. I just chop the apples instead of shredding and it seems to work just as well.
★★★★★
Vicky says
Great idea swapping the chocolate chips for walnuts.Thank you for sharing. Enjoy !
Zada says
Not sure if I messed up but I found these very doughy/flour tasting. Especially once cool. I am usually up for trying a recipe again but I don’t think I will with this one.
★★★
Vicky says
Hi, Sorry to hear this. Might be worth trying some of our other breakfast cookies.And hopefully you will prefer the texture of these.
https://www.myfussyeater.com/healthy-chocolate-breakfast-cookies-recipe/
https://www.myfussyeater.com/fruit-nut-breakfast-cookies/
https://www.myfussyeater.com/oat-banana-breakfast-cookies/
Please let us know if you do and how they turn out. Enjoy !
Steph says
Soooooo great huge hit with my little and I subbed the oil for butter they were perfect…thank you for the great sugar free recipe
Harriet says
Just made them, so lovely!
★★★★★
Sam says
I left the honey and choc chips out as they were being made for my 1 year old and they were still so delicious I may have eaten half the batch myself!! Super easy and love that it was with ingredients I usually have lying around the cupboard.
★★★★★
Chelsie Saunders says
LOVE!!! My 2 year old boy who has refused to eat fruits and veggies for the last 3 weeks and gleefully enjoying his second cookie as I type!!!! Success has never felt so good! THANK YOU!
Dana Felske says
These are terrific! My toddler has loved them every time I’ve made them. I don’t include the chips and I sometimes add a bit of spinach. Otherwise no changes. I have left them out for too many days and they did go moldy, but that was my own fault. Now I just leave a few days’ worth in a container, and freeze the rest. Thank you for a great, healthy recipe!
★★★★★
Debbie says
Just made these for it fussy 17mth old. Both of us are gobbling then down.
★★★★★
Wilmarie says
What can I substitute the banana with?
Stacie says
These 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
These 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
Thanks Nancy!
Taylor says
I 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
could I substitute oat flour for whole wheat flour?
Ciara Attwell says
Possibly yes but Ive not tried it myself
Natalia says
So 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
These 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
Is it 1/3 cup of coconut oil, then melt it, or 1/3 cup of melted coconut oil?
Ciara Attwell says
Sorry Kerry, my recipe wasn’t very clear. Its 1/3 cup of coconut oil, then melt it. I have amended it now!
Marina says
Hi there, is it necessary to add the egg? If so, what would you suggest as an alternative? Thanks
Ciara Attwell says
Hi, 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
I 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
A little apple sauce might help to sweeten them a bit!
Kristin says
These look perfect for my picky toddler! If frozen, how do you recommend thawing to serve?
Ciara Attwell says
Hi 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!