Carrot & Apple Breakfast Cookies
I want to share a recipe I made this weekend since it was a big hit in my house. I wanted to make an afternoon snack that was healthy, delicious, and something that Ellie could snack on too. I ended up with these oatmeal breakfast cookies that were full of shredded apples, carrots, healthy oats and whole wheat flour. They were moist, delicious and perfectly filling. The best part is that were was NO added sugar! The original recipe I was inspired by had used honey, but I opted to use some organic pure maple syrup instead (don’t forget- babies under 1 can’t have honey!) but that was the only sweetener in the recipe. Ellie LOVED little crumbles of it. And I do mean that she loved ALL aspects of them, including rolling, smushing, throwing and then finally eating them. =)
The recipe I ended up with was this.
2 1/4 cup old-fashion oats
1 cup whole wheat flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened applesauce
1/2 cup pure maple syrup
1 large egg
2 teaspoon vanilla
4 tablespoons butter, melted and cooled
1 cup shredded apples
1 cup shredded carrots
Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
In a large bowl, mix together the dry ingredients. In a second bowl, mix together the applesauce, syrup (or honey if you choose,) egg, butter and vanilla. Slowly incorporate the flour mixture into the wet mixture. Once mixed, fold in the carrots and apples.
Using a large cookie scoop or a 1/4 measuring cup, scoop the dough onto prepared cookie sheets. They won’t change shape too much while baking, so you can smush them down a little to your desired thickness.
Bake for 15 minutes. Let them cool for a while on the baking sheets before removing them to a cooling rack.
Make sure you try them when they’re warm, they tasted like hot carrot cake oatmeal. YUM.
Hope you enjoy! Xo