These delicious, cinnamon spiced carrot apple oatmeal breakfast cookies made with no added sugar are a healthy snack or breakfast for babies, kids, and adults. They’re perfect for meal prep! (gluten-free, dairy-free)

In my world, breakfast cookies are the new snack ball. Why have I not made them before this year?! They're so good, so easy, and so perfect for grabbing from the fridge when I need a quick snack. If you liked my zucchini breakfast cookies, you'll love this fall version with carrots and apples!

Why You'll Love These Carrot Apple Breakfast Cookies

These cookies are the perfect make-ahead breakfast or snack that you can grab and go on busy mornings. They're great for new moms who need a quick pregnancy or nursing-friendly snack, and for toddlers and kids alike.
They're also great for baby led weaning with just a couple of simple modifications. And they're great for introducing allergens (eggs and tree nuts) to babies.
They're super easy to make and perfect for using up all of those fall apples! They aren't super sweet or crispy like regular cookies - more like baked oatmeal cups or muffin tops in texture.

What Makes These Cookies Healthy?

These little breakfast cookies are packed with tons of nutrients with no added sugar, so you can feel good about eating them and sharing them with your kids!
They're made with only wholesome ingredients, and are a fun way to get both fruit and veggies into your snacks.
They provide the perfect mix of fiber, protein and healthy fat for keeping you full and satisfied.
They're naturally gluten-free and dairy-free, if you or your kids have allergies.

How To Make Carrot Apple Breakfast Cookies

In a large bowl, whisk the applesauce, egg and almond butter until well combined.
Add the carrot, apple, flaxseed, oats, baking soda, cinnamon, nutmeg and walnuts. Stir to combine.
Scoop the batter onto a cookie sheet lined with parchment using about 2 tablespoon per cookie, leaving about an inch between cookies.
Bake at 350°F for 10 minutes, or until set. Remove cookies from the oven and cool before removing from the baking sheet.

Tips and Recipe Variations

I like to use parchment paper to line my cookie sheet versus a silicone baking mat for this particular recipe since they do tend to stick a little more on silicone.
The cookies will not spread as they bake, so you'll want to flatten them into the shape you want before baking.
Adjust the baking time up or down by a couple of minutes if you use bigger or smaller scoops.
You can substitute almond butter for peanut butter or another nut butter if you'd like.
To make these nut free, leave out the walnuts and the almond butter, and add 1 tablespoon of flour.
Feel free to play with the spices. Try chai spice or pumpkin pie spice!
Top with a drizzle of almond butter or cream cheese frosting if you like!

How To Store Breakfast Cookies

Store cookies in an airtight container in the refrigerator for up to 5 days. Since they don't have added sugar or preservatives, they won't stay good on the counter.

You can freeze these breakfast cookies if you'd like. After they cool, place them in a zip-top bag or other freezer-safe container and freeze up to 3 months.

Notes For Making These Cookies Baby Led Weaning-Friendly

If you plan on feeding these breakfast cookies to babies, be sure to either leave out the walnuts or crush them finely as walnuts are a choking hazard.
Squish the cookies down before baking them to make them a bit flatter, and once baked, cut them into strips the size of your finger to serve them.
You can also swap the almond butter for peanut butter as a way to keep peanuts in baby's diet (for allergy prevention).

Did you make this recipe? Please leave a star rating in the comments!

Carrot Apple Oatmeal Breakfast Cookies

carrot apple breakfast cookies on a piece of parchment on a cooling rack.

Print Recipe

Author: Kaleigh
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 1 dozen 1x
Category: breakfast
Method: baked
Cuisine: American

Ingredients

Scale

1 large egg
¼ cup unsweetened applesauce
1 tbsp almond butter
¼ cup grated carrot
¼ cup grated apple
1 tbsp ground flaxseed
¾ cup rolled oats
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp baking soda
2 tbsp walnuts, chopped (optional)

Instructions

Heat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, whisk egg, applesauce, and almond butter.
Stir in remaining ingredients.
Scoop into 2 tablespoon balls and drop onto baking sheet at least 1 inch apart.
Bake 10 minutes or until set. Remove from the oven and cool before removing from the baking sheet.

Notes

I like to use parchment paper to line my cookie sheet versus a silicone baking mat for this particular recipe since they do tend to stick a little more on silicone.
The cookies will not spread as they bake, so you'll want to flatten them into the shape you want before baking.
Adjust the baking time up or down by a couple of minutes if you use bigger or smaller scoops.
You can substitute almond butter for peanut butter or another nut butter if you'd like.
To make these nut free, leave out the walnuts and the almond butter, and add 1 tablespoon of flour.
Feel free to play with the spices. Try chai spice or pumpkin pie spice!
Top with a drizzle of almond butter or cream cheese frosting if you like!

For BLW:

If you plan on feeding these breakfast cookies to babies, be sure to either leave out the walnuts or crush them finely as walnuts are a choking hazard.
Squish the cookies down before baking them to make them a bit flatter, and once baked, cut them into strips the size of your finger to serve them.
You can also swap the almond butter for peanut butter as a way to keep peanuts in baby's diet (for allergy prevention)

Keywords: carrot apple oatmeal breakfast cookies, no added sugar breakfast cookies, gluten-free apple breakfast cookies