With natural sweetness from apple, carrots, and raisins, these Healthy Oatmeal Cookies are a yummy treat that you’ll love to share with the kids. And they’re a one-bowl dessert that’s a super fun way to serve up produce too!

healthy oatmeal cookies with apples and carrots on tray

Healthy Oatmeal Cookies

These cookies have a batter that’s loaded with nutritious ingredients including a full cup of carrots, a grated apple, raisins, and oatmeal—and they taste SO good. I love baking these with my girls because there’s no need for electric tools and you can mix the batter together in one bowl. The kids usually nibble on the carrots and apples as they help!

The sweetness in this recipe comes from the produce and honey. The honey also helps the batter hold together and makes it easy to form into cookies. You can use maple syrup if you prefer.

(My oldest kiddo always requests to make a batch of these to leave for the Easter Bunny in the spring!)

TIP: These are made without eggs or gluten, so they’re a great option for kids with allergies.

ingredients in healthy oatmeal cookies on countertop


To make this recipe, you’ll need:

TIP: I prefer to grate the carrot myself on a box grater as it usually has a finer texture than shredded carrots from the store, though both will work in the recipe.

  • Quick oats: Or rolled oats ground finely in a blender or food processor.
  • Whole wheat flour
  • Baking powder
  • Cinnamon
  • Grated carrot: I like to grate a whole carrot on a box grater.
  • Grated apple: I like to grate a whole apple, peel and all, on a box grater.
  • Raisins: I love golden raisins here for their color, but any variety work.
  • Seeds or chopped nuts: Choose sunflower seeds, chopped walnuts, or chopped pecans.
  • Coconut oil, melted: Or you can use butter.
  • Honey or maple syrup

TIP: I prefer to grate the carrot myself on a box grater as it usually has a finer texture than shredded carrots from the store, though both will work in the recipe.

how to make healthy oatmeal cookies step by step

Step-by-Step Instructions

Here’s a look at how to make this recipe so you know what to expect. Scroll down to the bottom of the post for the full information.

  1. Add the ingredients to a bowl.
  2. Stir together to make a uniform batter.
  3. Portion out the batter. (I used 2 tablespoons per cookie here.) Roll into a ball and place onto a parchment paper lined baking sheet.
  4. Press flat.
  5. Bake.
  6. Transfer to a wire rack to cool fully.

TIP: I use a tablespoon measuring spoon to portion out the batter evenly.

healthy oatmeal cookies drizzled with icing

What’s the best option for icing on these cookies?

As an option, you can stir together ¼ cup powdered sugar and about ½ teaspoon milk to make a simple icing. Then use a spoon to drizzle it over the cookies.

Are these oatmeal cookies vegan?

These healthy oatmeal cookies are egg-free and dairy-free, which I hope lets more kids enjoy them. You can also easily make these cookies gluten-free by using gluten-free oats and a gluten-free flour like this one from King Arthur (my personal favorite).

Can these work as breakfast cookies?

While these oatmeal cookies are a yummy treat, they also make a nutritious breakfast cookie if you want to mix things up in the morning. Or, try them as a snack paired with a little protein from milk, cheese, nut butter, or beans.


How to Store

These cookies store well for a few days, so you can make a batch on the weekend, and enjoy them throughout the week. Store in an airtight container at room temperature or in the fridge for up to 5 days.

They get a little softer as they sit in the container and younger toddlers may prefer them warmed just slightly so they are easier to chew. (They are a little dense from all the good stuff inside each!)

You can also place the uncooked dough balls into a zip top plastic bag and store in the fridge for up to 5 days if you run out of time to bake them right away or you only want to bake half of a batch at a time. Then bake more when you are ready.

Best Tips for Success

  • If your honey is very firm and not very runny, warm it slightly before adding it so it’s easier to stir together.
  • If the batter seems crumbly, add a little more oil until it holds together. (It is not a super wet batter.)
  • Use gluten-free flour blend and certified gluten free rolled oats for a gluten-free version.
  • Warm slightly as needed to soften cookies that have been stored.
  • Carrots that you grate yourself have a slightly softer texture than store bought grated carrots. If you want to use store bought ones, cut them up with a pair of kitchen shears before adding to the batter.
  • Any type of apple will work here.
  • I prefer golden raisins, but any kind works.
  • You may also like Banana Breakfast Cookies, Chocolate Chip Oatmeal Cookies, Healthy Banana Cookies, and Favorite Carrot Cake Muffins.

I’d love to hear your feedback on this recipe if you try it so please comment below! I always appreciate hearing what your families think of my recipes.

This post was first published March 2017.

healthy oatmeal cookies with apples and carrots on tray

Healthy Oatmeal Cookies with Apples and Carrots

Make a batch of these healthy oatmeal cookies for dessert, snack time, or a special breakfast. You can make these half the size using 1-tablespoon batter for each cookie and reducing the baking time to about 16-18 minutes, or until the edges are lightly golden brown.
4.97 from 178 votes
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Cuisine American
Course Dessert
Calories 251kcal
Servings 10 About 20 cookies


  • 1 cup quick oats (or rolled oats ground finely in a blender or food processor)
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 cup grated carrot (about 1 large)
  • 1/2 cup grated apple (about 1 medium)
  • 1 cup raisins
  • 1/2 cup sunflower seeds, chopped walnuts, or chopped pecans (optional)
  • 1/2 cup coconut oil (or unsalted butter, melted and slightly cooled)
  • 1/3 cup honey (or maple syrup)


  • Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
  • Mix together all ingredients in a large bowl using a wooden spoon to start and then using (clean) hands to bring the batter completely together if needed.
  • Portion out 2-tablespoon sized balls of dough, place onto the prepared baking sheet, and press down until 1/4-½ inch thick. Space them about an inch apart—they won't spread, so close is okay.
  • Bake for 18-20 minutes or until lightly golden around the edges. Let cool on the baking sheet and serve.
  • These are best eaten on the day they are made, but can be stored in an airtight container at room temperature or in the fridge for 3-5 days.


  • Stir together ¼ cup powdered sugar and 1/2-1 teaspoon milk to make a simple icing and drizzle it over the cooled cookies.
  • You can also make the batter and portion into balls, then store in a zip top bag in the fridge or freezer until ready to bake. This is handy if you want to make just half of a batch at a time. Thaw frozen dough overnight in the fridge before baking.
  • If your honey is very firm and not very runny, warm it slightly before adding it so it’s easier to stir together.
  • If the batter seems crumbly, add a little more oil until it holds together. (It is not a super wet batter.)
  • Use gluten-free flour blend and certified gluten free rolled oats for a gluten-free version.
  • Warm slightly as needed to soften cookies that have been stored.
  • Carrots that you grate yourself have a slightly softer texture than store bought grated carrots. If you want to use store bought ones, cut them up with a pair of kitchen shears before adding to the batter.


Serving: 2cookies, Calories: 251kcal, Carbohydrates: 37g, Protein: 3g, Fat: 12g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 56mg, Potassium: 246mg, Fiber: 4g, Sugar: 11g, Vitamin A: 2143IU, Vitamin C: 2mg, Calcium: 43mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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How many stars would you give this recipe?


  1. 5 stars
    These were fantastic! Sweet from the honey but not overly sweet and full of flavour! Will be making these again. Used white flour instead of whole wheat.

  2. Hello :))) I don’t have wheat flour. Is all purpose flour okay to use as a substitute? Thanks in advance

  3. 5 stars
    These are great! My 14 month old and 3.5 year old love them.

    I doubled the recipe and froze some of the dough before cooking…. Should I thaw it then bake, or bake from frozen? Realizing I should have frozen after baking.

    1. You can thaw the dough and bake them, or next time it’s fine to bake them all and freeze once they’re cooled. Enjoy

  4. 5 stars
    I’ve made this recipe 5 times now and I’m sure it will be my go to for years. I double the recipe and they all get eaten within a few days.
    My 2 year old loves helping with every step and I feel good knowing there are good whole foods going into this recipe.
    I can’t wait for my carrots to come up in the garden and my apples to ripen on the tree to add an even closer to home touch.

  5. 5 stars
    Sooo good that I ate several of them myself right away while my daughter cried for more. Thank you for sharing this healthy and forgiving recipe! I used less than 1/4 cup of honey and they turned out just right to our taste. Also added a couple of Tsp of chia seeds.

  6. 5 stars
    I was skeptical but it’s worth the 5 star rating. My daughter doesn’t talk much yet but she said “Mmm, nummy, nummy!” and she’s super happy to be eating them, me too! The healthy cookies we needed in our lives. I resisted the urge to alter the recipe except I had to use white flour and added ground flax seeds and chia seeds as that’s all I had available instead of sunflower seeds/nuts. Thank you so much for this!
    *Bookmarked in favourites*

  7. 5 stars
    We love these cookies! Full of good things for you. I make them often. Just one more of the many recipes I love from your recipes!

  8. 5 stars
    Omg these are so good!!! My toddler likes them and I myself can’t stop eating them! I’m pregnant right now and trying to not stuff my face with actual cookies and these are amazing!!

  9. 5 stars
    I find this recipe very forgiving. I’ve subbed carrot for extra apple, tried oats ground and not ground, swapped maple syrup for honey, and it always turns out great. I haven’t tried them with the icing because my little one is happy to have them as-is. Thanks for the great recipe!

  10. 5 stars
    These are delicious!! Another winning recipe by Amy. I skipped the carrot since ours went bad. Made these in our rapid bake oven and they turned out AmAZING.

  11. 5 stars
    My favorite thing about this recipe is everything just goes into one bowl at the same time! They are delicious and I love giving my baby a cookie knowing it’s packed with fruit AND vegetable.

  12. 5 stars
    Love these! So does my toddler 🤣.
    On opposite batches, for a change, I swap out:
    Sunflower seeds for LSA
    Raisins for medjool dates
    Maple Syrup for fresh orange juice

  13. Hi Amy. I want to make this for my 13 month old son but I read that the sunflower seeds is a choking hazard for young toddlers. Can I blend the seeds to make it smaller and crumbly? Thanks heaps.

    1. Hi- Sure, that’s fine. (the size of the seeds is actually smaller than what is usually considered a choking hazard, but they may just be easier to chew if ground up a little.) I hope he enjoys them!

  14. I read through the instructions too fast and accidentally grounded the quick oats with a food processor…do you think continuing with the recipe with the ground quick oats would be okay? Thanks!

  15. 5 stars
    Amazing! So easy to make and really moist. Made as written, except substituted the nuts with unsweetened coconut. My toddler loved helping making these and eating them. Thanks again for a great recipe!

  16. 5 stars
    Third time making these for my son & these are the best ones yet! I left out the raisins and cut the white flour in half with buckwheat flour for an earthier approach. For the nuts & seeds option, I just added chia. Used maple syrup instead of honey – love that maple taste with these.
    Also I took the baking time down to 11 minutes, but maybe this worked for me bc I portioned the cookies out smaller (1 tbsp size.)

  17. 5 stars
    Mmm delicious. Taste so good. Made them for my children’s lunchbox and had to stop myself from eating them all up.

  18. 5 stars
    These are so good! While he loved squashing them flat before baking, my toddler wasn’t that into eating the cookies (this time – will definitely be making again) so I froze most of them and ate them myself straight out of the freezer. They would of course need to thaw for young kids, but for me that firm but not rock solid frozen texture was addicting!

  19. Hey! Just wanted to make a note that these are not gluten free, but CAN be made gluten free if using gluten free flour. Whole Wheat Flour contains gluten. But thanks for the recipe because it’s an easy swap. Hopefully those avoiding gluten aren’t confused about the whole wheat.

    1. Yes. I always mark recipes as Gluten-free (or dairy-free) when I put that option in the Notes at the end of the recipe.

  20. 5 stars
    Make them!! So delicious, thank you! My husband and two year old loved them! Easy to make, tasty and healthy snack/treat!

  21. 5 stars
    Can’t say enough good things about these- they are a fave! My toddler usually doesn’t go for baked goods with “stuff” in it, but she gobbles these up.

    1. It may make the batter a lot wetter so I can’t say for sure that they’d turn out the same.

  22. 5 stars
    This recipe is AWESOME!! Made one batch as written and an extra with some shredded coconut I wanted to use up and I am OBSESSED with them. Love love love having my freezer stocked with snacks.

  23. can you skip the honey (maple syrup) or would not be sweet at all? or use something else to sweeten them up?

    1. It’s possible that something like a thick applesauce or apple butter would work, though they won’t be as sweet. I haven’t tried them that way but please let me know if you do!

  24. 5 stars
    Just made these with my kids today for a healthy treat! These were so delicious! We subbed gf measure for measure flour and instead of maple syrup I used date syrup! They came out sweet and perfect!

  25. 5 stars
    Made these for morning snack for my small home daycare and the kids loved them! Excited that I could freeze some for easy grab and go snacks, and appreciated that this is a one bowl option with ingredients I almost always have on hand.

  26. Thanks for the recipe. I would like to incorporate some protein, so could I add an egg or peanut butter for example?
    thanks a lot

    1. I haven’t made these any other way, but you could easily serve something with protein on the side (a cup of milk, a drizzle of peanut butter, some cheese)

  27. 5 stars
    We are fans of these cookies to get in carrots and other healthy foods. Great recipe! Even the grandparents enjoyed them. Thank you!

  28. Hi, you added a tip saying these are made without gluten, but it contains whole wheat flour which has gluten. Would other flours work as well with this recipe?

    1. I haven’t tried them that way so I can’t say for sure, but it would likely change the texture as the batter would be much moister.

  29. Can I use regular flour versus wheat flour? What other kind of oil can I use besides coconut? I want to make these for my grandson.

  30. 5 stars
    These are delicious. I used chopped hazelnuts and less raisins as the batter was falling apart with them all but they were absolutely yummy. Toddler loved helping to make them but didn’t want to eat any, so me, my husband, mum and sister ate them all!

  31. 5 stars
    These came out great! I used half raisins and half craisins to mix it up a bit. I used my blender to shred the carrots and apple and it worked perfectly. These were a hit!

  32. 5 stars
    Made these without raisins, less maple syrup, more seeds and some banana and they were amazing, thank you 🥰

  33. Oh my goodness, these are yummy! My toddler is a very picky eater, and he wanted more than one of these.
    Thank you for posting this recipe…it gives me a little sense of satisfaction that he can “snack” in a healthy way!

  34. 5 stars
    Excellent recipe! I’ve made twice. Second time I whipped up a healthy glaze with cream cheese & honey and drizzled on top.

  35. Your recipe sounds delicious and can’t wait to try it. Do you need to strain/squeeze the excess liquid out of the grated carrots & apples before adding it to the batter?

  36. 5 stars
    Hi, thanks for this recipe. It’s fantastic and I’m excited to try your other recipes as well. Love that there’s no bothering with eggs.

    I didn’t have any problems with hardness or density. I used whole wheat pastry flour instead of regular whole wheat. I also used canola oil instead of coconut and my batter was very wet, too wet to handle. So to fix it. I added baby oat cereal until it was just dry enough. I often replace a little flour with oat cereal when baking with whole wheat because it really softens baked goods. They came out beautifully soft and stayed that way for 3 days until the cookies were gone. Bonus: the oat cereal has some added vitamins and minerals too! (I’d say I had to add about a half cup). I’m going to try these with olive oil next.

  37. 5 stars
    These cookies were delicious! Although, mine turned out very crumbly. I used almond flour and the apple I used must have been very juicy because the shreds were very wet. Could it have been either of these? What can I do to help them hold together?

    1. Hi- it was likely the almond flour. It absorbs liquids differently than other flours so it’s usually not a good substitute unless specifically mentioned in a recipe.

    1. I haven’t done it with these, but I’ve used mashed banana in place of honey/maple syrup in baking.

  38. Followed the recipe exactly and they turned out amazing, they taste so good. My toddler is actually eating them! Thanks Amy 🙂

  39. 5 stars
    I made these using GF flour and ReadyBrek as I’d bought some but my girls won’t eat it. It made excellent cookies. I didn’t use the full amount of maple syrup either – I use 1/2 the quantity and topped up with water to keep the sugar content down. My 2 yr old twins added the ingredients, stirred, I made the balls and they flattened them. We’ll definitely be making them again – whole family likes them.

  40. Hi Amy!

    I love all your recipes and have made so many of them for my granddaughter. Could you give me a tip of how to handle the melted coconut oil? Mine doesn’t stay melted and it solidifies in the batter. Thank you!

    1. Hi- the only thing I can think of is to try to make sure the apple and carrot are at room temp for a bit before you start? There shouldn’t anything else that would make it cold and firm up that fast. I hope that helps!

  41. 5 stars
    So yummy! I made the basic ones and some with unsweetened chocolate chips and everybody loved them. I thought we would use them for Easter breakfast tomorrow but don’t think they’ll last.

  42. 4 stars
    I used yogurt and baking soda instead of baking powder coz I didn’t have any. The cookies came out soft. Are these cookies meant to be soft?

  43. So good! Made both the original and a luxury one with unsweet chocolate chip, the whole family loves them! Thank you!

  44. 5 stars
    So delicious! I didnt have coconut oil so i used grapeseed oil, also i made the one tablespoon size version. I cant believe these have carrots and apple in them, absolutley delicious!

    1. I was looking for a way to get some additional fiber into my kiddo, this is perfect! I used butter, and I felt the batter was a tad loose, so I added a tablespoon of coconut flour (plus it added some additional fiber for the kiddo!), he inhaled his first cookie! Thank you!

  45. 5 stars
    I’ve made these cookies so many times with my girls and just had to leave a comment. It’s a fantastic recipe when you have big helpers. My daughter who is 3 loves baking (and helping herself to the grated carrot and apple, and raisins before it goes in the oven).

    Excellent snack for kids on the go – and mom gets bonus points for giving them “cookies”!

      1. 5 stars
        Hi there I was wondering if there was a way to make this nut free? I’d to send it to daycare on cookie day for my little guy since he is no added sugar.

  46. 5 stars
    I am so in love with this recipe! I can’t thank you enough. I make a batch nearly every week and my toddler eats one every afternoon as a snack. My husband and I love them too.

    Instead of making them into biscuits, and just press the mixture into mini-muffin tins and put it in the oven for 11minutes. They’re like mini muffins (without the muffin top) and this saves me heaps of time. The mixture is enough for two trays (24 in total) and a spoon for the cook.

    Holy moly these cookies are good. Really really good. And there’s no raw-egg and so licking the bowl is always an excellent idea.

  47. 5 stars
    Love this cookie recipe… I leave out the raisins as Ms 1.5 yrs isn’t a fan of them… but she absolutely loves these cookies and I love how much goodness are in them… Thank you Amy x

  48. 5 stars
    These just came out of the oven and they are wonderful! Just sweet enough (at first I wasn’t sure but then as you eat a whole cookie you find it really is perfect)! I used the food processor to chop the apples and carrots and it all came together in minutes. Thank you for this healthy, tasty recipe made with REAL ingredients!

  49. 5 stars
    Just made a batch of these cookies and they were delicious! We didn’t have raisins so I replaced them with dark chocolate chips (sometimes moms need a snack too, right?) They were so yummy!
    Thank you for your recipes, our family loves your blog!

  50. 5 stars
    Yum, yum, yum
    I added some macadamia nuts (blitzed) as well . The 15months old is warming up to them but my 8 year old loves them, & me. Super moist too.

  51. 5 stars
    My son enjoys it and so does my husband! Only thing I felt was it was too many raisins so I reduced it to 3/4cup when I made it the second time.
    Thank you for the recipe!

  52. 5 stars
    I found this by googling “healthy oatmeal apple honey cookies” for Roshashana. Really good! My husband likes them, too. I used butter instead of coconut oil and 1/2 teaspoon allspice instead of cinnamon (cinnamon allergy). It took awhile to grate the carrot and apple, so prep was longer than in the description. I’ll be making them again! Thanks!

  53. Hi! I want to try this but what if I want to put eggs. My son doesn’t like eggs and I look for ways to sneak it in. I love this recipe because my daughter doesn’t like veggies . Will chopped almonds work too? In place of sunflower seeds? Thanks!

    1. Hi. I would try a different recipe if you’re looking for a way to offer eggs. Maybe muffins? As for the nuts, chopped almonds would work, but be sure they are finely chopped if making for kids under 4 to ensure they are easy to chew. Thanks!

  54. Hi – thanks so much for this. My 1 and 2.5 year olds love this. if I want to use eggs (extra protein) in the recipe, how would I do it?

    1. Hi, I’m so glad. I haven’t tried them with eggs so I can’t say for sure. I would consider serving with a smoothie or milk or cheese for protein, rather than trying to get it into the cookies. Thanks!

  55. Hi
    Thank you for the recipe..
    I just made these cookies with the exact measurements and and cooked at 350f but the bottom of the cookies got burnt in just 10mins, the cookies feel soft though! So should I decrease the temp next time?

    1. Hi- I’m sorry to hear that and have never heard of that issue. Does your oven typically run warmer? If that seems to be the case, yes, I’d try lowering the temp to 325 and keeping an eye on the baking time.

  56. So easy and so so good! I made these for me because I was craving oatmeal raisin cookies but these turned ought so much better. And of course toddler loved them too. So much goodness in a cookie perfect for a snack.

  57. 5 stars
    My toddler and alllll the grownups in our (quarantine-podded) house love these! I’ve made them twice so far and frozen the whole batch so I can take out one or two at a time. They defrost well and the texture is still great out of the freezer. I also sub butter for the coconut since my son is allergic and they’ve worked out great. Thanks for another awesome recipe!

  58. Amy, I’m making these right now! Can the cookies be frozen once baked or is it best to freeze the dough?

    1. You can freeze them after baking! (You could freeze the dough too but I find it easier to freeze them after baking)

      1. 5 stars
        Thanks, Amy. These were really yummy! A healthy treat enjoyed by my toddler and hubby!

  59. These look delicious! I’m excited to make them for my toddler. Would olive oil work with this recipe instead of coconut oil?

    1. I haven’t tried it with olive oil. I think if I had the option I’d do coconut oil or butter since both of those are solid (or semi-solid) at room temperature—which will help ensure the cookies hold together since they don’t have any eggs.

  60. 5 stars
    Amy, these are so good, such a perfect recipe! I skipped the honey/maple and replaced it with ripped mashed banana and still came out delicius, love how scented they are! Will be making these again and again, I’m sure! Thank you for the inspiration, can’t wait to try more of your recipes.

  61. Hi Amy!!
    Really thank you for the recipe I made it for my 3 year old and 1 year old boys. They loved it!!

    I had to fidn a substitute for raisins since I didn’t have any, so I’ve put dates cut into small pieces. My boys love dates. Thank u so much. It turned out well and not dry. 🙂

  62. 5 stars
    Absolutely LOVE this recipe. I always have a batch ready to bake in the freezer now. I did alter the recipe after the first trial to suite personal preference for my 16mo son (reduced to 1/8 cup maple syrup, 1/4 raisins, 45g melted butter + 2 teaspoon chia seeds) and it still comes out beautifully. Mostly importantly my son LOVES it.Currently trying different variation at the moment, pear works beautifully too and will try banana + peanut butter, san maple syrup. Thanks again for the recipe!

  63. 5 stars
    I made these for my little picky one year old! He loves them so much!! The only difference I made was adding semi sweet chocolate chips instead of raisins. Super easy recipe to follow!

    1. I worry that would change the overall ratios in the recipe since the applesauce is wetter so I don’t think I’d recommend it. Let me know if you decide to try it though!

  64. 5 stars
    I was trying to make such cookies from a long period of time, but i was unable to make them such delicious and tasty. Then i followed your whole recipe of making them. I added honey some more, which was became more sweet. But the taste was delicious, I often give cookies to my kids in breakfast, and they really enjoy it. Thanks for sharing such recipe of making delicious cookies.

  65. 5 stars
    Wow, this cookies taste so unbelievably delicious. I’m not very good in baking cookies cause they always turn out too dry. But these ones are just perfect. Will bake them soon again or I try any of the other yummy recipes.

  66. Oh wow… these turnes out delicious!!! I used chia seeds to add on the omega3… simply scrumptious and sooo easy.

  67. 5 stars
    These are really delicious! I made them for my kids but I’ve eaten even more than they have so far. Will definitely be making them again

  68. Hi Amy, lovely recipe! I’ve just made a batch of these cookies and they are delicious! Can you freeze them after you baked them? I have more than I’m willing to give my 15 months old in 3 days .

    1. Yes you can freeze them. Place into a freezer storage bag, remove as much air as possible and freeze for up to 3 months. You can thaw one or two at a time at room temp or in the fridge if you’d like!

    1. I haven’t tried it so I can’t guarantee that they’ll turn out the same but you could try applesauce. (They will be less sweet.)

  69. If I don’t have wheat flour or gluten free flour will regular flour work? Stores are sold out of whole wheat flour.

  70. 5 stars
    I love making these with my toddler and they are delicious and healthy! I put in half the amount of raisins and that is plenty for us.

  71. 5 stars
    These are so yummy! I altered them just a touch so that my almost one year old can also have them. I left out the honey/maple syrup and used pear purée instead. I also didn’t add the seeds as my 5 year old just started school and I need to clarify whether seeds are allowed. Finally, I didn’t blend the whole oats that I used as I was being lazy. None the less, they turned out really well. They aren’t a hard cookie, but soft and fluffy (a bit between a cookie and muffin)- really nice. Thank you for the recipe Amy!

  72. 5 stars
    These are delicious!
    Not only healthy for my toddler, but I would choose to buy these for myself.
    I added a drizzle of organic 85% dark chocolate for some antioxidants . It made them a bit more jazzy too lol
    I didn’t get anywhere near 20 though.
    Loved this recipe. Will make again for sure!
    Thank you

  73. 5 stars
    Delicious and Nutritious, my girls had so much fun helping to put the cookie dough together…and then devouring them warm, just out of the oven.

    1. I haven’t tried that so I can’t say for sure, but I think melted butter would likely work better if that’s an option for you.

    1. I typically measure it out as one cup rolled oats, then process (though it’s a very similar amount after processing it so either really works)

  74. 5 stars
    Wow. This is the second of your baked goods recipes that I e tried and I can’t believe how delicious and moist both are! I just made a batch for my daughter tonight, after she went to bed and….well…there may not be any left my tomorrow morning when she wakes up!

  75. This recipe is so tasty my entire family loves it! However they do not turn out to be crisp like a cookie they are a bit softer, is that how it is supposed to be?

  76. 5 stars
    I’ve made these this week and they are delicious. Sent for my daughters packed lunch, great replacement for store bought oatmeal and taste sooo much better. Me and my husband also took some for work.
    Thank you for doing this great work to ensure little ones eat healthily and easy recipes for busy parents xx

  77. 5 stars
    A hit! I always have a batch of these (already baked) in the freezer. I take out a couple at a time to thaw for breakfast when we want them. Loved by everyone in my family!

  78. 5 stars
    These were delicious and they are my new favorite breakfast cookie. The batter was a bit dry so I added just a tad of applesauce and a small mashed banana for extra binding. Love them!!

  79. 5 stars
    Thanks for such an easy and delicious recipe! I did not have raisins so I added some fresh
    blueberries and pomegranate seeds instead! Turned out really nice!
    The only trouble was rolling the dough into balls because it was quite sticky! My guess is that the extra liquid from the grated carrot and
    apple was responsible for it. I folded the blueberries in, so they weren’t squished that would have made the dough wetter still. Should I add some more oats/ flour the next time around?

    1. Hi! If you stick the dough into the fridge for a few minutes (maybe 5-10) next time, that would cut down on the stickiness. The fruit additions sound good!

    1. Oh no! I’ve never experienced that and I’m not sure what happened, but you could add a little more coconut oil to help the batter come together next time.

  80. 5 stars
    These are delicious and my fussy eater loves them. The second time a made them I used pear instead of apple, and added a tablespoon of peanut butter and they came out great.

  81. My measurements weren’t precise so the texture was a little wonky to me. But the little one liked them so much he needed one for each hand! I’d been looking for a pre-bed snack but wanted to sneak in some good ingredients too, and these were perfect!

  82. 5 stars
    Amy, these were delicious! What a great way to sneak lots of good food into a cookie! I made a little hole in the center of mine so it would be even easier for my very young toddler to hold. She LOVES them! Thank you!

  83. I made these yesterday for my grandson. I didn’t have wheat flour so I substituted almond flour and didn’t add raisins. He loved them! I enjoyed them too. Definitely will be making them again. Great healthy recipe!

    1. I haven’t tried it but I think butter would work well! Melt it and incorporate it into the recipe like directed with the oil.

      1. 5 stars
        Yummy! I don’t have coconut oil. I substituted 125grams of melted butter and they came out fantastic

  84. Hi Amy! Do you think I could just skip the grinding of the rolled oats and just use them straight up in the recipe?

    1. Yes, I think that should work just fine! (It’s mostly a texture thing/preference and it ensures that the batter holds together well but there’s enough flour in the mix that it should be okay!)

  85. Loved these! Had to make a few changes based on what I had on hand: used steel cut oats (actually really liked the smooth texture) and left out raisins and seeds. This was the first cookie my toddler has tried and she is officially obsessed.

    1. Hooray! I’m so glad to hear that! So you used raw steel cut oats? It’s good to know that worked well!

  86. 5 stars
    I was a bit hesitant with trying this cookie because I am not a big fan of fruit or veggies in my dessert (I want the chocolate), but am so glad I tried these. They are delicious, addictive, and yet healthy!

    1. I’m so happy you guys were able to try them—next time I’ll make them with chocolate for you!