Archive | August, 2017

Oatmeal Carrot Breakfast Cookies

It is so good to be in the kitchen and so fun to cook for baby b…if you can call smashed carrots cooking 😉 He really loves to eat and has been sitting with us at the dinner table which is so fun. I LOVE this age. Baby b is so busy and into everything including all the foods. 

These ice cubes trays are the easiest way to freeze and store baby food. I’ve been steaming veggies, pureeing them and then freezing in trays, pop them out and you are ready to go 🙂

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I need a quick breakfast these days. Baby b is up around 7 and doesn’t go down for a nap for a couple hours so it’s all hands on deck.

I usually make a smoothie or oatmeal but haven’t had the time most mornings and chocolate caramel kind bars aren’t cutting it. I LOVE these breakfast cookies and I feel like they would make a great “on the way to school” b-fast.  Make ahead, no reheating, not messy and lots of nutrition.

These cookies are super moist and slightly sweet and the grated carrot and oats add a chewy texture. They make for a pretty good after-dinner sweet with a glob  bit of almond butter. 

Leave me a comment below if you have any baby food making tips! And let me know if you try these cookies out, happy back to school! 

Oatmeal Carrot Breakfast Cookies
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  1. 2 cups old-fashioned oats
  2. 1 cup oat flour (blend together oats until fine consistency)
  3. ½ cup ground flaxseed
  4. 2 tsp. cinnamon
  5. ½ tsp. all spice or nutmeg
  6. ½ tsp. baking soda
  7. ½ tsp. salt
  8. 1 cup unsweetened applesauce
  9. ½ cup honey
  10. 1 large egg
  11. 2 tsp. vanilla extract
  12. ¼ cup butter or coconut oil
  13. 1 1/2 cups grated carrot
  14. 1 cup grated apple, I used granny smith
  1. Preheat oven to 350 degrees F. In a large bowl, combine oats, flour, flaxseed, cinnamon, allspice, baking soda, and salt.
  2. In a medium bowl, whisk together honey, applesauce, egg, and vanilla. Mix in the melted butter. Pour the wet ingredients into the dry and stir until just combined. Gently fold in the grated carrot and apple.
  3. Use a large scoop or measuring cup to drop ¼-cup portions of dough onto parchment lined baking sheets. Gently shape cookies.
  4. Bake 12-14 minutes, until set. Enjoy!
Adapted from adapted from Kristine's Kitchen
Adapted from adapted from Kristine's Kitchen
Mississippi Made