Healthy Carrot Cake Cookies For Baby and Toddler
Table of Contents
Simple Carrot Cake Cookie For BLW
Carrot cake cookies for baby offer a delightful, wholesome treat that can be easily prepared using nutritious ingredients. By blending oats into oat flour, these cookies provide a hearty base that is naturally free from refined sugars.
Incorporating grated carrots adds a touch of sweetness and important vitamins, while a dollop of yogurt keeps the texture moist and tender.
A sprinkle of cinnamon and nutmeg not only infuses the cookies with warm, comforting flavours but also introduces babies to the joy of spices.
These cookies are perfect for little hands to grasp, making snack time both enjoyable and healthy. Perfect for the time of year too. The recipe card is below for full instructions and easy steps to follow.
Carrot Benefits For Baby
Carrots are an excellent choice for babies, packed with essential nutrients that promote healthy growth and development.
They are rich in beta-carotene, which the body converts into vitamin A, crucial for maintaining good vision, skin health, and a strong immune system.
Their natural sweetness makes them an appealing first food for little ones, encouraging early acceptance of vegetables.
Also, carrots are a good source of dietary fibre, aiding in digestion and helping to prevent constipation. When prepared appropriately, whether steamed or finely grated using a box grater, they offer a soft texture that is easy for babies to grasp, making them a good cookie recipe for for baby-led weaning.
Oats For Baby
Oats are an excellent ingredient for baby snacks, particularly in cookie recipes, due to their nutritional benefits and versatility.
They are rich in essential nutrients such as fibre, vitamins, and minerals, promoting healthy digestion and sustained energy for little ones. The chewy texture of oats makes them easy for babies to grasp, encouraging self-feeding and developing fine motor skills.
When combined with ingredients like grated carrot or nut butters, oats create a naturally sweet and satisfying treat that is free from refined sugars, making them a wholesome choice for parents looking to introduce tasty yet nutritious snacks.
Ingredient information
Oats - I have used rolled oats or quick oats for this chewy carrot cake cookies, but you can use any oats that you may have. You can use gluten-free oats too to make the recipe 100% gluten-free.
Carrot - Fresh carrots are great for added nutrition to any meal, they are great in this recipe as they are hidden but leave behind an orange cookie, and a sweet taste. Carrot baby food can also be used for this recipe as a substitute for fresh carrots.
Yogurt - I have used a plain Greek yogurt for these chewy cookies. You can use a dairy free alternative for dairy free/vegan babies.
Cinnamon and nutmeg - I have added ground cinnamon and nutmeg to add a carrot cake flavour to the little cookie recipe. (the perfect addition and perfect amount of spice). They are warm spices that are perfect for this recipe.
Serving suggestion
This is such an easy recipe. The cookies would be great served with chopped fresh fruit such as strawberries, blueberries or raspberries.
You can serve the cookies on their own as a stand alone snack.
Other delicious cookie recipes you may like: Ricotta cheese cookies, Greek yogurt cookies or teething biscuits.
Storage instructions
Storing the carrot cake cookie recipe in the fridge cooked:
All you will need to do is store the sweet cookies in an airtight container or a freezer-safe container or even tightly wrapped plastic wrap and keep in the fridge for up to 5 days. Just make sure the cookies are at room temperature before packaging up.
You can also store the cookies in the freezer in the same way for up to 3 months.
Store the carrot cookies in the freezer raw:
All you will need to do is place the raw delicious cookies in an airtight container spaced out in the container in a single layer, you will need a large one or you can place on the baking tray wrapped in plastic wrap if you have enough room.
When you decide to cook the delicious carrot cake cookies from frozen you will need to cook an extra 5 minutes or so.
Equipment used to help with this recipe
Baking tray - I have chosen to use a non-stick and BPA free baking sheet - they are easy to clean and, if you buy more than one, easily stackable and easily stored.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Large bowl - Definitely choose a stainless steel one - they are lighter than the stone or glass ones and very easy to clean.
Recipe | Healthy Carrot Cake Cookies For Baby and Toddler
Healthy Carrot Cake Cookies For Baby and Toddler
Ingredients
Instructions
- Start by preheating the oven to a medium heat of 180C or 350F. Prepare a baking sheet or cookie sheet with parchment paper.
- Pour the rolled oats into a food processor or a Nutri bullet and blitz to an oat flour.
- Pour the blitzed oats into a large bowl along with the rest of the ingredients.
- Mix together the flour mixture using a spoon and then bring together using your hands to form a dough. You can use an electric mixer on a low speed too if you like.
- Roll the dough out using a rolling pin approx 0.5cm thick.
- Using a cookie cutter or cutter of choice, cut out cookie shapes in the dough and repeat until you have used all of the dough.
- Place the cookies on the prepared baking sheet (sprinkle the top of the cookies with a little more cinnamon if you like) and pop into the oven. The baking time is 10-12 minutes.
- Leave the baked cookies to cool on a cooling rack/wire rack before serving to your baby.
Notes
It is really easy to make the carrot oatmeal cookies dairy free/vegan, all you will need to do is swap out the Greek yogurt for a dairy free alternative.
To make the soft carrot cake cookies recipe gluten-free you can use gluten free rolled oats.
You can drizzle the tops of the cookies with almond butter if you like.
©The Petit Spoon
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The sweet potato pancakes are a great finger food option for baby and toddler. Why not portion and freeze the raw batter and cook when needed to save time?