Banana Carrot Oat Cookies
on May 26, 2023, Updated Apr 24, 2025
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There’s something about a cookie that feels like a little win—especially when it’s made with just a few wholesome ingredients you already have on hand. These Banana Carrot Oat Cookies are soft, naturally sweet, and loaded with toddler-friendly goodness. They take less than 15 minutes from start to finish, and they’re one of my favorite ways to sneak a little veggie into snack time without a single complaint.
They’re great for little hands to hold, and you can easily leave out the chocolate chips for younger babies—or keep them in for older kids (and adults!) who appreciate a little treat. Whether you’re making them for a mid-morning snack, packing them in a lunchbox, or just trying to use up ripe bananas, these cookies are always a win in our house.
Your kid doesn’t like carrots? Well they will love these cookies! The cookies are a great way to show them that maybe they do actually like carrots, and it could encourage them to try them next time! These are allergy friendly, and the perfect easy, yummy snack to serve!
Why These Banana Carrot Oat Cookies are Great for Toddlers
Quick & Easy – Everything mixes in one bowl and bakes in under 15 minutes. Great for busy mornings or spur-of-the-moment snack prep.
Naturally Sweetened – Ripe bananas provide all the sweetness, no added sugar necessary. That makes these perfect for younger kids and toddlers.
Sneaky Veggie Boost – Carrots add a hint of texture and a mild sweetness while offering a little extra nutrition.
Simple Ingredients – Just oats, banana, carrot, and (if you want) chocolate chips. Nothing fancy or hard to find.
Freezer Friendly – Make a batch, freeze the extras, and you’ll always have a snack ready to go.
What You Need
- 2 ripe Bananas– gives a yummy, sweet taste
- 1 cup Rolled oats
- 1/4 cup Grated carrot
- 1/4 cups Chocolate chips- optional! I don’t add chocolate chips for my 12 month old’s cookies, but I do for the rest of the family!
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Grate or finely chop carrots (you can use a food processor for speed).
3. In a bowl, mash bananas until smooth.
4. Stir in oats, carrots, and chocolate chips if using.
5. Scoop small spoonfuls onto the baking sheet and flatten slightly.
6. Bake for 12 minutes, or until firm and lightly golden on the bottom.
7. Let cool slightly before serving.
Storing Extra Banana Carrot Oat Cookies
These cookies can be stored at room temperature for up to 3 days, in the fridge for up to a week, or in the freezer for up to 3 months. To reheat from frozen, just microwave for 10–15 seconds or let them thaw at room temp.
Banana Carrot Oat Cookies
Ingredients
- 2 bananas
- 1 cup rolled oats
- 1/4 cup carrot (ground into small pieces)
- 1/4 cup chocolate chips , (optional)
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Either grate carrots, or grind in a food processor until you have very small grated pieces.
- Mash bananas with a fork until smooth and there are no (or very little) chunks.
- In a large bowl, mix mashed banana, oats, carrot, and chocolate chips if using.
- Form cookies and place onto baking sheet. Cook for 12 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks delicious! Are the oats quick cooking or old fashioned?
Old fashioned rolled oats!
love these for my one year old granddaughter
My 9mo LOVED! I def need to make some with choc chips for my 2yr old! HAHA!
I’m so glad to hear that!
How would you warm them up if you freeze them? Do you just do a few seconds in the microwave ??
Yes, that’s what I would do! Or set them out in the morning to thaw.
Hi! Do you have to release water from the carrots before mixing them into the batter. My cookies always turn out to be really soggy when I use fruits and vegetables. Please let me know how you do that, thx!
I didn’t, but you may need to depending on what carrots you use! Just place the shredded carrot between 2 paper towels and squeeze out the water.
I make these a few times a month for my 2 year old. We love them!
I made this with the carrot pulp. My daughter left juicing. Great recipe, tasty and nutritious.