There’s a special kind of magic in a cookie that feels like a treat to your kid … but also quietly sneaks in carrots, oats, raisins, and nuts without anyone noticing. These soft carrot oatmeal cookies for toddlers hit that exact sweet spot—not a sugar bomb, not a “health food,” just a cozy, tender bake that happens to be loaded with the stuff we actually want our toddlers to eat.
They mix together in one bowl, bake in under 15 minutes, and come out soft enough for even younger toddlers to handle. And because the carrots melt right into the dough, the oats keep everything hearty, and the warm spices make the whole kitchen smell incredible, these are the rare “kid cookie” that parents will actually want to snack on too.
Whether you’re looking for a healthier weekday treat, a lunchbox filler, or a fun baking project to do together, these carrot oatmeal cookies check every box—and disappear quickly.
Ingredients Overview
These oatmeal cookies for toddlers layer together nourishing staples—oats, shredded carrots, raisins, and a small handful of nuts—for a soft, naturally sweet treat that feels like a healthier cross between oatmeal cookies and carrot cake. The yogurt and melted butter keep the dough tender, while the maple syrup and brown sugar provide just enough sweetness without tipping into dessert territory.
Steps Summary
- Grate the carrots and chop the almonds.
- Melt the butter, then whisk in yogurt, maple syrup, egg, brown sugar, and vanilla.
- In a second bowl, combine the flour, oats, pumpkin pie spice, baking soda, and salt.
- Fold the dry ingredients into the wet, then mix in the carrots, raisins, and nuts.
- Scoop spoonfuls of dough onto a parchment-lined sheet and lightly flatten each cookie.
- Bake until lightly golden, then let them cool so they set into a soft, toddler-friendly texture.
FAQ
Can I make these without nuts?
Yes—simply omit the almonds, or replace them with an equal amount of oats or raisins to keep the texture consistent.
What if my toddler dislikes carrots?
Use the finest shred setting on your grater; the smaller pieces soften fully and disappear into the cookie while still giving you the nutritional benefit.
Are these cookies soft enough for younger toddlers?
Totally. The combination of yogurt, carrots, and oats keeps them tender and easy to chew. For an even softer cookie, bake on the shorter end of the time range.
Can I reduce the added sugar?
Yes—swap the yogurt and maple syrup for 1 cup of applesauce as noted in the Adapt section. You can also cut the brown sugar to ¼ cup without affecting structure.
Do these freeze well?
Very well. Freeze the baked cookies flat on a tray, then store in a bag for up to 3 months. Thaw on the counter or warm a few seconds in the microwave.
Recipe Links
What to Serve With Carrot Oatmeal Cookies For Toddlers
- Healthy Apple Quinoa Drink — a gentle, hydrating drink that complements the warm spices in the cookies.
- Toddler Mango Lassi — creamy, fruity, and protein-boosted; great for rounding out a snack plate.
More Toddler-Friendly Recipes Like This
- Pumpkin Chocolate Chip Cookies — soft, cozy, and studded with chocolate, these deliver the same fall-bake vibes.
- Chocolate Zucchini Pumpkin Cookies — vegetable-packed cookies in the same “nutritious treat” lane.
- Carrot Cake Bars — another carrot-forward bake that blends warm spices with a soft, toddler-friendly texture.
- Carrot Cake Overnight Oats — a great lateral recipe that uses similar flavors in a breakfast format.
Carrot Oatmeal Cookies For Toddlers (Healthy And Easy)
Description
These soft carrot oatmeal cookies for toddlers are lightly sweetened, veggie-packed, and perfect for little hands to hold. They bake up tender, cozy, and full of raisins, oats, and warm spice.
Ingredients
Instructions
Prep
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Preheat oven to 350. Line a baking pan with parchment paper.
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Grate the carrots. (If your kid is an avowed carrot hater, create the smallest shreds you can.) Chop almonds into small pieces.
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In a large bowl, microwave the butter stick until melted–usually takes about 60 seconds of nuking. Add the yogurt, maple syrup, egg, brown sugar, and vanilla extract to the bowl; mix until blended.
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In a separate bowl, add in the flour, oats, pumpkin piece spice, baking soda, and salt; sift or stir to blend.
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Add the flour-oat mix to the wet ingredients in the large bowl, then mix until all the flour and oats are incorporated. Toss in carrots, almonds, and raisins, then fold batter over; stir and toss a few times to ensure mix-ins are spread throughout the batter.
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Scoop up a spoonful of the batter and place on parchment paper; use the back of the spoon to spread or even out cookie so they’re of similar size.
Cook
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Bake until lightly golden on top, roughly 12-13 minutes. (For a firmer cookie, heat for 15 minutes.)
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Allow cookies to cool on a rack for 10-20 minutes before serving.
Serve
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The cookie should be soft, so should be easy for your little to hold and handle. To make a quick frosting, pour a bunch of powdered sugar into a small bowl or ramekin; add in milk one-half tablespoon at a time until desired consistency is reached.
Adapt
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To reduce added sugar and/or dairy, sub out the yogurt and maple syrup and add a cup of applesauce in instead. Feel free to use other dried fruits instead of raisins, or even zucchini instead of carrots.
Nutrition Facts
Servings 12
Serving Size 1 cookie
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 7g11%
- Potassium 115mg4%
- Total Carbohydrate 20g7%
- Sugars 10g
- Protein 2.5g5%
- Vitamin A 2000 IU
- Calcium 35 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
