Goodness Packed Toddler Cookies

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I don’t cook. Best way I can open this post up is by stating that I do not enjoy cooking.  Baking I can handle to a point, but I’m just not very food savvy in general.  So of course, now that I am a mother I am slowly trying to improve my culinary skills.  The hardest part is, I have a very picky eater in this house.

My Ladybug at 2+ years old is a food challenged toddler. With aversions and fears of foods, it has been such a struggle to get this girl to eat nutritious foods. I sneak in the goods whenever I have an opportunity and with her latest love being cookies, I figured healthy cookies were worth a shot.  I browsed the web for recipes and pinned several before finally combining a few to form my own.  There was a good chance they’d turn out all sorts of wrong, but hey, whatever she doesn’t eat, I typically do.

So here it is, a recipe for a veggie and more cookie that toddlers and mommies will love! Mine turned out great and were so much easier to make than I anticipated.  Mix it up, try different ingredients and see what your toddler will grow to love.  Happy baking!


1/2 cup whole wheat flour
1/2 cup almond meal
3/4 cup dark brown sugar
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground clove
1/8 tsp ground nutmeg
1 tsp flax meal
1/2 tsp salt
1 tsp vanilla extract
2 cups old fashioned oats
1/4 cup unsweetened applesauce
1 large egg
1/2 cup finely shredded zucchini
1/2 cup finely shredded carrot
1/2 cup raisins
1/2 cup mini semisweet chocolate chips

*Flax meal and/or raisins can be omitted; Almond meal can be replaced with another 1/2 cup of flour; zucchini or carrot can be omitted. Use sweetened applesauce and/or more chocolate chips for sweeter cookies. Walnuts can be added if desired.


1. Preheat the oven to 350º. Line 2 baking sheets with parchment paper and set aside for later.

2. Mix together flour, almond meal, baking soda, flax meal, salt, cinnamon, nutmeg and cloves and set aside.

3. Combine applesauce and brown sugar in a larger bowl and mix well. Mix in egg and vanilla. Then, add the carrot and zucchini and mix well.

4. Gently stir in dry mixture until combined. Stir in oats, chocolate chips and raisins.

5. Drop heaping tablespoon-size onto prepped sheets, about 2 inches apart. Bake for 10-13 minutes or until cookies are slightly golden around the edges. Then, transfer cookies to wire racks to cool.



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