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Carrot Cake Cookie Bites

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Summer camp volunteer, Caroline, brought her favorite cookies to share at the kitchen one day. The original recipe can be found on Key Ingredient, but we made a few yum changes during kitchen hours and our tasters loved them! The mix-ins for this cookie can be switched to whatever dried fruit that you have on hand. We tested this recipe using Sunflower Butter to make it allergy friendly, but you could also try different nut butters based on your preference.

Ingredients

Food
Amt
Units
Prep
Notes
2 ripe bananas, mashed
ripe bananas
2
mashed
3 tablespoons sunflower seed butter
sunflower seed butter
3
tablespoons
½ cup unsweetened applesauce
unsweetened applesauce
½
cup
1 teaspoon vanilla extract
vanilla extract
1
teaspoon
½ cup grated carrots
grated carrots
½
cup
2 cups rolled oats
rolled oats
2
cups
½ tablespoon chia seeds
chia seeds
½
tablespoon
½ tablespoon ground flax
ground flax
½
tablespoon
⅓ cup dried cranberries
dried cranberries
cup
⅓ cup mini semi-sweet chocolate chips
mini semi-sweet chocolate chips
cup

Method

Preheat oven to 350 degrees. Mash bananas in a mixing bowl, stir in Sunflower Butter, and applesauce. Add remaining ingredients and stir to combine. Drop dough onto cooking sheet sprayed with non-stick spray. Use a small scoop and slightly flatten. Bake 15 minutes, until firm. Remove from tray and cool completely on cooling rack.

Prep time
15 min
Cook time
15 min
Yields/Serves:
24
Nutrition Information

Yum Ratings

😫😟😐😀😍 “I love the carrots!” —Magilly, age 3
😫😟😐😀😍 “I can't stop eating these cookies!” —Nimo, a grown up
😫😟😐😀😍 “Love the cranberry. So good, I'll have another!” —Carmen, a grown up
😫😟😐😀😍 “I love carrot cake and these are delicious!” —Katie, a grown up
😫😟😐😀😍 “Love bananas & chocolate!” —Terry, age 7