Carrot Stars – A high protein snack for kids with added carrot goodness. 
Have you heard of carrot taco shells? I recently stumbled across them on this great blog. They are a brilliant alternative to standard taco shells – high in protein with some added carrot goodness. Finn loves them, as do all of us, and I knew that I could adapt the recipe slightly to make a great finger food snack.
As Finn would say “it’s only one sleep until December” and I’ve started thinking of heathy festive snacks. Last year I tried to make a heathy Christmas themed snack for each day in the advent calendar. Finn had a lot of fun helping make them so I’m guessing it will be an annual tradition.
To make these super tasty Christmas carrot stars I basically followed the carrot taco recipe and only altered the ingredient amounts and cooking times slightly. These changes were to make it work for smaller, biscuit like snacks.
I used a star cookie cutter to form the carrot stars to make it a little festive. However they will be a perfect stack any time of the year and you could use any shape.
The recipe includes oat flour. I just make my own oat flour by grounding oats in a food processor. It is so easy and takes seconds.
Carrot Stars (only 4 ingredients)
Ingredients
- 200 g grated carrots (around 1 1/2 packed cups)
- 1/2 cup water
- 70 g grated cheddar cheese (1/2 cup)
- 2 eggs
- 4 tbsp oat flour
Instructions
- Pre heat oven to 180C / 350F / Gas 4
- Mixed the carrot and water in a bowl, cover and microwave on high for 3 mins
- Drain the carrots and then place them on a clean cloth / absorbent paper and squeeze out the liquid. (You need to get the carrots quite dry)
- Place the carrots back in the bowl and mix with the remaining ingredients
- Prepare a baking tray with baking paper or use a silicon baking sheet
- Form star shapes of the mixture onto the sheet using a cookie cutter. (Mine were around 1/2 cm thick)
- Bake for approx. 13 mins (until crispy on the sides)
Tracey says
December 2, 2015 at 10:06 amI’ll need to give this a try as I usually just make my own oat flour! I love the photo with the little hand, so cute! I’ll have to try to snap a similar one of my son, such a clever idea.
Kristel says
January 29, 2018 at 11:40 pmThis récipe can go to the freezer ?
Amy says
January 30, 2018 at 9:10 amHi Kristel, yes they can be frozen 🙂
Charlotte Oates says
December 5, 2015 at 10:00 pmThese are so cute, I bet my boys would love them!
Amy says
December 6, 2015 at 9:00 amThanks Charlotte, they go pretty quickly when I make them 🙂
Corina says
December 8, 2015 at 9:58 pmI love the look of these. My little girl loves star shapes so maybe I will be able to get her to eat a savoury biscuit if I try these!
Amy says
December 9, 2015 at 1:47 pmThanks Corina! Let me know if it works! You will then end up cutting everything into stars 🙂
Simone says
December 10, 2015 at 3:31 amLove these! Brilliant idea and the taco idea is great too 🙂
Amy says
December 10, 2015 at 9:00 pmThanks Simone 🙂
Ann says
January 5, 2016 at 1:07 pmHi
Thank you for the recipe, I made them and they turned beautifully. However, what is the secret to make then into star shapes? I tried with a cookie cutter but the dough was so sticky I could not keep the shape?
Many thanks
Amy says
January 5, 2016 at 9:21 pmHi Ann, thanks for your comment 🙂 I used a cookie cutter too. I pushed the mixture into the shape and then pushed down in the corners when removing the cutter. It took a couple of attempts to get the hang of it. Hope you manage next time!
Ann says
January 7, 2016 at 9:34 pmThanks Amy, I will definitely do them again, star shaped or not! 🙂
Amy says
January 5, 2016 at 2:26 pmMy (vegetable hating) girls LOVED these (and so did I). I made a few stars but found it much quicker to just make rounds. They have been great for snacking on but haven’t last long. This is the first recipe I’ve tried but have had a little look and plans to make a few more. Thanks for the ideas.
Amy says
January 5, 2016 at 9:24 pmThanks for commenting and your positive feedback Amy. So glad you and your girls loved them. It is lovely to read that you like the blog and please do tell me how any other recipes go!
Tara says
January 10, 2016 at 8:49 pmI made these and they look great, however they turned out more omelet like than I was expecting. Are they supposed to be crunchy like a cracker? I’m certain I followed the amounts of each ingredient as specified…..
Thanks!
Amy says
January 10, 2016 at 9:04 pmHi Tara, thanks for your comment and for trying the recipe. These aren’t that crunchy and don’t have the texture of a cracker. They are hard enough to pick up but are quite soft inside. Did you make them quite thick? If you make them thinner they should be crispier. ??
Cherie davies says
January 28, 2016 at 1:30 amHi, have you tried them subbing the oat flour with a different flour to make them gluten free? Really would love to try them. However I don’t eat oats. Thanks
Amy says
January 28, 2016 at 7:56 pmHi Cherie, I haven’t tried it with any other flours, sorry.
Lori says
April 5, 2016 at 3:39 amBob’s Redmill makes a gluten-free oat.
Saira says
April 6, 2016 at 10:30 amHi, in response to the question regarding substituting oatflour, I only used self raising Doves Farm gluten free flour and they were delicious. I have made them twice now. I haven’t tried it yet but I reckon the carrots could be swapped with potatoes or sweet potatoes, or any root vegetable.
Amy says
April 7, 2016 at 7:54 amLove the idea of switching the root vegetable. I’ve made them with zucchini and they were sooo tasty! Will post recipe soon but basically the same as this one switching out the carrot for zucchini.
Carmen Gibson says
February 13, 2016 at 2:34 amHi I have just recently found you on facebook and are looking forward to trying your recipes. I made the carrot stars and my 2.5 year old who is fussy and won’t eat carrot ATE 3 !!! he loved them we call them cheesy biscuits ( the mere mention of a carrot could be fatal , lol )
I look forward to trying all your recipes
Amy says
February 16, 2016 at 7:39 amThanks Carmen! I’m s glad they were a success and thank you for taking the time to tell me!
Jordan says
February 17, 2016 at 11:20 pmI’m always looking for ways to get my extremely picky eater to eat, and get all the important nutrients he needs. I hide veggies in everything and this is just genius! He absolutely loves them. I’m making my second batch as I write this. I plan on making up a lot of these for our Disneyland trip in a couple of weeks. Keep the kiddo fueled and healthy!
Amy says
February 18, 2016 at 1:37 pmI’m so glad they were a success and thanks for taking the time to let me know. Enjoy Disneyland!
Jennifer says
February 24, 2016 at 1:10 amCan you make these with all purpose flour or would the consistence change too much?
Amy says
February 24, 2016 at 1:04 pmHi Jennifer, I received a message from someone who made them with both all purpose flour and oat flour. She said they were crunchier with the all purpose flour and tasted great. Hope you enjoy them 🙂
carine says
February 24, 2016 at 7:07 amHi Amy, What a lovely blog you have! I absolutely love what you did with my taco shell original recipe. I may try this for my 3 years old soon 🙂 thanks for linking to my blog as well !
Amy says
February 24, 2016 at 1:03 pmThank you Carine, it is a great recipe and I make both your taco shells and these a lot. Thanks for your comment 🙂
Katie says
February 24, 2016 at 10:11 amVery yummy…..I added coriander. .. i just love carrot and coriander….not sure how biscuity they were but they were fantastic…also added to a salad with toasted carraway seeds and monted yogurt….thanks x
Amy says
February 24, 2016 at 1:06 pmOH I love coriander in everything! I must add some the next time I make them. Love your salad idea too! Thanks!
Laura says
February 24, 2016 at 8:00 pmWe have an egg allergy in our house. Could I use a regular egg replacement in this recipe?
Amy says
February 25, 2016 at 9:03 pmHi laura, I have never tried or worked with egg replacements so can’t help you with this, sorry. If you try it please let me know how it goes 🙂
Ashley says
August 25, 2016 at 12:44 amI subbed egg for banana and they turned out great.
Amy says
August 27, 2016 at 9:47 amGood to hear Ashley! Do they taste sweet?
Saira says
March 25, 2016 at 10:39 pmJust made these and added sunflower seeds, pumpkin seeds and black pepper to the mix. Absolutely delicious. Thanks for the recipe. You made my daughter and I, both Coeliacs, very happy. In fact, the whole family loved them.
Amy says
March 26, 2016 at 8:30 pmI’m so glad they were a hit Saira and thanks for letting me know. Love your additions, will try that next time 🙂
Fiona says
April 6, 2016 at 12:47 pmI love this recipe-very popular all round. Worked really well. I also tried it with using cooked carrots grated which worked well too (easier to grate if you don’t have a food processor!)
Amy says
April 7, 2016 at 7:39 amGreat! I’m so glad you liked it Fiona. Thanks for commenting 🙂
Stephanie says
April 10, 2016 at 7:02 pmHi Amy – thanks for the great recipe! I have just made a batch for my eight month old, can’t wait for him to try them tomorrow. I was wondering whether they freeze ok?
Amy says
April 12, 2016 at 8:10 amHi Stephanie, I’m glad you liked the recipe and hope your eight month did too. I have never frozen them so can’t tell you, sorry. I keep meaning to but there are never any left to do so! (My boys LOVE them!)
Anny says
April 27, 2016 at 4:46 pmI like this blog.Thanks for all your help
susy says
April 30, 2016 at 4:27 pmthese look delicious but my daughter cannot have cheese. if i leave out the cheese, would it change the consistency and the way it bakes?
Amy says
May 3, 2016 at 6:59 pmHI Susy, I have never made it without cheese but it would be worth trying. It would probably be a lot softer but the egg should bind it. I felt I needed the cheese for flavour too so you may want to add some flavour through herbs etc. Let me know how it goes.
Sorcha says
May 16, 2016 at 7:47 pmDo you roll it out like biscuit dough so you can cookie cutter the shapes? Or do you use a mould style baking tray? Thanks
Amy says
May 16, 2016 at 7:53 pmHi Sorcha, the mixture is too wet to roll out like dough. I put a cookie cutter onto a lined baking sheet and put approx. a table spoon of the mixture inside the star shape and pushed it to the corners and then very gently removed the cookie cutter.
Priya says
May 24, 2016 at 6:14 pmThis looks interesting. Hope my picky eater likes it. Whats the shelf-life? How can i store it?
Amy says
May 24, 2016 at 8:00 pmHi Priya, I haven’t been able to store them long as they always get eaten so quickly. I’d say they would be good in the fridge for a couple of days or freeze (although they may go softer)
Susan says
May 30, 2016 at 3:07 pmI made mine with a cup of carrot and half a cup of zucchini, and added a sprinkle of Italian seasoning. It was good.
Elise Isles says
June 4, 2016 at 10:55 amWould these freeze?
Amy says
June 8, 2016 at 9:08 pmHI Elise, I haven’t actually tried but I think they would freeze well. Let me know if you try it. 🙂
Hosting says
June 5, 2016 at 12:23 amThese carrot stars are a great high protein snack for kids. Made with only 4 ingredients – carrots, egg, oats and cheese. Delicious, easy and healthy.
Natasha says
June 16, 2016 at 6:54 pmI really want to try making these but how do you store them as I’d like to batch make them if she likes but she’s so fussy I wouldn’t want to waste ingredients??
Amy says
June 17, 2016 at 10:08 amHi Natasha, I haven’t stored these for long as my sons go crazy for them 🙂 I have stored them over night in the fridge. You could stick them in the freezer and take them out one at a time. I haven’t frozen them so can’t guarantee the outcome, sorry.
Moragajagga says
June 18, 2016 at 10:21 pmCan we use other flour or a substitue for Oats? My daughter has CD and cannot have anything gluten
Amy says
June 20, 2016 at 8:01 pmHi Moragajagga, I’ve not tried it with other flours, sorry. You could buy gluten free oats and make oat flour with them? I think a reader messaged me saying she tried it with almond flour and it worked well but I haven’t tried it personally.
Kate says
July 11, 2016 at 9:20 pmI freeze these without any problems (stacks of twos with greaseproof paper between each layer) I take out however many I need in the morning and they’re defrosted by lunchtime.
My little girl loves these, usually stay true to the recipe but have put fresh coriander in the latest batch (husband says they taste medicinal yuk…Will see if little one agrees tomorrow).
Amy says
July 12, 2016 at 11:16 amHi Kate, thanks for your feedback as a lot of people have been asking if they can freeze them. Glad your little girl loves them and hopefully she likes them with coriander (i think it sounds delicious and no at all medicinal!) ?
Shannon says
August 24, 2016 at 1:03 amFor those who are asking about flour substitutes, I made a batch with baby cereal instead of flour for added iron and they turned out great! 🙂 I just find that they need a little seasoning.
Amy says
August 24, 2016 at 8:57 amShannon, thanks for letting us know! Glad they worked out great ?
Rebecca says
August 30, 2016 at 7:14 amHi! I love all your healthy recipes! My 19 month old will eat constantly so I am always looking for healthy snacks! These look great! Do you think these would work with spelt flour (bought to make you’re banana bread) thanks xx
Amy says
August 30, 2016 at 11:12 amHi Rebecca, thanks for your kind comment. I’ve never tried them with anything but the oat flour. I think they would work with the spelt though. Let me know if you try it 🙂
Phoenix says
September 9, 2016 at 5:26 pmHow crunchy are these? Would they be appropriate for a toddler who doesn’t quite have all his teeth?
Amy says
September 10, 2016 at 9:38 amHi Phoenix, they aren’t crunchy they have a softer texture and my toddler (with out all his teeth) has enjoyed them for months. I hope you both enjoy x
Vanessa says
October 19, 2016 at 12:51 amWonder if you could us broccoli instead of carrots? Sweet potatoes? Just a thought. Think Ill give it a try!
Amy says
October 22, 2016 at 11:46 pmOh yes, definitely. I’ve made them with courgette / zucchini (I have a post called zucchini bites) and they were great. Love the sound of the sweet potato ….
Anne says
November 5, 2016 at 10:53 pmMy 13 month old hates carrots, so I just tried these tonight as a way to get him to eat them. I made rounds instead of stars, but OMG he loves them!!! Thank you for the inspiration!
Amy says
November 6, 2016 at 2:27 amHi Anne, YEAH! I’m so glad they were a success ? If he loves theses I’m sure he will love the zucchini bites too – you should try them! Thanks for taking the time to give me feedback x
Marianne says
December 1, 2016 at 5:35 pmWhat could I substitute for the cheese? Banana or apple maybe?
Marianne says
December 2, 2016 at 9:35 amThanks. I will experiment and let you know how it turns out
Marianne says
December 1, 2016 at 5:32 pmI would love to make these for my granddaughter but she is only 7 months old and is not supposed to have cheese yet. What could I substitute? I am thinking banana or apple?
Amy says
December 2, 2016 at 9:33 amI’m not sure how that would work to be honest. I have a couple of oat cookie recipes that you could use instead. They use banana to bind and some extra fruit. The raspberry ones are really good. You could blend the oats into flour, like in this recipe if you wanted. They are easy to adapt too.
Diana says
December 15, 2016 at 11:03 pmHi Amy! Thanks for this recipe I made them in the form of Mickey Mouse and my daughter loved them! They are so perfect in many ways. Also my husband loved them. Salutes from Mexico!
Amy says
December 16, 2016 at 2:24 amExcellent! I’d have loved to have seen the Mickey Mouse version! So glad they were a hit and thanks for taking the time to tell me. x
Cat says
December 17, 2016 at 5:48 amMade these today with sweet potato & parsnip rounds instead of carrot. So. Good. ? Little guy is having his nap and it’s going to be a struggle for me not to eat them all before he wakes up! Love this recipe! I’m going to try all kinds of vegetables now. Thank you!
Amy says
December 17, 2016 at 9:06 amSo glad you like the recipe. Sweet potato and parsnip sound lovely. I have the same problem when I make these….never enough for the kids!
Amy says
January 3, 2017 at 7:52 amIs there anything dairy free I could substitute for the cheese? I have a 10 month old who is dairy intolerant.
Thanks
Amy says
January 3, 2017 at 8:29 amHi Amy, This recipe was adapted from a recipe from sweetashoney.com You should def check that blog out for great food ideas. She has actually adapted the recipe to make it gluten free (she also uses zucchini instead of carrots but just replace with carrots using same method in this recipe) It is made using arrowroot and coconut flour. http://www.sweetashoney.co/homemade-tortillas-healthy-zucchini-tortilla/
Hope this helps,
Amy
Amy says
January 3, 2017 at 10:03 amOh, I was actually after dairy free not gluten free. Any ideas?
Amy says
January 3, 2017 at 10:08 amHi Amy, I was supposed to write dairy free. There is no cheese in that recipe. I’m trying to think of other alternatives but would have to experiment a bit, sorry.
Faye says
January 8, 2017 at 7:24 amSo so clever I’ve been meaning to tey these for ages! Think Dex would love them.
Amy says
January 8, 2017 at 10:12 amThanks Faye, they are pretty addictive!
Helen says
January 30, 2017 at 7:15 amHey there,
Can I use coconut or almond flour instead? How much would I need?
Thank you, I am going to get my nursery kids to make them!
Amy says
February 1, 2017 at 9:51 amHi Helen, I don’t think there is enough liquid to replace with coconut flour but you might be able to use almond. I’ve never tried it though so I’m not sure how the flavour and texture would be. I just make my oat flour by blitzing oats in a food processor or blender. Hope your nursery kids enjoy them!
Bec says
February 23, 2017 at 11:14 amAny idea for an egg substitute as our 13m old allergic?!
TIA
Amy says
February 23, 2017 at 11:21 amHave you tried chia see or flax seed eggs? I haven’t tried either in this recipe so I can’t guarantee it would work. Alternatively you could try this recipe http://www.sweetashoney.co/homemade-tortillas-healthy-zucchini-tortilla/ but just replace the zucchini with carrots and form into stars before baking.
Sarah says
March 3, 2017 at 3:16 pmMy son loves this recipe, thanks Amy! Simply not sure where we would be without your blog!
Amy says
March 7, 2017 at 10:17 amThanks Sarah, so glad you are enjoying the blog. It means so much to receive lovely feedback like this ??
Justine says
March 11, 2017 at 2:03 amI made these for my 9 month old she wants to feed herself all the time now! I did half oat flour and half white flower, she loves them!!! Huge hit thank you so much!!!
Amy says
March 11, 2017 at 12:03 pmHi Justine, thanks for your feedback and I’m so glad that your 9 month old approves! ?
Isabella says
March 11, 2017 at 11:22 amHi Amy,
Congratulations on the blog! I’m in love with it!
Question: what if we don’t use microwave? Should I boil the carrots or bake in the oven?
Thank you!
Amy says
March 11, 2017 at 12:02 pmHi Isabella, Thank you, I love to hear that people are enjoying the blog and it really means a lot that you take the time to tell me.
I would grate the carrots and then steam them ??
.
Becky Wild says
May 11, 2017 at 10:28 amHi there. What can we do if we don’t have a microwave for the first step? Thanks!
Amy says
May 11, 2017 at 10:29 amHi Becky, I would just steam them??
Nammie says
June 8, 2017 at 6:41 pmOh wow they so amazing even me and my partner love them
Amy says
June 9, 2017 at 11:51 amBrilliant! Thanks for your feedback ??
Sonia says
June 10, 2017 at 9:50 amHi there. Just to say that these are going down very well! Last time I made them using baby cereal as we needed to use that up, and it worked fine – but as I found the mixture sloppy to handle I doubled (or even trebled) the baby cereal quantity. It worked fine. Just made a fresh batch today with ground oats to make the flour, and again as it looked too sloppy to me to handle, I doubled the flour. Again, it worked perfectly. Just baked until going darkish brown at the edges. This added grain is a good adaptation for us as it makes them more of a grain-plus-protein snack/side, which for my little one is more important than predominantly protein foods as he eats them in plenty anyway. Thanks for the great adaptable recipe! x
Amy says
June 13, 2017 at 9:52 amGreat! Thanks Sonia, so happy you like them. Thanks for the feedback on the amounts, I really squeeze as much liquid out the carrots to stop the mixture being too wet, maybe that was the difference? Good to know you can up the oat flour and they still work ??Thanks for taking the time to give me feedback , I really appreciate it.
Urvi says
June 20, 2017 at 11:58 amHi
Pls advise if I don’t want to use egg than what is the subsitute for it ?
Amy says
June 22, 2017 at 12:30 pmYou could try a chia seed egg or flax seed egg. I haven’t tried them though so can’t say how they will turn out.
Talitha says
June 29, 2017 at 9:20 amAmazing!
I wanted to whip up a quick snack to take on an impromptu trip out tomorrow.
We ran out of carrots (oops)
But I have 4 butternut pumpkins given to me- so have subbed these instead. I was rushing, so instead of crushing oats- I used wholemeal flour. I wasn’t confident that I’d removed enough moisture, so added extra flour too. Again- due to lack of time- I just spread the mix out on a baking sheet and halfway through cooking, cut into fingers and finished cooking. The result is amazing- took next to no time & taste amazing! Pretty sure my son will love these! Thank you 🙂
Amy says
June 30, 2017 at 4:35 pmExcellent! I love the sound of all your alterations too – yum!
Michelle says
November 15, 2017 at 4:04 amHi, what age group can these be for please.
Have an almost 6 month and would love to get into finger foods and these would be wonderful.
Also would you be able to mix up the recipe for other flavours doing this and if so what would you suggest.
Thank you xx
Amy says
November 15, 2017 at 10:20 amHi Michelle, are you doing baby led weaning or purees? If you are doing purees I would wait until your baby is used to finger foods. There is quite a bit of cheese in these so I’d keep an eye on sodium levels and wouldn’t give too many at once. I have made a zucchini version (https://healthylittlefoodies.com/zucchini-bites) and a spinach version (https://healthylittlefoodies.com/spinach-christmas-tree-bites). I hope you enjoy them!
Kate says
December 18, 2017 at 8:28 pmThese look wonderful! I am going to try them this week but was just wondering how much baby cereal should be used when subbing for oat flour. Thanks!
Amy says
December 19, 2017 at 10:04 amHi Kate, thank you! I have never tried it with baby cereal so can’t say for sure – sorry. Is it a oat cereal? I’d probably add the same weight of cereal.
Emily says
December 30, 2017 at 5:56 pmThese were a big hit with my kids! They are 1 and 4 years old and both very picky in different ways. They couldn’t get enough of these. My star shapes got a little wonky in the oven… since I’m a perfectionist and can’t help myself, I used the cookie cutter again after they were done and cut away the edges to make perfect stars. So cute! Thanks
Amy says
January 2, 2018 at 12:46 amBrilliant! Feedback like this make my day, thank you for taking the time to leave me a comment. I love that you are a perfectionist and took the time to make them perfect for your little ones!
Flora says
January 16, 2018 at 12:31 pmHow cooked should the carrots be? I’m asking as I don’t have a microwave..: thanks!!
Amy says
January 18, 2018 at 8:23 amHi Flora, I’d still grate them and then steam them until soft and you can easily squeeze the liquid out of them. You want the carrots to be dry so the mixture isn’t wet.
Jovana says
January 19, 2018 at 1:20 amI made these with a mix of cauliflower and carrots. I don’t have a microwave so just steamed them once I had blitzed them in the food processor. Used two eggs + two chia eggs (I made a double batch, thankfully!). They came out perfectly. So. Damn. Good. My husband who hates cauliflower loved them. Baked them up so for my little one for lunch at daycare tomorrow. I’m sure he’ll love them too 🙂
Amy says
January 19, 2018 at 10:15 amI’m loving the sound of cauliflower in these! Thanks so much for taking the time to leave a comment, it really does mean a lot.
Megan says
January 21, 2018 at 2:29 amCan you freeze these once they have been cooked?
Amy says
January 23, 2018 at 5:58 amHi Megan, yes these freeze well 🙂
Cheryl says
January 23, 2018 at 5:16 pmLoved these for my 17 month old twins , didn’t have a big enough star but I did find Minnie Mouse cookie cutter lol
Amy says
January 23, 2018 at 9:25 pmThanks Cheryl, Minnie Mouse ones would have been so cute!
Zana says
January 28, 2018 at 8:20 amHi..can I know how you make oat flour?
Amy says
January 28, 2018 at 8:26 amHi Zana, I just blitz rolled oats in my blender / food processor until it is a flour.
Nici says
January 29, 2018 at 12:16 pmThese are great!
Can I freeze them?
Nici says
January 29, 2018 at 12:18 pmOh, I’ve just seen you’ve commented above with freezer advice! These really do taste good.
Amy says
January 30, 2018 at 9:07 amThanks Nici, so glad you liked them!
Zoe says
February 1, 2018 at 4:44 pmHi , can these be frozen and if so how would you go about it?
Amy says
February 3, 2018 at 10:16 amHi Zoe, Yes these can be frozen, I’d freeze on a baking tray until frozen and then transfer to a zip lock bag / freezable container.
Olga says
April 1, 2018 at 10:25 amHi Amy, the cookies are delicious, however very soft. I tried baking for another 15 min, seems to be better however still quite soft. Are they supposed to be at least a bit crispy? Also how long can \i keep them just in the fidge and frozen? I would normally bake my cookies ovet the weekend and eat during the whole week. Can they last just in the fridge for a week?
Thank you,
Olga
Amy says
April 8, 2018 at 10:35 amHi Olga, they are quite soft. Maybe if you make them thinner they would crisp up for you more. I’m glad you liked the flavour! Sorry for just getting back to you now, I recently moved house and all my emails and comments built up! I seemed to have missed a few.
I usually freeze any leftovers and take out as needed. I haven’t tested them in the fridge for that long so can’t say how they would be. Food saftey wise I’d say they would last well but I’m not sure how the texture would hold up.
Crissy says
April 6, 2018 at 5:44 pmI just made these and the texture turned out weird. Kind of gummy. I processed old fashion oats in a magic bullet. Maybe I didn’t process it long enough? My 17 month old ate some of it mostly because it was dipped in hummus.
Amy says
April 8, 2018 at 10:39 amHi Crissy, Sorry you didn’t enjoy the recipe. The magic bullet should have processed the oats into flour well. Did it have a flour consistency or were oats still visible? I’m glad hummus came to the rescue and that they weren’t completely wasted!
Nicola says
July 11, 2018 at 3:35 pmMy whole family (including two very fussy toddlers) loved this! Thank you
Amy says
July 16, 2018 at 3:46 pmFantastic, thank you!
Hayley says
July 24, 2018 at 3:54 pmJust made a batch for my very fussy 2yr Old. So fingers crossed he eats them! I made them into car shapes as cars are his favourite in everything!
How do these need to be stored?
Thanks
Amy says
July 26, 2018 at 5:55 pmHi Hayley, My 3yr old would love car shaped ones, great idea! How did he enjoy them? I usually store these in the freezer, sorry for the delay in getting back to you but I have just travelled from Scotland to Australia and had limited wifi.
Claire says
July 26, 2018 at 11:11 amHey can this work with regular plain flour?
Amy says
July 26, 2018 at 6:19 pmHi Claire, I haven’t tried it myself but I have had feedback from readers saying that they made them with plain flour and it worked well. Enjoy!
Martha from Inside the Yellow Home says
August 31, 2018 at 4:18 pmI can’t wait to make these. I have a seriously picky eater on my hands and no time to make lunches in the morning before school. I’ll be trying your recipe soon and wanted to let you know that I’ve shared it over on my blog too. 🙂
Amy says
September 3, 2018 at 12:32 amThank you, I hope your picky eater approves! Fingers crossed!
Sam says
November 2, 2018 at 10:28 amI’ve made a dairy free version of these, but think I’ve made them a bit too thick!! My niece is trying these later today so hoping they go down okay!
Amy says
November 2, 2018 at 10:10 pmHi Sam, thanks for the comment. What did you replace the cheese with to make it dairy free? Would love to know for others. Thanks, Amy
Gris says
November 2, 2018 at 7:52 pmHi,
I’m about to make this recipe for Chinese Buddhist nuns. Question: May I use vegan egg replacer? Will they work ok or is it best to have actual eggs. The nuns do not eat eggs at all.
Amy says
November 2, 2018 at 10:09 pmI have never tried them with an egg replacer so can’t say how they would turn out. Sorry.
Lucy says
January 29, 2019 at 1:15 pmWould a but milk bag work for squeezing out the carrot?
Amy says
January 30, 2019 at 8:26 amHi Lucy, I’ve never owned a nut bag so I’m not 100% sure but I think it would work great. The carrot may stain the bag though…
Sarah says
January 30, 2019 at 2:31 amHmm, this didn’t seem to work quite right for me. It took no less than 30 minutes for mine to start to brown on the sides. At 13 minutes, it was definitely omelet-like, as another poster said. Perhaps it’s a humidity issue? I definitely squeezed the carrots out like crazy.
Amy says
January 30, 2019 at 8:12 amHi Sarah, sorry this didn’t work for you. This is one of my more popular posts but an old post. I will make them again and update this month with more specific instructions and process images. My only thought could be that they may have been too thick? Maybe it is a humidity issue, I made them a lot when I lived in Scotland, I’ll see how they differ from my Australian kitchen!
Kayla says
April 2, 2019 at 8:44 pmFantastic! I just made these for my 10 month old. I stuck them in a brownie pan instead in parchment. Lifted he parchment out and then cut them into rectangles and into strips etc. so easy, will definitely be making more and adding some spinach or greens!
Amy says
April 3, 2019 at 11:37 pmThanks, Kayla! Yes, I’ve made these with zucchini and with spinach – the recipe is pretty flexible 🙂