Ingredients:

  • 1 cup grated carrot, packed (about 110 g / 3.9 oz)
  • 1/2 cup unsweetened applesauce (120 g / 4.2 oz)
  • 1/2 cup natural peanut butter, xylitol-free and unsalted (128 g / 4.5 oz)
  • 2 large eggs, room temperature
  • 2 cups whole wheat flour (240 g / 8.5 oz) — or 2 cups all-purpose if preferred
  • 1/2 cup rolled oats (50 g / 1.8 oz) — quick or old-fashioned both fine
  • 1 teaspoon ground cinnamon (optional; safe in small amounts)
  • 1 teaspoon baking powder (optional — for a slightly lighter texture)
  • 2 tablespoons coconut oil, melted (30 ml / 1 fl oz) — optional for richer flavor and pliability
  • Optional glaze/topping: 1/2 cup plain unsweetened Greek yogurt (120 g / 4.2 oz)
  • Optional glaze/topping: 1 tablespoon natural peanut butter, xylitol-free (16 g / 0.6 oz)

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. Grate carrots finely until soft, moist shreds with no large chunks.
  3. In a medium bowl, combine grated carrot, applesauce, peanut butter, eggs, and melted coconut oil. Whisk until smooth and homogenous.
  4. In a large bowl, stir together whole wheat flour, rolled oats, cinnamon, and baking powder.
  5. Add the wet mixture to the dry ingredients and stir until combined. If dough is very sticky, add 1 tablespoon flour at a time until firm enough to roll. If too dry, add 1–2 teaspoons applesauce or water. Dough should hold together when pressed.
  6. Optional: Wrap the dough and refrigerate for 10–15 minutes to firm up for easier rolling.
  7. Lightly flour a work surface and roll dough to about 1/4 inch (6 mm) for chewy treats, or 1/8–3/16 inch (3–5 mm) for crisper treats. Cut into bone shapes or rounds using cookie cutters. Re-roll scraps once or twice.
  8. Arrange treats about 1 inch (2.5 cm) apart on prepared sheets. Bake 18–25 minutes depending on size and thickness. For chewier treats, bake toward the lower end; for crispier treats, bake a few minutes longer until edges are lightly golden and surface is dry.
  9. Optional double-bake for extra crunchy treats: after initial bake, flip treats and bake another 5–8 minutes, or reduce oven to 250°F (120°C) and dry for 20–30 minutes.
  10. Transfer baked treats to a cooling rack and let cool completely. If using glaze, whisk yogurt and peanut butter until smooth, spread thinly on fully cooled treats, and refrigerate until set (about 30 minutes).
  11. Store treats in an airtight container in the refrigerator for up to 7 days, or freeze up to 3 months. Thaw in the refrigerator before serving.