Veggie Cookies
Shred all into large bowl
Mix together then mix with shredded produce
ADD:
Mix all together until combined
Bake at 350 degrees for 15-17 minutes
NOTE - I've always baked these as cookies because they started out that way, as regular Oatmeal Raisin cookies. But, recently I started making them into bar cookies, a thin layer, and it so much easier.
- 2 med/large zucchini
- 2 large apples
- 3 large carrots
Shred all into large bowl
- 1-1/2 tsp vanilla
- 2 organic eggs or chia “eggs” (2 Tblsp chia soaked in ½ cup water for 15 minutes)
- 1/4 cup brown sugar or molasses or honey
- 1/2 cup applesauce
Mix together then mix with shredded produce
ADD:
- 1-1/2 cup whole wheat flour
- 4 cups oatmeal
- 1 tsp baking soda (2 tsp if using molasses as sweetener)
- ½ tsp salt (optional)
- 1 cup raisins or other dried fruit
- ½ cup raw sunflower seeds (optional)
- ½ cup mini chocolate chips (optional)
Mix all together until combined
Bake at 350 degrees for 15-17 minutes
NOTE - I've always baked these as cookies because they started out that way, as regular Oatmeal Raisin cookies. But, recently I started making them into bar cookies, a thin layer, and it so much easier.
How many cookies (apx) does this make, do you store these and about how long do they last before going bad?
ReplyDeleteIt makes about 20 cookies, if they are small. They will last a long time but keep them in the fridge, for sure.
ReplyDeleteWhen you put them on the cookie sheet, and I use a piece of parchment paper for non-sticking, make sure to flatten them like a cookie shape, not leave them in ball shape like you do with normal cookies (butter melts, this doesn't!).