Kids love cookies, but zucchini not so much. Try this healthy cookie recipe that combines chocolate, oatmeal and a whole zucchini. Even after you tell the kids you put vegetables in their cookies, they will still ask for more. Never has zucchini looked or tasted so good. For another healthy cookie recipe try these Oatmeal Breakfast Cookies and make getting kids to eat breakfast a lot easier.
Full of vitamin C, magnesium, fibre, folate, B6 and vitamin K (not to mention antioxidants) zucchini is one healthy vegetable. The trouble is, most kids are not a fan of this member of the summer squash family.
Always eager to find a use for zucchini, I find its mild flavour makes it easy to add to soups, stews, this macaroni & cheese sauce, these brownies and now cookies! The cocoa added to these cookies makes the pureed zucchini undetectable and, even though my kids know its in there, they still love this healthy cookie recipe.
A cookie that provides grains, fruit and vegetable all in one makes this recipe a winning school lunch snack and means one less lunch that gets a failing grade for being filled with too many processed and packaged snacks. Get baking with the kids and try this healthy cookie recipe.
Healthy Cookie Recipe: Double Chocolate Oatmeal Cookies with Zucchini
1 medium zucchini, washed chopped, steamed and pureed
2 medium bananas mashed
¼ cup butter, applesauce or non hydrogenated margarine
½ cup agave syrup, maple syrup or brown sugar
1 large egg white or 3 tbsp egg whites
¼ cup cocoa
1 c whole wheat flour
1 1/2 cup rolled oats
1 tsp baking soda
½ tsp cinnamon
1/2 cup chocolate chips
Preheat oven to 350 and cover baking sheet with parchment paper (no spray or grease needed).
Mix together zucchini puree, mashed bananas, butter or applesauce, syrup or sugar, eggs whites and cocoa. In a separate bowl combine flour, oats, baking soda and cinnamon. Stir into zucchini mixture and add chocolate chips.
Drop by spoonfuls onto cookie sheet and flatten with a fork. Cookies will not spread so you can put them close together. Bake for 12-15 minutes and enjoy hot from the oven, or cool completely and store in the freezer so kids can popped them into their lunches on school mornings for a healthy school snack.