Fruit & Veggie Breakfast Cookies
Soft-baked, nutrition packed, hand-held fuel!
Prep & Cooking: 30 mins
Makes: 10 cookies
¼ cup shredded carrot
¼ cup shredded apple
¼ cup shredded zucchini
2-3 tbsp melted coconut oil - if you want the cookies to be oil free substitute the same amount of applesauce
2-3 tbsp molasses
2 tbsp chia seeds
1 cup quick cook oats
1 cup oat flour – if you don’t have oat flour then use what is available or grind oats into a flour using a blender or food processor
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
2 tbsp hemp hearts (optional)
¼ cup pecans – use what you have on hand, walnuts work well too
¼ cup raisins or dried cranberries
¼ cup shredded coconut (optional)
Preheat oven to 350 °F and prepare two cookies sheets.
In a large bowl, mix together the molasses, oil, vanilla, and chia seeds. Set this mixture aside allowing the chia seeds to sit in the liquid while you combine the dry ingredients. In a separate bowl, mix together flour, oats, baking soda, and baking powder. Add the shredded fruit and vegetables to the wet ingredient mixture; and stir to combine.
Gradually incorporate the dry ingredients into the wet mixture, stirring to combine. Depending on the moisture content of your fruit and vegetables, you may need to add water or plant milk a tablespoon at a time to help the mixture come together.
When the wet and dry ingredients are combined, add the pecans, raisins, and coconut. Stir to combine.
The mixture will be sticky and you may want to wet your hands before handling it. Using your hands or two spoons, drop the batter onto a prepared cookie sheet. Shape the batter into round forms, patting them out to around 2 ½ inches in diameter and approximately ½ thick or less.
Bake the cookies for 12-15 minutes. The cookies will darken considerably when baked. These breakfast cookies are soft, but when done should be firm enough to hold their shape.
Tips & Variations
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