Some of my favorite treats aren’t chocolate – they’re veggie based! When I was younger, I could never really get behind having vegetables as a part of my dessert, but these cookies are sweet enough to make you forget they’re actually packing some veggies.
I have made these a handful of times and we can hardly keep them in the house for a full day – which isn’t a bad thing, really, because these don’t last long unless you keep them in the fridge or freezer (since they are veggie based).
This recipe can be use to make cookies if you scoop the dough into a ball and bake on a cookie sheet but can also make some great bars if you bake in an 8×8 pan. Either way, they’re delicious, chewy and healthy!
- 1/2 cup of unsweetened applesauce
- ½ cup cashew butter (or nut butter – almond works great too)
- ¼ cup pure maple syrup
- 1 medium banana – the more ripe, the better
- 1 teaspoon vanilla extract
- ½ cup rolled oats
- 1/2 cup cooked and cooled quinoa
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 1 1/4 cup shredded carrots
- ¼ cup chopped walnuts (Optional)
- Cook quinoa per directions on the box/bag and let cool
- Preheat oven to 350 degrees
- If you have decided to make cookies, line a baking sheet with parchment paper. Or if you prefer to make bars, grease a 9×9 pan and set aside
- Beat together nut butter, syrup, banana, vanilla and applesauce in a large bowl.
- Add quinoa and mix.
- In a seperate bowl, mix together baking powder, spices & salt. Stir. Fold in carrots and walnuts (optional).
- Mix half of dry mixture into the butter mixture and stir until combined well. Then add in other half.
Note: This is the part where I want to start shoveling the mixture into my mouth by the spoonful. LOOK! How can I resist?
- Either scoop into balls to make cookies or add to greased pan to make bars.
- Bake at 360 rack for 15 – 18 minutes until edges are golden brown
- Let cool slightly, but I think these are best a bit warm