Image courtesy of publicdomainpictures.net Unlike me (who's not afraid to scarf down a dump truck's weight in sushi), my children are picky eaters. Throughout their childhood, I've found petrified slices of tomatoes hidden in the pages of magazines and Lima beans in shorts' pockets. Yeah, I just loved cleaning snot-colored goop off of clean clothes. And a bean stain (discovered by a well-meaning co-worker) is hard tos explain when found on the seat of white pants.
So, in order to keep my sanity and get my children to eat veggies, I have to be sneaky...umm...creative. I've passed off cauliflower as fake mashed potatoes, and used eggplant as the base for a pizza crust. But recently I've hit their hearts and tummies even harder by slipping the dreaded veggie into desserts.
Just recently, I made a recipe for oatmeal chocolate chip cookies using zucchini. I subbed coconut palm sugar for dark brown sugar. Same great, sweet taste but a few more nutrients and minerals added. The zucchini added a moistness that made the texture wonderful,and that allowed me to cut back on the amount of butter. Even better, my older son swore he couldn't taste the zucchini. Score! Here's the recipe for Zomfa's Mystery Cookies. Enjoy!
Zomfa's Mystery Cookies
1 cup all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
4 Tbsp. salted butter, softened
1/2 cup coconut palm sugar
1/4 cup sugar
1 large egg, slightly beaten
1 tsp. vanilla
1 cup shredded zucchini
2 cups old-fashioned oat
1/2 cup sweetened shredded coconut
1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees Fahrenheit. Lightly spray a baking sheet with cooking spray and set aside.
In a large bowl, combine all the dry ingredients and set aside.
In medium bowl, combine the butter, sugars, egg, vanilla, and mix until smooth. Add the zucchini and stir until everything is combined.
Add the zucchini mixture to the flour mixture and stir until no dry ingredients are visible. Add the oats, coconut, chocolate chips, and stir until everything is thoroughly mixed together.
*Drop by tablespoons onto the cookie sheet, 2 inches apart, and bake at 350F for 10-12 minutes until the edges of the cookies are golden. Remove to a wire cookie rack and cool thoroughly.
Makes 16
*I use a 2 tablespoon size cookie scoop.
So, in order to keep my sanity and get my children to eat veggies, I have to be sneaky...umm...creative. I've passed off cauliflower as fake mashed potatoes, and used eggplant as the base for a pizza crust. But recently I've hit their hearts and tummies even harder by slipping the dreaded veggie into desserts.
Just recently, I made a recipe for oatmeal chocolate chip cookies using zucchini. I subbed coconut palm sugar for dark brown sugar. Same great, sweet taste but a few more nutrients and minerals added. The zucchini added a moistness that made the texture wonderful,and that allowed me to cut back on the amount of butter. Even better, my older son swore he couldn't taste the zucchini. Score! Here's the recipe for Zomfa's Mystery Cookies. Enjoy!
Zomfa's Mystery Cookies
1 cup all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
4 Tbsp. salted butter, softened
1/2 cup coconut palm sugar
1/4 cup sugar
1 large egg, slightly beaten
1 tsp. vanilla
1 cup shredded zucchini
2 cups old-fashioned oat
1/2 cup sweetened shredded coconut
1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees Fahrenheit. Lightly spray a baking sheet with cooking spray and set aside.
In a large bowl, combine all the dry ingredients and set aside.
In medium bowl, combine the butter, sugars, egg, vanilla, and mix until smooth. Add the zucchini and stir until everything is combined.
Add the zucchini mixture to the flour mixture and stir until no dry ingredients are visible. Add the oats, coconut, chocolate chips, and stir until everything is thoroughly mixed together.
*Drop by tablespoons onto the cookie sheet, 2 inches apart, and bake at 350F for 10-12 minutes until the edges of the cookies are golden. Remove to a wire cookie rack and cool thoroughly.
Makes 16
*I use a 2 tablespoon size cookie scoop.
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