Nutrient Rich Cookies
Prep time
Cook time
Total time
These delicious cookies are packed with nutrition. They're soft and chewy and would also make a great breakfast on the go. They're gluten-free and contain no sugar, salt, or oil- just the delicious flavors of the fruit come through. Big hit for the kids! These are delicious straight out of the oven but leftovers should be refrigerated. We enjoy eating them reheated.
Author: Sharon McRae
Recipe type: Breakfast
Cuisine: Vegan
Ingredients
- 2 cups gluten-free rolled oats
- 2 ripe bananas
- 1-1/2 apples (we like one Pink Lady and ½ Granny Smith)
- 2 medium sized carrots
- 3 medium sized kale leaves (green curly variety)
- ½ cup frozen wild blueberries
- 1 tsp cinnamon
- ½ tsp vanilla bean powder (or 1 tsp vanilla extract)
- ½ cup currants, goji berries, or raisins (optional, for an even sweeter cookie)
- ½ - 1 cup hemp or almond milk, added 2 Tbs at a time until mixture sticks together easily but is not too moist
Instructions
- Pour oats into a large mixing bowl
- Add frozen wild blueberries, cinnamon, and vanilla bean powder.
- In food processor with "S" blade, blend bananas, apples, and hemp or almond milk; pour over oats.
- Process kale leaves and carrots with "S" blade into small pieces and add to oat mixture. Add to the bowl and mix well.
- Use an ice cream scooper or large spoon to place cookie sized portions on a silicone coated baking tray (or use a Silpat).
- Bake cookies at 350° for 25-30 minutes.
- Allow to cool and enjoy!
Follow
