These no-sugar veggie cookies are perfect for breakfast on the go for babies and parents alike. They’re sweet and chewy without any added sugar.
It’s been a long time. It’s tricky to find any free time with a baby. Because there’s none. It’s been almost 9 months since she’s been born and I still haven’t established a routine. Babies are not at all predictable. One day they’ll sleep 2 hours and the next day just 30 minutes and your routine is screwed up.
When they do sleep finally, you are not in the mood for anything.
Today I am bringing you this cool cookie recipe. I bet you didn’t think you could add veggies to a cookie but you can and they taste amazing, not veggie-like.
- You can add sugar if you want but I don’t think it’s necessary
- You can change the figs for raisins or dates
- You can change the veggies around, add more pumpkin or sweet potato in proportions you like best
- You can add just one veggie if you want, like pumpkin and adjust the measurements
- You can play more with the spices, and add something else if you would like
- 4 soaked dried figs + the water
- 100 g of oat flour
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 200 g of pumpkin, sweet potato and carrot, steamed
- 1 tablespoon of your favorite nut or seed butter
- 1 egg
- 1 teaspoon of hemp seeds
For this cookie recipe you will need a few basic ingredients that you may already have in the kitchen.
Peel the veggies and chop them up. Steam them until they’re fork tender, for 30-40 minutes.
In the meantime soak the figs. Chop and add them to a small container. Pour just a little bit of boiling water over them, about 5 tablespoons and put a lid on. Set aside.
Add the veggies to a bowl and mash them with a fork.
Add the rest of the ingredients and mix them up with the same fork. Everything it’s made in one bowl. Quick and easy.
Reserve the hemp seeds to sprinkle on top of the cookies.
The batter should look like a thick pancake batter, or a cookie batter for that matter, since we talk about cookies.
Take a tablespoon of batter, add it to a lined baking sheet and flatten it with the spoon or your hand.
If you don’t flatten them, they will remain the same after baking. It’s your choice how you prefer the cookies. I chose to flatten them this time around. Sprinkle the hemp seeds on top.
In the meantime preheat the oven at 180*C.
Bake them for 30 minutes. Flip them on the other side hakfway through.
Store them in an airtight container. Enjoy them on the go, or at home with coffee or tea.
They’re great for kids as well as an alternative to sweets.
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Have you made any of my recipes? If so, please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.