These hearty cookies are similar to my Banana Bread Quinoa Breakfast cookies, but also include some hidden veggies for an added nutrient boost. I love the addition of the shredded carrots and zucchini not only for adding in fiber and vitamins/minerals like beta-carotene, but also for the moist texture they offer. Enjoy this with your morning coffee or tea or as an afternoon snack or fuel to take with you on the go.

Recipe

Yield: a little over 2 dozen cookies (depending on size)

Ingredients

• 5 tbsp ground flaxseed + 10 tbsp water

• 2 cups oat flour, gluten free certified if needed

• 2 cup rolled oats, gluten free certified if needed (quick rolled oats work well too)

• 1 tsp baking powder

• 1 tsp baking soda

• 2 tsp cinnamon

• 1/2 tsp salt

• 1 cup cooked quinoa

• 1 cup almond butter or other nut butter

• 1/2 cup maple syrup

• 1 mashed ripe banana or 1/2 cup applesauce

• 2 tsp vanilla extract

• 1/4 cup melted coconut oil

• 1/4 cup olive oil

• 1 cup finely shredded carrots

• 1 cup finely shredded zucchini (drain out excess water)

• 1 cup nuts and seeds (I love chopped walnuts + pepitas)

• 1/2 cup dried cranberries (craisins)

• Optional mix-ins/toppings: chocolate chips

How To

• Preheat oven to 350 F and line or grease baking sheet.

• In small bowl, combine the flaxseed and water and set aside to thicken for about 5 minutes.

• To a large bowl, add in the cooked quinoa, almond or other nut butter, maple syrup, mashed banana or applesauce, vanilla, thickened ground flaxseed mixture, coconut oil, and olive oil. Stir until combined.

• To the same bowl, fold in the shredded carrots and zucchini.

• To the same bowl, add in the oat flour, oats, baking powder, baking soda, cinnamon, and salt. Combine until a sticky batter forms. Fold in the chopped nuts, seeds, and dried cranberries. Add in chocolate chips if using.

• Using a cookie scoop or spoon, scoop the batter in 1/4 cup size scoops (or less for smaller cookies) to baking sheet.

• Bake for about 15-18 minutes, or until tops are slightly browned.

• Let cool on cookie sheet for at least 5 minutes before transferring to cooling rack.

• This recipe makes quite a few cookies intentionally so you can store half in the freezer for an easy, convenient breakfast or snack.