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Some days there are just not enough hours in the day!
On days when I have to be out the door early, I still want my daughter to enjoy a nutritious breakfast.
I am a planner, a bit of a Type A personality (okay, more than a bit), and I like to plan in advance. I love cooking in batches to freeze for the week and use as needed. One of my go to recipes is this hidden veggie breakfast cookie. Just grab, go and eat nutritiously while on the run!
This recipe is great, even for the pickiest of eaters. Yes, it’s filled with nutrient-rich ingredients and, of course, veggies, but it also contains chocolate! It’s such a simple recipe I like to double it to freeze half to use on a later date.
This is also a great recipe that parents and kids can make together. Let the kids grate the veggies (with adult help), mash the bananas, and help form the cookies for baking.
Part of my goal in living a real food lifestyle is to teach my daughter to have a passion for nutritious food. I find the more I let her help, the more interested she is in eating a variety of nutrient-rich, homemade foods!
Gluten-Free Hidden Veggie Oatmeal Breakfast Cookies
Ingredients
- 2 large bananas brown and spotty bananas are best for sweetness. If using yellow bananas add the optional honey
- 1/2 cup unsweetened applesauce no sugar added
- 2 cups quick cooking oats
- 1/4 cup grated carrots
- 1/4 cup grated zucchini
- 1 TB ground flax seed
- 1 tsp pure vanilla extract
- 1/3 cup organic semi-sweet chocolate chunks
- 1/4 cup honey optional for sweetness
Instructions
- Preheat the oven to 350F.
- In a large bowl, mash the bananas and applesauce together. Whisk in the flax seed and vanilla extract (and honey, if needed). Add the quick oats, grated veggies and chocolate chips, mix well.
- Grease a baking sheet lightly with coconut oil. Form the dough into individual cookies and place them on the baking sheet.
- Bake for 25 minutes.
- Allow the cookies to cool for 20 minutes before eating.
- Store in an air-tight container in the fridge or freezer.
Notes
Nutrition
More Real Food You May Like:
One Bowl Carrot Cake Breakfast Cookies
I don’t like bananas. Have you tried another substitute for this recipe? Thank you.
Hey Allie, I really think you need bananas for this particular cookie. I googled to find another breakfast cookie (gluten-free) without bananas, but it appears that most recipes use at least one banana.
The cookies look delicious. Hope my kids love them. I’ll update you on how it goes.
Honestly I make them quite large, about the size of my palm and the recipe makes six. If you made normal-size cookies the recipe will make twelve.
These sound great. Can you tell me how many it makes? It know that depends on how big I make them, but I guess I’m asking how big you make them and how many you get. Thanks!