Hidden Cucumber Oat Cookies
I know you have heard of adding bananas, zucchini, carrots and even spinach to baked goods but have you ever thought about trying something different… how about Cucumber! These cucumber oat breakfast cookies are super easy to make, nutritious and very DELICIOUS! You wouldn’t even know there was a hidden veggie inside!
Cucumbers are packed with many vitamins and minerals. They are a great source of Vitamins K, A, B, Calcium fiber and antioxidants. All of which can improve yours (and your child’s) immunity and help protect from different illnesses. Not only that but it’s great to make sure you are getting a variety of different fruits and vegetables in to ensure you are getting all the proper nutrients. So mix it up with your baking next time and give these cookies a try!
These Cookies are gluten free, vegan and made with oats which is a great source of complex carbohydrate and fiber to energize the brain, keep you full and help with digestion. These cookies are good for a quick and easy start to the day or a delicious afternoon snack!
Ingredients:
1 cup of grated cucumber with water removed (about 1 cucumber)
(See below for more detailed directions)
1/4 cup melted coconut oil
1/3 cup maple syrup
1/4 cup brown sugar (or coconut sugar)
1/2 cup unsweetened apple sauce
1 tsp vanilla
1 cup oat flour
1 cup oats (rolled oats or quick oats)
1/4 tsp salt
1 1/2 tsp baking powder
1/4 tsp. Baking soda
1/4 tsp cinnamon
Optional: 1/2 chocolate chips or other mix in of choice (raisins, nuts, etc)
Directions:
Preheat oven to 350 degrees
Line a cookie sheet with parchment paper
Grate the cucumber over a dish towel and then squeeze out all remaining liquid in the sink.
In a medium bowl mix all wet ingredients (coconut oil, maple syrup, brown sugar, apple sauce, vanilla, cucumber)
In a separate bowl, combine all dry ingredients (flour, oats, baking powder, baking soda, salt and cinnamon)
Add dry ingredients to wet and mix until all incorporated
Fold in chocolate chips (or preferred mix-in)
Scoop about 2 tablespoons of batter onto the parchment paper, leaving about a half inch space in between each cookie. Continue until all batter is used
Bake for about 20 minutes (until golden brown)
Let cool for 5 minute and then ENJOY!