I love cookies… Well, who doesn’t?!
And even better if they give some valuable nutrients to my body, instead of just a sugar rush and keep me satisfied for more than 2 minutes before I want to reach for the next one – quite a big ask really!
When ever I come across a new recipe I always find myself mentally altering it to fit our family!
I saw this great sounding recipe here on ‘Super healthy kids’ and loved its whole grains and fruit sweetness and was inspired to change it for us immediately! Hope you like them as much as I do!
- 2 medium carrots
- 1 very ripe pear, cored
- 1 very ripe medium banana
- 1 tbsp vegan butter
- 1 tbsp sunflower seed butter
- 1 tsp vanilla bean paste
- 1 tbsp aquafaba
- 2 cups wholemeal spelt flour
- 1 cup rolled oats
- 1 tsp GF baking power
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- Pinch pink salt flakes
In a large bowl use a whisk to combine all of the dry ingredients.
In your processor or thermal cooker finely grate the pear and carrots (drop through the top chute into speed 4 spinning blades, then increase up to speed 6).
Add in butters and process to combine (speed 4, 8 seconds)
Add in banana, vanilla and aquafaba and process to combine (speed 4, 8 seconds).
Pour wet mix into dry mix and fold together.
Use a dessert spoon of mixture to create a ball, then press down into a lined baking sheet.
Place into a preheated moderate oven for about 16-17 minutes, until golden brown.
Cookies will still be fairly soft when they come out of the oven. Leave them to cool on the tray for a few minutes before transferring to a wire rack to finish cooling.
Makes about 30.
These cookies are quite moist and so freeze beautifully.
- if you’d like a little extra sweetness, add in a few chopped medjool dates.
- If you would like a little extra crunch, add in a handful of chopped roasted almonds or sunflower seeds.
NB: I haven’t tried a GF version of these ones yet, but will update if I do – in the mean time, please let me know if you have a particular success 🙂