Wholesome Veggie Soft Cookies (Printable Version)

Soft snacks combining grated veggies, oats, spices for a wholesome treat.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/4 cups whole wheat flour
02 - 1 cup rolled oats
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon salt

→ Wet Ingredients

08 - 1/2 cup melted coconut oil or unsalted butter
09 - 1/2 cup light brown sugar
10 - 1/4 cup maple syrup or honey
11 - 1 large egg, room temperature
12 - 1 teaspoon pure vanilla extract

→ Vegetables & Mix-Ins

13 - 3/4 cup finely grated carrot (about 1 medium carrot)
14 - 3/4 cup finely grated zucchini, squeezed dry (about 1 small zucchini)
15 - 1/3 cup raisins or chopped dried cranberries
16 - 1/3 cup chopped walnuts or pecans (optional)

# How To Make:

01 - Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together whole wheat flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, and salt.
03 - In a large bowl, whisk melted coconut oil, brown sugar, maple syrup, egg, and vanilla extract until smooth.
04 - Fold the dry mixture into the wet ingredients until just combined.
05 - Gently fold in grated carrot, grated zucchini, raisins, and optional nuts.
06 - Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each about 2 inches apart.
07 - Press each dough mound lightly with the back of a spoon to flatten.
08 - Bake for 13 to 15 minutes until edges turn golden and centers are set.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack until completely cooled.

# Expert Advice:

01 -
  • They taste like oatmeal cookies but trick your brain into thinking youre being healthy.
  • The veggies disappear completely, leaving only moisture and a hint of natural sweetness.
  • You can eat one with coffee in the morning without feeling like youre cheating.
  • They stay soft for days, which almost never happens with homemade cookies.
02 -
  • Squeeze the zucchini until your hands hurt, extra water will ruin the texture and make the cookies spread into thin discs.
  • Dont skip flattening the dough balls before baking, thick cookies stay raw in the middle while the edges burn.
  • Room temperature eggs blend smoother and wont make the coconut oil solidify into grainy bits.
03 -
  • Toast the oats in a dry skillet for 3 minutes before mixing, it brings out a nutty flavor that makes the cookies taste more expensive.
  • Use a cookie scoop instead of a spoon to keep them all the same size, otherwise some burn while others stay doughy.
  • If the dough feels too wet, let it sit for 5 minutes so the oats absorb some moisture before scooping.

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