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Vegetable Cookies
I’m always on the lookout for new ways to sneak more vegetables into the kiddo’s diet. I’m pretty bad when it comes to that. Jessica Seinfeld got nothin’ on me, I tell you! Not even chocolate cake, hamburgers or pancakes are sacred to me. I literally spike everything with (pureed) veggies. Many things end up tasting better, richer even, when you add some veggies to them.
This time ’round, I figured I might just get away with turning vegetables into cookies. Since his first word was “cookie”, this should be easy-peasy, right? So I grabbed my camera and shot the photos as I tested my new recipe.
Want to see?
Ingredients:
cauliflower
carrots
spring onions
3/4 cup flour
2 eggs
cheese (about 2 oz)
3 tbsp milk
pepper
salt
oil
Directions:
I decided to start out with some mellow-tasting vegetables. In hindsight I should have added some stronger tasting veggies as well. Think along the lines of: onion, bell pepper, leeks or broccoli. Perhaps even some fennel. And definitely some corn!
I grabbed several cauliflower florets. Washed, peeled and coarsely chopped the carrots and spring onions.
I figured there would be two ways to make this recipe; using bigger vegetable pieces to turn the cookies into a more adult type of snack. Or use very small pieces of vegetables so they’d be more hidden. I opted for the latter and broke out my food processor.
Lightly beat 2 eggs.
I’ve grated some sharp Gouda cheese. Didn’t really weigh it; estimate it somewhere around 2oz.
I’ve heated 2 tbsp oil and stir-fried the vegetables, over medium-high heat, for about 5 minutes.
Measured 3/4 cup of flour. I ran out of all-purpose flour and only had whole wheat flour on hand. I think the cookies will be even better with regular flour.
After about 5 minutes, I lowered the heat, sprinkled the flour all over, added the cheese and seasoned the batter with pepper and salt. Do not under-season. Be generous with your salt!
Cook over low heat for about a minute, then turn the heat off and set the pan aside for a minute.
Add the beaten eggs and milk and give everything a really, really good stir.
Line your cookie/baking sheet with baking paper and drop spoonsful of vegetable/flour mix on top. My batter made for about 12 large cookies.
Bake the cookies (in a pre-heated oven) at 400F (200C) for 20 to 25 minutes. Until golden-brown. They’re best when eaten (luke) warm.
I gave the kid a cookie after they were done, he took one bite and told me “No thanks, not in the mood“, which really did make me laugh out loud. Punk baby. Then I tried one and absolutely loved it! I actually polished off 5 of them, dipping them in sour cream/chives dip. Oh boy, I can see many different variations in my near future.
These cookies make for a tasty, healthy and even vegetarian snack. Unless you add bacon, but then they’re no longer considered vegetarian. Now I know dipping them in a sour cream/chives dip isn’t particularily healthy either, but it’s so darn good!
You’re so creative! Definately going to try this one!
Sounds totally weird, but really good!! I’ll have to try these sometime!
You have the best recipe ideas! Looks great.
good way to add more veges to ur diet. waiting for more of ur creative ideas.
nice blog, great recipes and photos.
u r constantly trying new stuff may be because u have a small guy to impress. keep it up.
Sarah, I love to experiment and having a little man adds to that, I guess. Stumbled on various recipes he turned out to love!
Now I really have to know. No way that I am cutting al these veggies by hand. What brand/type of food processor do you have? I’ve been spying on them a while, since I first saw it in one of your recipes. But none of the people that own a food processor are satisfied with it (too much dishes, can’t make dough with it, it gets broken often etc.). I noticed your love for yours, so please share :)
Mae, I’m using a Kenwood multi pro food processor. It’s probably one of the most extensive food processors ever. And pretty cheap, too. It does everything and then some. From juicing, to grating, slicing, blending, chopping, whisking, making dough and it even comes with a spicemill and special baby food bowl. What I also love is how little room it takes on my kitchen counter.
Thank you Kay! I looked it up on the internet and the processor is indeed cheap! Great tip!
Hey Key,
My comment is a little off topic but I’m bothered – and I KNOW you are athe woman to ask.. now tell me about shortening. *giggle*… I know what it is… and in Ireland (being an Irish girl living in Belgium) I’m familar with a product called ‘cookeen’ http://en.wikipedia.org/wiki/Cookeen but for the love and life of me I can’t find anything here..
Do you know what shortening/cookeen is called in belgium/holland?
Catherine, I’m guessing you won’t be able to find it either. We also don’t have shortening in the Netherlands. I’m able to buy Crisco here, so it’s not really a problem for me.
These look great! They look like they’d be a good snack to pack in with a bag lunch. One thing, though, and I know this is awfully picky of me, but I’ve never been a fan of cauliflower. Can you taste it much in the baked cookie?
Katie, just make a selection of the veggies you actually like. No point in eating things you don’t care for :)
I think I’ll go for onion, bell pepper, carrots, zucchini and corn next time.
What a great idea!
Okay—haven’t tasted them but I’ve gotta agree with your kid…….these just seem strange.
Sunnie, to a 3 year old most things that contain vegetables are a no go area. They’re really not that strange, trust me :)
These look delicious! They look like vegetable fritters, which would normally be shallow fried in oil. Yummmmmy!! Thanks for the great idea!! I love your blog.
Well I am in the mood! Send me punk baby’s cookies…..YUM KAY!
Ok, what would you put with sweet potatoes? Maybe some nutmeg or cinnamon but what other veggies? Peas? Corn?
Hey Kay, these look AWESOME!
I was thinking about baking them, but maybe adding the cheese after i took the vegetables off the heat?
Also I have an amazingly easy biscuit recipe I’d love for you to try! Theyre super super easy (and coming from me, thats saying a lot) and rise up so nicely! And as a bonus, they’re pretty much fool proof! Im thinking you could probably add some nice chopped veggies to it to add to the lack of nutritional value.
If you’d like to take a look at it, just give me a shout! =)
Michelle: SHOUT :)
I love trying new recipes!
Lindie, I put nutmeg in with almost anything :)
I’ve always liked the combination sweet potatoes, onion, corn and leeks. Check my blog on Monday, you’ll see why!
This idea is interesting! Do I call it a savoury sweet?? ;)
Can you give a rough estimate as to the TOTAL amount of veggies you used? A couple cups worth or so?
This is so unique, yet functional. Healthy (kind of), yet it sounds really delicious. And really pretty! And in that dip… Fuhgettaboudit. You are so creative with your recipes!
Twinkles, it was probably close to a pound.