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?
3/4 cup flour
cheese (about 2 oz)
3 tbsp milk
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!