I adapted these for breakfast this morning, They are yumm-my!
Carrot Zucchini Breakfast Cookies
1 cup butter
1 cup coconut oil
1/4 cup applesauce
1 1/2 cups sugar (you can use less, if desired)
3 eggs
1 Tbsp vanilla
7 cup flour
1/2 cup ground flax
2 Tbsp baking powder
1 1/2 tsp baking soda
2 Tbsp cinnamon
3 cups grated zucchini
1 1/2 cup grated carrots
1 cup raisins (optional)
Cream butter, oil, applesauce and sugar. Add eggs and vanilla and mix well. Combine dry ingredients, including veggies, in a separate bowl. Add dry ingredients to the wet ones and combine just until mixed. Bake at 350 degrees for 12 minutes.
2 comments:
How many cookies does this make? Have you tried freezing them? Thanks!!
You know, Shannan, I haven't counted a yield, but it's enough to feed my 8 kids three or four each. I also haven't frozen them, but I *think* it would work well. If you try it, please let me know how it turns out!
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