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Healthy Chocolate Chip Cookies with Carrots, Zucchini and Spinach - a kid-friendly cookie! #healthyeating #healthycookie

Healthy Chocolate Chip Cookies with Spinach, Carrots and Zucchini

  • Author: Erin
  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Total Time: 35 mins
  • Yield: Approx. 16-20 cookies
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

The perfect healthy cookie that you AND your kids will love!!


Scale

Ingredients

  • 1 1/4 cup whole wheat flour
  • 1/2 cup creamy peanut butter (or ANY creamy nut butter as long as it has the same texture/consistency as a creamy peanut butter – some nut butters are fairly dry)
  • 1/2 Teaspoon baking soda
  • 1/4 cup applesauce
  • 1 very ripe, mashed banana
  • 1/2 Teaspoon kosher salt
  • 1 egg, beaten
  • 1/4 Teaspoon vanilla
  • 2 Teaspoons brown sugar (optional – you really only need this if you are using a sugar-free nut butter)
  • 1/23/4 cup semi-sweet chocolate chips (depends on how chocolate-y you want them) (make sure they are dairy-free if that is important to you)
  • 1/3 cup carrot (use peeler to peel strips of carrot and then roughly chop)
  • 1/3 cup spinach (roughly chopped)
  • 23 Tablespoons of zucchini (just peel off the green, outer layer of the zucchini with peeler and then roughly chop)
  • sea salt (optional)

Instructions

  1. Preheat oven to 375.
  2. Combine whole wheat flour, baking soda and salt in large bowl.
  3. In separate medium bowl, combine mashed banana, beaten egg, applesauce, vanilla, peanut butter and brown sugar; Mix well.
  4. Add spinach, carrots and zucchini to wet ingredients and fold together.
  5. Combine both bowls and then add chocolate chips. Mix.
  6. Take cookie sheet and lightly spray with non-stick.
  7. Take generous Tablespoons of dough and place on cookie sheet OR take 2-3 Tablespoons of dough and roll into a ball in your hand, place on cookie sheet and gently flatten into circle.
  8. Sprinkle with sea salt (optional).
  9. (Note: cookies will not raise much or spread out)
  10. Cook at 375 for approx. 8-10 minutes or until the bottoms start to brown.
  11. Place on cooling rack.
  12. (note: how many cookies this recipe yields depends upon how big your cookies are. If you are just making them 1-2 Tablespoons big, you will yield approximately 16-20 cookies)