**Top Secret** Oatmeal Raisin Cookies

I took the traditional favorite and put in some TOP SECRET ingredients!!

**WARNING:   Parents, do NOT allow your children to read from here on down!  Otherwise, they will no longer trust your ability to feed them “poison-free” foods. **

I have found that many children tend to not care for vegetables, despite their parents’ attempts to persuade them of the healthy benefits of doing so.  My personal favorite thing to do in my baking and cooking is to slip in “hidden treasures” such as vegetables and some fruits that may carry significant amounts of vitamins and minerals that children need to grow healthy and strong (example:  zucchini, butternut squash, banana, bell peppers, and many many more).

Preheat oven to 350. Grease 2 cookie sheets.

In a small bowl, combine 1 cup whole wheat flour or spelt, 1 cup old-fashioned oats, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon.  Set aside.

In a medium bowl, combine ¼ cup (organic) sugar, ½ cup honey, and 6 T coconut oil. Beat together with a wooden spoon until combined—DO NOT OVERMIX!!!

Add ½ cup (1 medium) banana puree, ½ cup zucchini (or yellow squash) puree*  to coconut oil/honey mixture. Stir until just blended.

 

Add 1 large egg and mix well.

Add flour mixture, ½ cup raisins or chocolate chips, and ½ cup chopped walnuts to wet ingredients and stir to combine.

Fill greased cookie sheets with the cookie dough by scooping dough in tablespoonfuls—1” apart [that should give you 3 across and 4 down]. The dough will be softer than most cookie doughs, but don't worry.

Bake for 12-15 minutes or until golden brown.

Let cool 4-5 minutes on sheets (till they are firm to handle), then transfer to wire cooling racks to cool completely.

The Recipe:

Oatmeal Raisin Cookies
~MariahCameron~

1 cup whole wheat flour or spelt

1 cup old-fashioned oats

1 t baking soda

½ t salt

1 t cinnamon

¼ cup organic sugar or granulated

½ cup honey

6 Tablespoons coconut oil, or canola oil

½ cup banana puree

½ cup zucchini or yellow squash puree

1 large egg

½ cup raisins or chocolate chips

½ cup walnuts, chopped

Preheat oven to 350.  Grease 2 cookie sheets. 
In small bowl, combine flour, oats, soda, salt, and cinnamon; set aside.

In another bowl, add sugar, honey, and oil and beat to combine.
Add banana and zucchini purees and egg to honey mixture; stir just to blend.

Combine flour mixture, raisins/chocolate chips, and walnuts with the wet ingredients. Stir together till just combined—DO NOT OVERMIX!

Fill greased cookie sheets with the cookie dough by scooping dough in tablespoonfuls—1” apart [that should give you 3 across and 4 down]. The dough will be softer than most cookie doughs, but don't worry, all will turn out okay in the end. ;)
Bake for 12-15 minutes or till golden brown.
Let stand 4-5 minutes on cookie sheet--just to firm them up a little bit.
Remove cookies to cooling rack to cool completely.

Yield:   1 1/2-2 dozen cookies

Enjoy!!

<3 MJ