It's a great way to sneak in some healthy vegetables.
Ingredients
1/2 stick of butter (at room temperature)
2/3 cup sugar
1/3 cup firmly packed brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1 egg
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoon apple sauce
4 large carrots (peeled, with tips cut off)
1 small zucchini
1 can of pineapple rings
2 cups all purpose flour
1 cup oats
1/2 cup pecans
1/4 cup coconut
powdered sugar
Yield: about 3 1/2 dozen cookies.
1. In a pot, boil 2 carrots and the zucchini until soft.
2. In a bowl, mix the butter, sugar, vanilla, cinnamon, egg, baking powder, baking soda, and applesauce together until smooth.
3. Place carrots and zucchini from Step 1 in a blender with a little bit of the boiled water and puree. Add one pineapple ring. Puree.
4. Add 2/3 cup of the puree to the bowl. Mix well.
5. Add the flour one cup at a time. You might need a little more than two cups. Mix well.
6. Shred the remaining 2 carrots. Add to bowl and mix well.
7. Add the oats and mix well.
8. Add pecans and coconut (optional).
9. Refrigerate cookie dough for 2 hours or overnight.
10. Preheat oven to 375 degrees.
11. Spoon dough on cookie sheet and bake for 15-18 min. or until golden brown.
12. Cool on cooling rack. Sprinkle with powdered sugar.
13. Store in an airtight container so that cookies remain soft.
