Our daughter eats quite healthy all in all, but she does have a sweet tooth like every two months to go to be a 4 year old. I tried to look at recipes around how to incorporate veggies in treats like cookies and I finally found one that worked for her. Mind you this is recipe was created through trial and error.
I put together my own recipe with beets as the base. I would like to improve upon incorporating more veggies in the pancake cookie the next time around.
The end result was a pancake cookie that really quite did not look like the traditional cookie, (hence the term pancake cookie) but it passed my daughter’s test.
Here is the recipe.
One large Beet – Boiled or Microwaved till tender. I grated the Beet
2 1/2 cup gram flower or chickpea flour
2 tspn peanut butter
1/4 tspn apple cider vinegar
Softened coconut oil 1 1/2 tspn
Honey 1 tspn
Condensed milk 1 can
Baking powder – 1/2 tspn
Coconut Flakes – 2 tbspn
Cocoa powder – 1 tspn (optional, if I made it the second time around I would not add this)
Banana essence – 1/4 tspn
1. Turn the oven on at 375 degrees.
2. In a mixing bowl (I used my Ninja processor) add the grated beet, peanut butter, appe cider vinegar, coconut oil, honey, condensed milk, baking powder and bend.
3. To that mixture add the remainder of the ingredients, not in a specific order.
4. Place the dough in a well oiled pan. Put the dough in the oven.
5. Let it bake for 15 minutes.
6. Remove from oven and let cool.
and voila cookies are ready. What I like about the cookie is that it has a velvetty (if that’s a word) color to it and the coconut flaked add some crunch to it.
I am posting some pictures below. Enjoy.