Power Cookies

These plant-based "cookies" are a vegetable-packed snack that's great for providing energy. It's a creative way to make a healthier version of cookies, and most people don't notice the vegetables. These are a huge hit in our pantry, and everyone who tries them loves them.

30 Servings
2 1⁄2 cups quick oats
1⁄2 cup protein powder (plain, vanilla, or chocolate work well)
1⁄2 cup whole wheat flour (or an alternative flour)
1 teaspoon baking powder
3⁄4 teaspoon salt
1 teaspoon ground cinnamon (optional)
1 cup nut butter of choice (peanut, almond, or other nut or seed butters)
1⁄4 cup maple syrup (or honey)
1⁄4 cup apple sauce
2 eggs
1 1⁄2 cups shredded zucchini (or carrots)
1⁄2 cup chocolate chips

Preheat oven to 350 F degrees. Line large cookie sheet with parchment paper or a silicone baking mat, if available. (Or consider lightly greasing the baking sheet to prevent from sticking.) Combine all of the ingredients into a large bowl. Mix until all ingredients are combined and make a stiff dough. Drop about 2 Tablespoons worth of cookie dough balls (tap down slightly, but don't totally flatten them) onto cookie sheet. Bake for 15-18 minutes until the middle is done and edges are light brown. Makes about 30 small cookies.


Add on options: dried cranberries, pumpkin seeds, ground flax seeds, hemp seeds