Vegetables, in cookies? Not something you read everyday, but I assure you these are as tasty as they are healthy. These have become my new favourite afternoon snack, filling enough to satisfy my hunger whilst they’re cookie like appearance makes them feel like a bit of a treat, even though they are jam packed of healthy, low FODMAP ingredients. These cookies have a dense texture thats super soft and a little bit chewy. Make a big enough batch and they’ll last you the week, infact, I actually prefer these the next day, or two, after baking.
400g grated mix of courgette and carrot
2 tsp cinamon
2 Tbsp maple syrup
The great thing about this recipe is that you don’t need to be too precise with the measurements, these are just a rough guide of what I use, on average, but it varies each time I make these as it depends on the size of the fruit and vegetables. The mixture should be moist and sticky so that it holds together when mouded in your hand, or with a spoon.
- Preheat oven to 180 degrees celsius.
- Grate both the carrot and courgette.
- Mash the bananas in a large mixing bowl.
- Add the oats, vegetables, raisins and cinamon to the bananas.
- Sweeten to taste
- Bake for 20-30 minutes.
- Leave to cool on a cooling rack.
- Store in an airtight container for about 5 days, if there’s any left!