Healthy Mom Cookies

Looking for a delicious and nutritious treat that even the kids and grandkids will enjoy? I have the perfect healthy cookie recipe for you. These soft, chewy, and filling cookies are packed with wholesome ingredients like plantains, shredded coconut, carrots, and oatmeal. They even have an unexpected vegetable that the kids won't even notice.

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WHAT ARE IN THESE COOKIES???

Plantains

Coconut

Carrots

Oats

Cranberries

Zucchini

INSPIRED BY MY MOM

This cookie recipe is a twist on my mom's favorite dessert—zucchini carrot cake. Why would someone add zucchini to dessert??!!! I know! I remember being very skeptical too. That was until I took my first bite of my mom’s zucchini carrot cake. To my surprise, this garden desert was amazing!

MY TROPICAL TWIST

With my tastebuds satisfied, I felt inspired to add a tropical twist to my mother's recipe. My cookie recipe includes ripe plantains and shredded coconut. These are two ingredients that I grew up eating as a child in Jamaica.

The plantains add sweetness to the cookies and help to reduce the use of processed sugar. I used shredded sweetened coconut which, adds a chewy sweetness with each bite.

After baking this recipe, I decided to make it as a Mother's Day treat. I think my mom will love it and you will too. Give this cookie recipe a try.

HOW TO MAKE THESE COOKIES

First, you will need to prep the fruits and vegetables. Below are step-by-step instructions on how to prep your plantain.

Check the international produce section of your local grocery store for yellow plantains. If none is available, visit your neighborhood Caribbean, West African, Latin American, or Asian supermarket.

To remove the skin from the plantain, cut both ends or tips of the plantain with a sharp knife.

Place your thumb underneath the slit to lift the skin from the flesh. Peel the skin off the plantain.

Use the tip of a sharp knife to make a shallow cut or slit along the side of the plantain.

Grate the plantain with the shredded section of a box grater. Be careful as you grate. The plantains can be a bit slippery.

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Healthy Mom Cookies

Yield: 36

Author: Michelle Beadle Holder

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

• 1/2 cup yellow plantain, shredded
• 1/2 cup zucchini, shredded and squeezed dry
• 1/2 cup carrot, shredded
• 1/2 cup shredded sweetened coconut
• 1 1/2 cups all-purpose flour
• 1 cup old fashioned oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1/2 cup dried cranberries

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Peel the plantains.
3. Grate the zucchini and carrot using the shredded opening of the grater. Squeeze excess liquid from the zucchini with a paper towel or clean dish cloth and set aside.
4. In a large bowl, combine the the dry ingredients—flour, oatmeal, cinnamon, allspice, nutmeg, baking powder, and salt and aside.
5. Cream the butter and sugar in a large mixing bowl. Once the sugar and butter become fluffy, add in the eggs and vanilla extract. Beat until well combined.
6. Add half the dry ingredients to the mixing bowl. Mix on low speed until the ingredients are combined. Repeat by adding the other half and mix. Do not over mix.
7. Stir in the plantain, zucchini, carrot, coconut, and dried cranberries.
8. To parchment-lined cookie sheets, add rounded drops of batter approximately 2 inches apart. Bake for 12-15 minutes or until lightly brown. Transfer to a cooling rack.

Nutrition Facts

Calories

104.92

Fat

4.79 g

Sat. Fat

2.95 g

Carbs

14.51 g

Fiber

0.66 g

Net carbs

13.87 g

Sugar

8.26 g

Protein

1.35 g

Sodium

55.34 mg

Cholesterol

20.5 mg

The nutritional information is for informational purposes only.

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