The kids want cookies and I want them to have a more balanced snack. How about a cookie with protein, complex carbs, healthy fats, and even vegetables?
You might be surprised by the yellow squash puree, but this is actually a great way to sneak in some vegetables to many different recipes including cookies, cakes, sauces, even mac and cheese. When squash is in season I buy extra to steam, puree, and freeze in 1/2 cup servings. Frozen squash also works great for this. If you don’t have this on hand you can use another pureed fruit or vegetable.
So here are my gluten free, dairy free, no added sugar nutrient loaded oatmeal cookies . . .
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