They’ll never know that you added veggies to their cookies (Wink-Wink).
Getting kids to eat veggies is often a struggle. My youngest child has always loved fruits and vegetables — my other two kiddos do not. I have tweaked this chocolate chip cookie recipe combination to get a good taste, but also add in a vegetable. This would work with other vegetables as well. Squash or pumpkin could both be good alternatives.
Good luck. Leave a comment if you find any other good combinations.
- 2 1/4 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 cup firmly packed brown sugar
- 3/4 cup granulated sugar
- 1 stick softened (but not melted) butter (cut into small pieces)
- 1 tsp pure vanilla extract
- 2 eggs
- 1 TBSP sour cream
- 1 4oz container of sweet potato baby food (can add more if desired – the 4oz amount does not change the cookie color)
- 6 oz mini chocolate chips
Preheat oven to 350 degrees. Combine flour, salt, baking soda and baking powder into a small bowl. In a larger bowl combine both sugars, butter pieces, and vanilla. Beat until creamy. Add the eggs, sour cream and baby food then beat again. Add the dry ingredients into the bowl and mix well. Finally, add the chocolate chips. Mix into just combined. Drop by the spoonful onto a cookie sheet that has been sprayed with non-stick oil spray. Bake 10-12 minutes.