Surprising Snack

Indulge in our one-of-a-kind cookies, a surprising mix of vegetables and chocolatey sweetness. This recipe combines finely chopped carrots, zucchini and mushrooms with classic ingredients like eggs, brown sugar and canola oil. Add silken tofu for a soft, moist texture and vanilla for a fragrant note. With flour, oats, baking powder and chocolate chips, these cookies strike the perfect balance between healthy and indulgent. Bake them until perfectly golden for a deliciously unexpected snack or dessert.

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10 min
20 to 24
15 min
Freezes for up to 3 months.

  • Ingredients

    • 1 large carrot, cut into large chunks
    • 1 green zucchini, cut into large chunks
    • 6 cremini mushrooms
    • 2 eggs
    • ¾ cup (175 ml) brown sugar
    • ¼ cup (60 ml) canola oil
    • ½ cup (125 ml) silken tofu
    • 1 tsp (5 ml) vanilla extract
    • 2 cups (500 ml) all-purpose white flour
    • 1½ cups (375 ml) rolled oats
    • 1 tbsp (15 ml) baking powder
    • ½ cup (125 ml) chocolate chips

  • Preparation

    1. Preheat the oven to 375°F.
    2. In a food processor, finely chop the carrot, zucchini and mushrooms. Add the eggs, brown sugar, oil, tofu and vanilla. Blend until smooth.
    3. In a large bowl, combine the flour, oats, baking powder and chocolate chips.
    4. Stir the wet mixture into the dry ingredients.
    5. Mix well.
    6. Shape into 20 to 24 balls of dough and place them on nonstick baking sheets or sheets lined with parchment paper.
    7. Flatten each ball slightly with a fork.
    8. Bake for 20 to 25 minutes, or until the cookies are golden brown.

For the adventurers

Notes and tips

Add 2 tbsp (30 ml) chia seeds to the flour mixture.

Réaliser en Batch-Cooking