Surprising snack

Indulge in our unique cookies, a surprising blend of veggies and chocolatey goodness. This recipe combines finely chopped carrots, zucchini and mushrooms with classic ingredients like eggs, brown sugar and canola oil. Add silken tofu for a chewy 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 until golden brown for a deliciously unexpected snack or dessert.

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10 min
20 to 24
15 min
Freeze for three months.

  • Ingredients

    • 1 large carrot, cut into large pieces
    • 1 green zucchini cut into large pieces
    • 6 coffee 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
    • 1 ½ (375 ml) cups rolled oats
    • 1 tbsp (15 ml) baking powder
    • ½ cup (125 ml) chocolate chips

  • Preparation

    1. Preheat oven to 375°F.
    2. In a food processor, very 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 flour, oats, baking powder and chocolate chips.
    4. Add the wet mixture to the dry ingredients.
    5. Mix well.
    6. Form 20 to 24 balls of dough and place them on nonstick or parchment-lined baking sheets.
    7. Flatten each ball slightly with a fork.
    8. Bake for 20 to 25 minutes or until cookies are golden brown.

For the adventurers

Notes and tips

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

Réaliser en Batch-Cooking